Coconut Sheet Cake Recipe
Imagine sinking your fork into a slice of cake, so divine you can practically feel the warm ocean breeze and hear the gentle sway of palm trees. That’s precisely what awaits you with this ultimate coconut sheet cake recipe—a tropical paradise in every slice.
There’s something about a Coconut Sheet Cake that just makes people happy. Maybe it’s the soft, buttery texture, the rich coconut flavor, or the fact that it’s topped with a luscious coconut cream frosting—but every time I make this cake, it disappears fast.
I first made this for a casual gathering, thinking it would be a simple, no-fuss dessert. But as soon as people took a bite, I started getting questions like, “Did you use fresh coconut? What’s in this frosting? Can you make this again next time?” That’s when I knew I had a new crowd-favorite cake.
What I love about this cake is how easy yet indulgent it is. It’s baked in a sheet pan, making it perfect for feeding a crowd, but every bite feels like a little slice of tropical heaven. The coconut cream frosting on top adds the perfect creamy finish, and a sprinkle of toasted coconut makes it even better.
Now, whenever I bring this cake to a gathering, I already know—I won’t be bringing any leftovers home!
Why is this the best recipe
- First and foremost, the combination of flavors in this coconut sheet cake is simply unbeatable. The rich, moist cake infused with coconut milk gives it a tender texture that will melt in your mouth.
- The texture of this sheet cake is absolute perfection. Its light and airy crumb strikes the ideal balance between being dense enough to hold its shape and moist enough to create a luscious, melt-in-your-mouth experience. You won’t be disappointed.
- Additionally, this recipe is incredibly versatile. Whether baking for a birthday, a family gathering, or simply treating yourself to a slice of paradise, this coconut sheet cake is the perfect dessert for any occasion. Plus, it’s a crowd-pleaser that will impress even the most discerning taste buds.
Ingredients and substitutes
- The star ingredient of this coconut sheet cake is, of course, coconut. Freshly grated coconut adds a delightful texture and flavor, but unsweetened shredded coconut works just as well if you can’t find it or prefer not to use it. The key is to ensure it’s moist and fragrant, infusing the entire cake with a tropical essence.
- For the cake batter, we recommend using all-purpose flour for its fine texture, which creates a lighter and more tender crumb.
- To enhance the coconut flavor, we use coconut milk in both the cake batter and the frosting. Fear not if you can’t find coconut milk or have a nut allergy. You can substitute it with an equal amount of whole milk or even almond milk. While the taste might differ slightly, the overall result will still be a moist and indulgent coconut cake.
- This recipe uses granulated sugar, but you can experiment with different sweeteners to suit your taste. If you prefer a slightly richer flavor, use light brown sugar instead.
- As for the eggs, they provide structure and moisture to the cake.
Step-by-step: Coconut sheet cake with cream cheese frosting
- To start, preheat your oven to 350°F / 175°C/ Gas mark 4, ensuring it’s nice and hot for the cake batter. Grease a 9 x 13-inch baking sheet pan with butter or cooking spray to prevent any sticking later on.
- Combine all-purpose flour, baking powder, and salt in a large mixing bowl. Whisk these dry ingredients until well combined, creating a light and airy base for your cake.
- Next, whisk the eggs with granulated sugar until light and foamy. Gradually add the cooking oil, followed by sour cream. Finally, add the grated coconut and combine well.
- Slowly pour the dry ingredients into the wet mixture, stirring gently until everything is fully incorporated. Be careful not to overmix, which can lead to a dense cake. Once the batter is smooth and velvety, you’re ready to pour it into the prepared baking pan and spread it evenly with a spatula.
- Now comes the best part – baking the cake! Place the pan in the oven and let it bake for approximately 35-40 minutes. To ensure it’s fully cooked, insert a toothpick into the center of the cake. If it comes out clean with no batter clinging to it, your cake is ready to be frosted.
- While the cake is cooling, let’s move on to the creamy and tangy cream cheese frosting. In a mixing bowl, beat the softened cream cheese, unsalted butter, and powdered sugar until light and fluffy. Add coconut extract to the frosting for an extra hint of coconut.
- Coconut simple syrup – In a saucepan over medium heat, combine the coconut milk and sugar. Boil until the sugar dissolves. Set aside to cool.
Using coconut milk enhances the coconut flavor, but you can also use a simple syrup made with water and sugar to keep the cake moist.
- Once the cake has completely cooled, generously spread the cream cheese frosting on top, covering every inch with its luscious sweetness. If you’d like, sprinkle some shredded coconut over the frosting for a decorative touch and to enhance the tropical vibe.
- With your coconut sheet cake now beautifully frosted, it’s time to slice into this delicious tropical paradise. But before you indulge in a mouthwatering bite, let’s learn a few tips for serving and storing your creation.
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Frequently asked questions
Yes, you can substitute desiccated coconut for fresh coconut in this recipe. However, remember that fresh coconut adds a distinct and aromatic flavor to the cake. If you go with desiccated coconut, it may provide a different moisture and flavor than fresh coconut. If you decide to use desiccated coconut, consider adding more coconut milk or oil to compensate for the drier texture.
Absolutely! Coconut sheet cake freezes well, making it a convenient option for those who like to plan ahead. Once the cake has completely cooled, you can wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to serve the cake, simply thaw it in the refrigerator overnight and bring it to room temperature before adding any frostings or toppings.
While cream cheese frosting is a classic choice for coconut sheet cake, you can experiment with other frostings. A vanilla buttercream frosting or a coconut-infused whipped cream would be delicious alternatives. Just be mindful of the flavors and textures you want to incorporate, as different frostings can significantly alter the overall taste and experience of the cake.
Coconut Sheet Cake
Imagine sinking your fork into a slice of cake, so divine you can practically feel the warm ocean breeze and hear the gentle sway of palm trees. That's precisely what awaits you with this ultimate coconut sheet cake recipe—a tropical paradise in every slice.
Ingredients
- 310 g (2½ cups) All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 4 large Eggs
- 350 g (1¾ cups) Sugar
- 120 ml (½ cups) Cooking oil
- 170 g (2 cups) Fresh coconut shredded or finely ground,
- 170 g (¾ cups) Sour cream
- 1 tsp Vanilla extract
- 240 ml (1 cup) Coconut milk
- 4 tbsp (4 tbsp) Sugar
- 113 g (½ cups) Butter unsalted, room temperature
- 226 g (1 cup) Cream cheese
- 250 g (2 cups) Powdered sugar
- 1 tsp Vanilla extract
Method
- Oven – Preheat the oven to 324°F/ 165°C/ Gas Mark 3
- Pan – Spray and line a 9 x 13 sheet cake pan with parchment paper.
- Dry ingredients – In a medium bowl, sift together the flour, baking powder, baking soda, and salt – set aside.310 g All-purpose flour, 1 tbsp Baking powder, 1 tsp Baking soda, ½ tsp Salt
- Wet ingredients – In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute, then gradually add the sugar and continue to whip until light and fluffy. Next, gradually add the oil, followed by the vanilla extract. Pro tip – Gradually adding the sugar will whip more volume in the eggs, and adding the oil will prevent the eggs from separating.4 large Eggs, 350 g Sugar, 120 ml Cooking oil , 1 tsp Vanilla extract
- Combine – Next, add the flour and sour cream in three batches. Finally, add the coconut and combine well, but do not overmix.170 g Fresh coconut , 170 g Sour cream
- Bake – Pour the batter into the prepared sheet cake pan and transfer to the oven. Bake on the middle rack for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Coconut simple syrup – In a saucepan over medium heat, combine the coconut milk and sugar. Boil until the sugar dissolves. Set aside to cool. Pro tip – Coconut milk enhances the coconut flavor, but you can also use a simple syrup made with water and sugar to keep the cake moist.240 ml Coconut milk , 4 tbsp Sugar
- Cool – Take it out of the oven and pour the warm coconut simple syrup all over the cake. Leave the cake to cool completely before frosting.
- Cream cheese frosting – In the bowl of a stand mixer with the paddle attachment, cream the butter, cream cheese, powdered sugar, and vanilla extract until light and fluffy Pro tip – This frosting is soft consistency as we do not need to pipe it. But you can add a cup of powdered sugar to make a thicker consistency frosting.113 g Butter, 226 g Cream cheese, 250 g Powdered sugar, 1 tsp Vanilla extract
- Frost – Cut the dome off the cake with a serrated knife. Add the frosting to the cooled cake and spread evenly with an offset spatula.
- Top – I like to top mine with fresh grated or shredded coconut, but you can also do sprinkles or dragees.
Notes
- Consider using a stylish cake server or a decorative platter to display your masterpiece. As you slice into the cake, take care to make clean and even cuts, maintaining the integrity of its rectangular shape. Each slice should be an inviting piece of tropical delight, ready to be devoured.
- To truly enhance the flavors and textures of the coconut sheet cake, you might want to consider serving it chilled. The coolness will provide a refreshing contrast to the rich and creamy cream cheese frosting. If you prefer a different approach, allowing the cake to come to room temperature before serving can enhance the cake’s tenderness and bring out its full flavor profile.
- Now, let’s dive into the important topic of storing your coconut sheet cake. To ensure its freshness and longevity, it’s essential to store it properly. If you have any leftovers (which is rare, but it can happen), you’ll want to keep the cake in an airtight container. This will prevent any moisture from seeping in and keep the cake from drying out.
- If you plan to indulge in your coconut sheet cake over the course of a few days, refrigeration is the way to go. Place the cake in the fridge, still in its airtight container or covered with plastic wrap, and it will stay moist and delicious. Just remember to remove it from the refrigerator about 30 minutes before serving to allow it to come to a slightly cooler room temperature.
Nutrition
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