16 ½ouncesFrench Vanilla Cake MixWe used Duncan Hines brand.
3large eggs
1cupwater
⅓cupcanola oilor vegetable oil
Frosting
8ouncesblock-style cream cheesesoftened
16ouncespowdered sugaradjust amount to reach desired consistency
7ouncessweetened shredded coconut
Instructions
Cake
First, preheat your oven to 350°F, and spray a 13 x 9 in sheet pan with non-stick cooking spray or butter.
Next, in a stand mixer or large bowl and using a hand mixer, combine the cake mix, eggs, oil, and water until the batter is smooth.
16 ½ ounces French Vanilla Cake Mix, 3 large eggs, 1 cup water, ⅓ cup canola oil
Last, pour the batter into the sheet pan and place the cake into the oven to bake for 18-23 minutes or until the cake is fully cooked. Use the "toothpick" method to ensure the cake is done. Once it's cooked, place the dish on a cooling rack to come to room temperature for at least 30 minutes.
Frosting
First, while the cake cools, combine the cream cheese and powdered sugar in a mixing bowl. Blend the ingredients until the frosting is well-blended and creamy.
Next, after the cake has cooled, use a spatula to evenly spread the frosting over the cake.
Last, sprinkle the shredded coconut over the frosting. You can serve the dessert now or cover it and store it in your fridge for up to three days.
7 ounces sweetened shredded coconut
Notes
The calorie count listed is an approximation based on the ingredients in the recipe. Actual calories will vary. The prep time includes cooling time for the cake before adding the frosting. The coconut cake can be covered and stored in your fridge for up to 3 days.If needed, add 1 to 2 tablespoons of milk to the frosting to make it easier to mix and a bit smoother.