Coconut Sheet Cake
I love Italian Cream Cakes but they are a lot of trouble to make. What I like best about them is the coconut and the creamy icing. So I took a white cake mix and came up with an easy sheet cake recipe. Here it is, give it a try and let me know what you think. I left out the pecans, but could be added if you want it to be more like an Italian Cream Cake.
White Cake Mix, I usually get a Betty Crocker
1/2 stick of butter, softened
1 teaspoon vanilla
1 teaspoon almond extra
Follow recipe on back of cake mix box, except only use 1/4 cup oil. Instead of 3 eggs whites, use two egg whites and one whole egg. Keep water the same. Add the softened butter and the flavorings, beat according to the time given on the box. Pour in greased, floured sheet cake pan (usually 9 x13). Bake according to time give on box for sheet cake.
Italian Cream Frosting
1 8 oz. package cream cheese
1/2 stick butter
3 cups powdered sugar
1 teaspoon vanilla
2 or 3 tablespoons milk, cream, sour cream or Mexican Crema fresca
Beat on slow to mix well, if too stiff, add a little more liquid, then beat on high until fluffy.
Spread on cooled cake
You will need 2 cups coconut. But before sprinkling on cake, put the coconut on a chopping board and give it a good chop before sprinkling on the cake, it makes it so much better.
This cake has become a big favorite with my family and friends. I usually serve it with a scoop of vanilla ice cream and some sliced fresh strawberries. My husband likes a little chocolate syrup drizzled on top of it all.
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