Coconut Sheet Cake W Coconut Custard Filling Recipes

EASY COCONUT SHEET CAKE

Steps:

• Prepare the cake batter according to the 9x13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9x13 pan and bake according to the directions on the box.
• Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut extract and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and and sprinkle with the coconut.

EASY COCONUT SHEET CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
• Mix flour and baking powder in a bowl.
• Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
• Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
• Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

COCONUT SHEET CAKE W/ COCONUT CUSTARD FILLING

Steps:

• 1. COCONUT CUSTARD:
• 2. In large heavy sauce pan stir together egg yolks,sugar,flour, gradually stir in warmed cream,add butter cut in pats and coconut and vanilla extract.
• 3. cool for 10-15 min, add coconut stir, pour into bowl put into refrigerator and allow to cool 2 hours before putting on cake.
• 4. Cook over low heat,stirring constantly until mixture thickens and coats the back of metal spoon.(DO NOT LET MIXTURE BOIL)can take from 10-20 min. so be patience.
• 5. COCONUT SYRUP:
• 6. in medium sauce pan,boil coconut,water, and sugar for 30 min. on a low boil. cool
• 7. CAKE: you are going to make 2 9x13 cakes you can mix both together or separate just half ingredients.
• 8. In large mixing bowl mix cake mix,eggs,sour cream,oil,coconut cream,coconut extract.
• 9. beat cake batter until well mixed about 3 min.
• 10. FOLD in beaten egg whites. DO NOT STIR, FOLD in.
• 11. bake on 350 for 25 to 30 min. in 2-9x13 pans thats been sprayed and floured.Until they are pulling away from sides and spring back when touched.
• 12. cool cakes on rack for 10 min. brush each cake with coconut syrup. let set 20 min and brush again.
• 13. If you are putting your cake on a serving platter now is the time to turn out first cake.
• 14. I put wax paper on bottom of pan and up the ends so I can loosen the sides and lift the cake out.
• 15. ICING:
• 16. Take cherries out of jar and place on paper towel to dry
• 17. Put marshmallow cream in mixing bowl,add vanilla extract.
• 18. add about one cup of cool whip to marshmallow cream, stir until well mixed.
• 19. add rest of cool whip and FOLD into marshmallow and cool whip mixture.
• 20. frost top and sides of cake. Sprinkle coconut on top of cake and add dry cherries. Keep refrigerated