Coconut Sheet Cake

coconut sheet cake recipeCoconut cake is just about my favorite thing on Earth. I know that coconut is one of those things that you either love or hate, it is a polarizing ingredient, but I happen to love it. And so does my brother. My brother lived about 25 minutes away until very recently, and we were very spoiled with the amount of time that we got to spend with him. He has since moved, and we all miss having him around. I made him this cake for his going away dinner, and he thoroughly enjoyed a coconut cake just for him.

I will admit that normally I don’t go for recipes that are this involved. And when I say that this recipe is involved, none of the steps are difficult. But usually, I am just far too lazy to sift flour. But with a cake like this, that is light and has such a beautiful crumb, it really is necessary. This cake also requires that you separate the eggs, and beat the egg whites to soft peaks. To lessen the amount of dishes, I would beat the egg whites in the mixer first, and transfer them to a bowl, and then make the rest of the batter. Just gently fold them in at the end. And if you are interested, this cake is really good for breakfast. If you happen to be into cake for breakfast.

coconut sheet cake recipe3 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cups Dixie Crystals sugar
4 eggs, separated
1 teaspoon vanilla
1 teaspoon coconut extract
1 1/4 cups coconut milk
1 cup shredded coconut, toasted

Coconut Frosting:
3/4 cup butter, room temperature
4 Tablespoons coconut milk
1 teaspoon coconut extract
7 cups Dixie Crystals confectioners’ sugar

coocnut sheet cake recipeCombine cake flour, baking powder, baking soda, and salt. Sift twice and set aside. Beat the eggs whites on high speed until stiff peaks form.

coconut sheet cake recipeCream butter and sugar until light and fluffy, scraping frequently.

coconut sheet cake recipeAdd egg yolks, one at a time, beating well.

coconut sheet cake recipeAdd extracts. Beat to combine.
coconut sheet cake recipeGradually add the flour mixture.

coconut sheet cake recipeAlternating with the coconut milk, beginning and ending with flour.

coconut sheet cake recipeGently fold the egg whites into the batter.

coconut sheet cake recipePour the batter into a 9×13 baking dish that has been sprayed with cooking spray.

coocnut sheet cake recipeBake in a preheated 350 degree oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

coconut frosting recipeTo make the coconut frosting, beat the butter, coconut milk, vanilla, and coconut extract until creamy. Gradually add the confectioners’ sugar and beat until smooth. If the frosting is too thick, add more coconut milk.

coconut sheet cake recipeSpread the frosting on the cooled cake and sprinkle with toasted coconut.

coconut sheet cake recipe

Coconut Sheet Cake

Coconut Sheet Cake

Yield: serves 12

Coconut Sheet Cake - A coconut sheet cake with a coconut buttercream and toasted coconut.

Ingredients

Coconut Sheet Cake

  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 1 1/4 cups coconut milk
  • 1 cup shredded coconut, toasted

Coconut Frosting:

  • 3/4 cup butter, room temperature
  • 4 Tablespoons coconut milk
  • 1 teaspoon coconut extract
  • 7 cups confectioners’ sugar

Instructions

  1. Combine cake flour, baking powder, baking soda, and salt. Sift twice and set aside.
  2. Beat the eggs whites on high speed until stiff peaks form.
  3. Cream butter and sugar until light and fluffy, scraping frequently.
  4. Add egg yolks, one at a time, beating well. Add extracts. Beat to combine.
  5. Gradually add the flour mixture, alternating with the coconut milk, beginning and ending with flour.
  6. Gently fold the egg whites into the batter.
  7. Pour the batter into a 9x13 baking dish that has been sprayed with cooking spray.
  8. Bake in a preheated 350 degree oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
  9. To make the coconut frosting, beat the butter, coconut milk, vanilla, and coconut extract until creamy. Gradually add the confectioners’ sugar and beat until smooth. If the frosting is too thick, add more coconut milk.
  10. Spread the frosting on the cooled cake and sprinkle with toasted coconut.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 40 Comments

  1. Ali | Gimme Some Oven

    Wow, this sounds wonderful! I especially love that frosting!!

  2. amy @southern sweets and eats

    Looks absolutely amazing. Coconut cake is one of the world’s great pleasures.

  3. Tieghan Gerard

    Love the frosting! Sounds so good!

  4. Stephanie @ Girl Versus Dough

    I can’t even imagine how delicious this must taste! Going to have to try it to find out, I guess 😉

    1. bakedbree

      Please do!

  5. Sheila @ Sweet Baked Life

    Oh my! My husband LOVE coconut! I will definitely be making this for him, he will be so happy!!!

    1. bakedbree

      Yes he will!

  6. steph@stephsbitebybite

    Yes!!! COCONUT! I could eat this whole pan

    1. bakedbree

      I had to give it away so that I would not do that very thing.

  7. Rosie @ Blueberry Kitchen

    Your coconut cake looks so delicious, I love the look of that frosting!

    1. bakedbree

      thank you Rosie!

  8. Kelley {mountain mama cooks}

    I happen to love anything coconut and would happily take a fork to this any day! It’s so nice having family around, isn’t it? I spent this past weekend with my brother and his kids and I wish they were closer. All the cousins and adults alike had a great time 🙂

    1. bakedbree

      So nice!

  9. ami@naivecookcooks

    Lovely recipe!

  10. Diane Schmidt

    I LOVE coconut too and this cake looks delicious!

    1. bakedbree

      thank you Diane!

  11. Kelly - Life made Sweeter

    Great recipe:) Love anything coconut! Need a slice of this cake in my life!

    1. bakedbree

      Yes you do!

  12. Ashley Bee (Quarter Life Crisis Cuisine)

    Yum! Coconut is one of my absolute favorite flavors. This cake totally seems worth the steps it takes to enjoy it, too. Plus, cake for breakfast — ALWAYS a win.

    1. bakedbree

      The breakfast of champions!!

  13. Tanya

    I have been on this coconut kick lately! I just bought this new coconut tea that would go great with this cake. I want to make it now 🙂 yum!

    1. bakedbree

      I hope that you do!

  14. Colleen

    Looks delicious! Do you use sweetened or unsweetened shredded coconut?

    1. bakedbree

      Sweetened!

  15. Alaina @ Fabtastic Eats

    I LOVE coconut too! This sounds wonderful!

    1. bakedbree

      Me too! Love coconut!

  16. Sara {Home is Where the Cookies Are}

    Oh, I love this. Sometimes the most perfect thing is a sheet cake, and coconut, well – it’s one of my biggest faves!

    1. bakedbree

      Agreed! And I cannot say no to coconut. My favorite.

  17. Shelly

    Oh my, do you deliver?

    1. bakedbree

      🙂

  18. Jana

    This looks and sounds so delicious! Thank you. I also have to ask where you got that beautiful pan? I love the handles.

    1. bakedbree

      I think that I got it at Target or World Market.

  19. Jody

    Hi there! I am making a half sheet cake and want to use this yummy recipe. Should I just double it? And how long would i bake it? I always seem to have this problem when baking, as my pan is usually a different size then what the recipe calls for. Thanks!

    1. bakedbree

      I really don’t know. I would double it for sure, but I really don’t know how long to bake it for.

      1. Jody

        Thanks Bree! Also, do you know how many cups of batter your recipe yields? This way I’ll know if I need to do more then double it. My pan calls for 13 1/4 cups of batter.

        1. bakedbree

          I don’t, sorry.

  20. Layla Marshall

    Can the butter be substituted with coconut oil and also can the cake flour be substituted with all-purpose flour?
    can I also bake the cake in a round cake tin?

    1. bakedbree

      I have never done any of these substitutions, so I can’t say either way. I sat try it and see what happens.

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