Why do I keep making big cookie sheet pans full of cake to tempt me all day long?? It just seems right, that’s why. And still I have plans to make more…because now that I’m suddenly obsessed with sheet cakes I need to try all the flavors! Don’t get me wrong I’ve always loved sheet cakes but I’m just now really appreciating the fact of their simplicity. Mix it, spread it, bake it, frost it, boom done! They’re just easier than layer cakes yet they can still be fancied up, they don’t need to just be your average potluck sheet cake.
This time around I was feeling like coconut cake, so Coconut Sheet Cake it is! And this one most definitely does not disappoint! We were all trying to resist two slices but it’s just not possible with this cake, it’s just not, don’t judge – you’ll see :). At least I waited a few hours to go back for more (as if that helps lol). What I’m getting at is that you need to try this cake! If you like coconut this is the cake for you, and once you try it you’ll want to make it for every get together and special occasion that comes your way. It’s has a perfectly soft and moist crumb and you will be savoring every last bite of it. And don’t get me started on the coconut and fresh raspberry combo, this cake is just that much better when it’s topped with fresh raspberries! Then last but not least, I can’t forget to mention how much love with this Coconut Cream Cheese Frosting, it is one of the dreamiest things on the planet! It’s total bliss in frosting form. Yeah, this cake is a diet killer but it’s worth it!
5 from 7 votes Review Recipe
Coconut Sheet Cake
This cake has become a staple recipe for me at least once ever summer! It’s perfectly soft, perfectly moist, it’s brimming with sweet coconut flavor and it’s sure to impress! After one bite you’ll be smitten.
Servings: 20
Prep20 minutesCook25 minutesReady in: 45 minutes
IngredientsCake2 1/4 cups (318g) all-purpose flour, plus more for dusting pan1/4 cup (34g) cornstarch1 1/2 tsp baking powder1/4 tsp baking soda1/2 tsp salt3/4 cup (170g) unsalted butter, softened1 1/2 cups (315g) granulated sugar4 large eggs1 cup (235ml) canned coconut milk (full fat), at room temperature1/2 cup (120g) sour cream (full fat)1 tsp coconut extract (no imitation, use the real stuff)1/2 tsp vanilla extractFrosting and toppings1/2 cup (112g) unsalted butter, softened8 oz. (226g) cream cheese, softened3/4 tsp coconut extract3 1/2 cups (420g) powdered sugar1 1/2 cups (130g) shredded sweetened or unsweetened coconut12 oz. fresh raspberries
InstructionsFor the cake: Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet), dust with flour and shake out excess, set aside. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, set aside.In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time. In a medium mixing bowl whisk together coconut milk, sour cream, coconut extract and vanilla extract until blended. Add 1/3 of the flour mixture to the butter/egg mixture and mix on low speed just until combined, then add in 1/2 of the coconut milk mixture and mix just until combined, repeat with flour and coconut milk mixtures once more then end by mixing in last 1/3 of the flour mixture and mix just until combined. Scrape down sides and bottom of bowl with a spatula and fold several times to ensure everything is evenly combined. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 28 minutes. Remove from oven and cool completely on a wire rack.For the frosting and toppings: In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter until smooth. Add in cream cheese and mix until smooth. Mix in coconut extract and powdered sugar and whip until light and fluffy, about 1 - 2 minutes. Spread evenly over cooled cake then top with coconut and raspberries. Cut into squares. Store in an airtight container in refrigerator (once fully chilled let rest at room temp about 10 - 15 minutes before serving).
Nutrition Facts Coconut Sheet Cake
Amount Per Serving
Calories 436 Calories 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 595IU12%Vitamin C 4.7mg6%Calcium 52mg5%Iron 1.6mg9% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: DessertCuisine: AmericanKeyword: coconut cake, Sheet Cake Author: Jaclyn
5 from 7 votes
Review Recipe
Nutrition Facts Coconut Sheet Cake
Amount Per Serving
Calories 436 Calories 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 595IU12%Vitamin C 4.7mg6%Calcium 52mg5%Iron 1.6mg9% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Coconut Sheet Cake
Amount Per Serving
Calories 436 Calories 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 595IU12%
Vitamin C 4.7mg6%
Calcium 52mg5%
Iron 1.6mg9%
- Percent Daily Values are based on a 2000 calorie diet.
Course: DessertCuisine: AmericanKeyword: coconut cake, Sheet Cake
Author: Jaclyn
