Coconut Sheet Cake Recipe

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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



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  • 2 1/4 cups (318g) all-purpose flour, plus more for dusting pan
  • 1/4 cup (34g) cornstarch
  • 1 1/2 tsp. baking powder


  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (170g) unsalted butter, softened


  • 1 1/2 cups (315g) granulated sugar
  • 4 large eggs
  • 1 cup (235ml) canned coconut milk (full fat), at room temperature


  • 1/2 cup (120g) 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 1/2 cups (420g) powdered sugar
  • 1 1/2 cups (130g) shredded sweetened or unsweetened coconut
  • 12 oz. fresh raspberries




  • 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%




  • 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.




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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