Coconut Cake with Raspberry Filling Sweet Pea's Kitchen
Sheet Coconut Cake Recipe. 5 reasons to love this coconut cake recipe not dry: Bake cake according to directions in a 9×13 cake pan.
Coconut Cake with Raspberry Filling Sweet Pea's Kitchen
Beat together cake mix, pudding mix, egg whites, sour cream, vegetable oil, water and 2. Preheat your oven to 350 degrees f. Bake cake according to directions in a 9×13 cake pan. There’s no point wasting your time (or calories!) on dry cakes. Combine butter, half & half and salt in a small saucepan then heat until simmering. Add the powdered sugar one cup at a time, mixing well after each addition. This coconut cake is mega moist. Sprinkle coconut over warm cake. Add the coconut extract and vanilla extract and. Grease or liberally spray a 13×9 pan with cooking spray.
Poke tons of holes with a toothpick on top of the cake. Web mix with a hand mixer or in a stand mixer until smooth and well blended. Mix up cake according to package directions and add coconut extract. Grease or liberally spray a 13×9 pan with cooking spray. Poke tons of holes with a toothpick on top of the cake. 5 reasons to love this coconut cake recipe not dry: Bake cake according to directions in a 9×13 cake pan. Beat together cake mix, pudding mix, egg whites, sour cream, vegetable oil, water and 2. Combine butter, half & half and salt in a small saucepan then heat until simmering. Meanwhile, sift powdered sugar into a mixing bowl (the sifting is optional. Add the powdered sugar one cup at a time, mixing well after each addition.
