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Coconut Sheet Cake

Decadent Coconut Sheet Cake That Will Wow Your Guests

This Coconut Sheet Cake is a delightful treat, perfect for impressing guests with its tropical flavors and fluffy texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour spooned and leveled for accuracy
  • 1.5 cups granulated sugar adds sweetness and moisture
  • 1 tablespoon baking powder ensures the cake rises
  • 1 teaspoon baking soda balances acidity
  • 1 teaspoon salt enhances flavors
  • 4 large eggs at room temperature
  • 0.5 cups vegetable oil can substitute with melted coconut oil
  • 2 teaspoons pure coconut extract infuses coconut flavor
  • 1 cup whole milk adds richness
  • 1 cup shredded sweetened coconut provides coconut goodness
For the Buttercream
  • 1 cup unsalted butter at room temperature
  • 2 tablespoons whole milk adjust for desired consistency
  • 4 cups confectioners' sugar sift for smooth texture
  • 0.5 cups toasted shredded coconut adds crunch and flavor

Equipment

  • Oven
  • cake pans
  • mixing bowl
  • Spatula
  • wire rack

Method
 

How to Make Coconut Sheet Cake
  1. Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and dusting with flour.
  2. Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Combine eggs, vegetable oil, coconut extract, and whole milk into the dry ingredients. Mix well until smooth.
  4. Fold in the shredded sweetened coconut gently.
  5. Pour the batter into prepared pans and smooth the top.
  6. Bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in pans for 10 minutes before transferring to a wire rack.
  8. Prepare the buttercream by creaming together the unsalted butter until fluffy.
  9. Add whole milk and coconut extract, mixing well until smooth.
  10. Gradually incorporate confectioners' sugar while mixing until smooth.
  11. Fold in toasted shredded coconut into the buttercream.
  12. Frost the cooled cake with your coconut buttercream, decorating with extra toasted coconut.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Avoid overmixing to maintain a fluffy texture.

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