Coconut Sheet Cake
Calories: 14
Adjust Servings Here: 28 servings
Description
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
Cake
- 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
Coconut simple syrup
- 240 ml (1 cup) Coconut milk
- 4 tbsp (4 tbsp) Sugar
Cream cheese frosting
- 113 g (½ cups) Butter unsalted, room temperature
- 226 g (1 cup) Cream cheese
- 250 g (2 cups) Powdered sugar
- 1 tsp Vanilla extract
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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