We love warm weather, summer holidays, and time spent with family and friends. The Fourth of July offers all of those things. It’s one of those glorious moments to relax, catch up, and start new traditions. That’s why we’re sharing a favorite family recipe — and tradition — from a member of our Garnet Hill family.
“This cake has been part of every Fourth of July celebration in my family for as long as I can remember. Most of the time, my mom makes it, but this year she taught me and my daughter, Olivia, what it takes to make this yummy treat. Yes, it’s as tasty as it is pretty!”
— Jenn, Brand Management
How to make a Family Flag Cake (a.k.a. coconut sheet cake)
Here’s what you will need:
- Jelly roll sheet pan (a baking sheet that is about 1 inch deep)
- Aluminum foil
- Cooking spray
- Cooling rack
- Cutting board or tray
- Hand blender
- 1 package instant vanilla pudding
- 1 cup milk (to make the pudding)
- 1 box yellow cake mix (and the ingredients specified on the box)
- 8 oz. cream cheese, softened
- 8 oz. whipped topping
- Shredded coconut
- Fresh raspberries
- Fresh blueberries
Step #1: mix the pudding
Combine the milk and the pudding mix per the instructions on the box and set the mixture aside.
Step #2: make the cake
- For best results, line the pan with foil and spray with cooking spray (to minimize sticking).
- Follow the instructions on the box for combining ingredients and preheating your oven. Pour batter into prepared pan.
- The cake usually bakes in about 25 minutes. To check for doneness, insert a toothpick into the middle of the cake. If it comes out clean, then the cake’s done. If there’s batter sticking to the toothpick, the cake needs a few more minutes in the oven.
- Pull the foil lining to slide the cake out of the pan and onto a cooling rack.
- Let the cake cool for about 5 minutes, until it doesn’t feel hot to the touch.
- Transfer the cake onto a cutting board or a large, flat tray. Carefully flip the cake back onto the cooling rack, peel off the foil, and then flip it back onto the cutting board or tray for decorating.
Step #3: make the creamy topping
- Beat the softened cream cheese with a hand mixer.
- Add the whipped topping and the pudding.
- Continue to beat the mixture until it is fluffy and smooth.
Step #4: decorate!
- Spread the creamy topping onto cake.
- Add a generous layer of shredded coconut.
- Arrange blueberries and raspberries on top in the pattern of the flag.
Step #5: enjoy!
Don’t wait for a holiday to make this delicious and refreshing summer treat. You can make this cake for any party or gathering. Feel free to get creative and try different toppings and decorating designs. We recommend trying layers of crushed pineapple, walnuts, and cherries as an alternative.
Happy Independence Day to you and your family! From our family to yours, we hope you have a safe, fun, and inspired celebration.