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Coconut Creamsicle Sheet Cake

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Ingredients

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For the Cake:

  • 1 box orange cake mix (plus eggs, oil, and water as called for on the box)
  • 1/2 cup sour cream
  • 1/2 cup sweetened shredded coconut
  • 1/2 teaspoon coconut extract

For the Frosting:

  • 1 (8 oz) block cream cheese, cold
  • 1/2 cup salted butter, softened
  • 2 1/2 cups powdered sugar
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract

Topping:

  • 1 cup sweetened shredded coconut, toasted until golden

Instructions

  1. Preheat the oven to 350°F. Spray a 13 x 9 dish with baking spray (the kind with flour.)
  2. Prepare the cake mix as directed on the box, then stir in sour cream, coconut extract, and 1/2 cup shredded coconut.
  3. Pour into the pan and bake according to box directions (usually 28–32 minutes) until a toothpick comes out clean.
  4. Let cool completely.
  5. While the cake bakes or cools, toast 1 cup of shredded coconut in a dry skillet over medium-low heat, stirring frequently until golden. Let cool.
  6. Beat cream cheese and butter until smooth. Add powdered sugar, orange juice, orange zest, vanilla, and coconut extract. Beat until fluffy and smooth.
  7. Spread frosting evenly over the cooled cake. Sprinkle the toasted coconut all over the top. Chill for 20–30 minutes before slicing for clean cuts.

Find it online: https://lifeandsprinkles.com/coconut-creamsicle-sheet-cake/

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