Classic Coconut Sheet Cake

 

Classic Coconut Sheet Cake

Introduction:

If you’re looking for a dessert that’s light, fluffy, and bursting with tropical flavors, this Classic Coconut Sheet Cake is the perfect choice.

This cake is a favorite for potlucks, family gatherings, or any celebration.

The moist cake base, combined with a creamy frosting and topped with shredded coconut, makes for an irresistible dessert that will leave everyone coming back for seconds.

This recipe is easy to make, and its sheet cake form means it’s perfect for serving a crowd.

The creamy frosting complements the subtle coconut flavor of the cake, and the shredded coconut adds a nice texture and finishing touch

Whether you are a coconut lover or just need a simple yet impressive dessert, this coconut sheet cake will be a winner at any event.

Ingredients:

For the Cake:

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup vegetable oil

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1 teaspoon coconut extract (optional, for extra flavor)

1 cup canned coconut milk (full fat, shaken well)

1/2 cup shredded sweetened coconut (optional for added texture)

For the Coconut Frosting:

8 ounces cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

4 cups powdered sugar

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

2 tablespoons canned coconut milk (or regular milk)For Topping:

2 cups sweetened shredded coconu

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish, or line it with parchment paper for easier cake removal.

Step 2: Prepare the Cake Batter

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter, vegetable oil, and sugar together using a hand mixer or stand mixer. Mix until the mixture is light and fluffy, about 3-5 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).

With the mixer on low speed, alternate adding the dry ingredients and the coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—do not overmix. If using shredded coconut, gently fold it into the batter at this point.

Pour the batter into the prepared 9×13 inch pan and smooth the top with a spatula.

Step 3: Bake the Cake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.

Step 4: Prepare the Coconut Frosting

In a large bowl, beat the softened cream cheese and butter together until creamy and smooth, about 2 minutes.

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.

Stir in the vanilla extract, coconut extract, and coconut milk. Beat on high speed for 1-2 minutes until the frosting is light and fluffy.

Step 5: Frost the Cake

Once the cake has cooled completely, spread a thick layer of the coconut frosting evenly over the top of the cake using a spatula or knife.

Sprinkle the shredded coconut generously over the frosting, covering the entire surface of the cake.

Step 6: Slice and Serve

Slice the cake into squares or rectangles, depending on your preference.

Serve immediately or refrigerate the cake for 30 minutes to allow the frosting to set slightly before serving.

Conclusion:

This Classic Coconut Sheet Cake is a tropical delight that’s easy to prepare and guaranteed to impress your guests.

The combination of moist, fluffy cake with creamy coconut frosting and shredded coconut topping makes every bite a tropical escape.

Whether you’re a fan of coconut or just looking for a simple, crowd-pleasing dessert, this recipe delivers both in flavor and presentation.

The best part about this recipe is its versatility.

You can prepare the cake ahead of time, refrigerate it, and frost it just before serving.

It stores well, making it a perfect choice for potlucks, family events, or even just as a treat for yourself! The flavors improve with time, so it’s one of those cakes that might taste even better the next day.

Enjoy this coconut sheet cake with a cup of tea or coffee, or serve it as the grand finale of a summer meal. Either way, it’s sure to be a hit!