Coconut Sheet Cake
Indulge in the tropical bliss of Coconut Sheet Cake, a moist and tender dessert bursting with coconut flavor in every bite. This easy-to-make treat features a luscious coconut-infused cake batter, made rich with butter, coconut milk, and shredded coconut, then baked to perfection in a 9x13-inch sheet pan. Topped with a velvety cream cheese frosting and a sprinkle of toasted coconut for added crunch, this cake is a showstopper for any gathering. Perfectly balanced with a touch of vanilla and coconut extract, it’s the ultimate tropical dessert that’s simple to prepare yet decadent enough to impress. With just 25 minutes of prep time and a serving yield of 12, this Coconut Sheet Cake is an ideal choice for potlucks, birthdays, or satisfying your everyday sweet tooth!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 1.5 teaspoons coconut extract
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons kosher salt
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
- 8 ounces cream cheese
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 0.5 cup toasted shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan or baking dish.
In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the eggs, one at a time, beating well after each addition. Stir in the coconut extract.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the shredded sweetened coconut using a spatula until evenly distributed.
Pour the batter into the prepared sheet pan, smoothing out the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
While the cake cools, prepare the frosting. In a large bowl, beat the cream cheese until smooth using a hand or stand mixer.
Add the powdered sugar, one cup at a time, beating until fully incorporated. Mix in the heavy cream, vanilla extract, and coconut extract (if desired) until the frosting is creamy and spreadable.
Spread the frosting evenly over the cooled cake using an offset spatula or spoon.
Sprinkle the top with toasted shredded coconut for added texture and flavor.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.3 g | 395% | |
| Saturated Fat | 199.3 g | 996% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1437 mg | 479% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 1213.7 g | 441% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 899.3 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 485 mg | 37% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
