Coconut Sheet Cake Recipe:The softest and sweetest cake you’ve ever tried is coconut sheet cake. This soft crumb sheet cake with cold coconut icing has a mild, smooth coconut flavor that is wonderful.
However, adding a raspberry—or any other favorite fruit—on top makes it the party’s most popular dessert. Try it as a dessert at a summertime potluck or as a Valentine’s Day treat!
Coconut Sheet Cake Recipe
Ingredients
Cake
- 2 1/4 cups (318g) all-purpose flour, plus more for dusting pan
- 1/4Â cup (34g)Â cornstarch
- 1 1/2 tsp. baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 1 1/2Â cups (315g)Â granulated sugar
- 4Â large eggs
- 1 cup (235ml) canned coconut milk (full fat), at room temperature
- 1/2Â cup (120g)Â sour cream (full fat)
- 1 tsp coconut extract (no imitation, use the real stuff)
- 1/2 tsp vanilla extract
Frosting and toppings
- 1/2 cup (112g) unsalted butter, softened
- 8 oz. (226g) cream cheese, softened
- 3/4 tsp coconut extract
- 3 1/2Â cups (420g)Â powdered sugar
- 1 1/2Â cups (130g)Â shredded sweetened or unsweetened coconut
- 12 oz. fresh raspberries
Instructions
- Regarding the cake: Set the oven’s temperature to 350. Grease an 18 by 13-inch (common cookie sheet) rimmed baking sheet, sprinkle with flour, shake off excess, and set aside.
- Mix the flour, cornstarch, baking soda, baking powder, and salt in a mixing dish for 20 seconds, then set it aside.
- Cream butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy. Add eggs one at a time and mix.
- Combine the sour cream, coconut milk, vanilla extract, and coconut extract in a medium-sized mixing bowl and whisk until well combined.
- To the butter/egg mixture, add 1/3 of the flour mixture and mix on low speed just until combined. Then, add 1/2 of the coconut milk mixture and mix just until combined. Repeat with the remaining 1/3 of the flour mixture and coconut milk mixtures.
- To make sure everything is mixed equally, use a spatula to scrape along the sides and bottom of the bowl and fold multiple times. Transfer batter into the baking dish that has been prepared and level it out.
- Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Take out of the oven and let cool fully on a wire rack.
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Nutrition Facts
Coconut Sheet Cake
Amount Per Serving
- Calories 436Calories from Fat 198
- % Daily Value*
- Fat 22g34%
- Saturated Fat 14g88%
- Cholesterol 78mg26%
- Sodium 149mg6%
- Potassium 165mg5%
- Carbohydrates 56g19%
- Fiber 1g4%
- Sugar 40g44%
- Protein 3g6%
- Vitamin A (595 IU/12%)
- Vitamin C 4.7 mg/6%
- Calcium 52mg5%
- Iron 1.6mg9%
FAQs
- Why do I keep baking large amounts of cake in cookie sheet pans to tempt me throughout the day? That’s because it just seems right. I still intend to make more since I need to try every flavor now that I’m now obsessed with sheet cakes! Though I’ve always enjoyed sheet cakes, I’m only now realizing how simple they are.
- Mix, spread, bake, frost, and you’re done! They’re just less complicated than layer cakes, but they can still be decorated; they don’t have to be your standard sheet cake for the potluck.
