Introducing the Easy Coconut Sheet Cake recipe! This delightful dessert is the perfect choice for a quick and delicious treat. With its moist and tender texture and rich coconut flavor, this cake will surely please everyone at your table. Whether you serve it for breakfast, as a mid-afternoon snack, or as a delightful dessert, it pairs perfectly with a cup of coffee or tea. The best part? This recipe requires minimal equipment and pantry staples, making it a convenient option for any occasion. Get ready to indulge in the heavenly taste of coconut with this scrumptious Coconut Sheet Cake.
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What is Coconut sheet cake?
Coconut sheet cake is a type of cake made with coconut as the primary flavoring ingredient. It typically consists of a moist, fluffy cake with a rich coconut flavor and a slightly dense crumb, topped with a sweet frosting or glaze. In this recipe, the cake is made with unsweetened shredded coconut and coconut milk, which gives it a pronounced coconut taste. The cake is baked in a 9x13-inch baking dish, which results in a thin, rectangular cake that is easy to slice and serve. Coconut sheet cake is a delicious dessert perfect for any occasion, from birthday parties to family gatherings.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted butter: Used for creaming with sugar to create a light and fluffy texture in the cake batter and add richness and flavor.
- Granulated sugar: Used for sweetening the cake batter and helping to create a tender crumb.
- Large eggs: Used to add structure and richness to the cake batter.
- Pure coconut extract: Used to add a strong coconut flavor to the cake.
- Self-raising flour: Used as the base of the cake batter, providing structure and leavening for a light, airy texture.
- Full-fat coconut milk: Used to add moisture and richness to the cake batter and enhance the coconut flavor.
- Unsweetened shredded coconut: added texture and flavor to the cake batter.
Tools you'll need
- Stand Mixer or Hand Mixer
- (1) 9 by 13 nonstick sheet cake pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Coconut Sheet Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees F. Butter the bottom and side of (1) 9 by 13 nonstick sheet cake pan; dust with flour, tap the excess, set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the shredded coconut and coconut extract and mix well. In a separate bowl, sift together the self-raising flour.
Then, in 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined ( do not overmix!) Pour the batter into the prepared pan. Tap the coconut sheet cake pan on the counter to remove large air pockets that may cause an uneven texture in your finished cake.
Bake the Coconut sheet cake until slightly puffed and a toothpick comes out clean when inserted in the center, 45 to 50 minutes. Transfer to racks and let cool 15 minutes in the pan. Run a small knife around the edges of the cake, carefully invert onto a wire rack, and let cool completely.
Once cooled, use a long, sharp, serrated knife to cut the coconut sheet cake into 3 by 3-inch squares. Cover leftover cake with plastic wrap and refrigerate for up to 5 days, but bring it to room temperature for an hour before serving. Enjoy!
Substitutions
- Unsalted butter: You can substitute salted butter, but you may want to reduce the amount of salt in the recipe to compensate.
- Granulated sugar: You could substitute another type of granulated sweetener, such as cane sugar or coconut sugar, but it may affect the taste and texture of the cake.
- Large eggs: You could use an egg substitute or flax egg if you need to make the cake vegan or have an egg allergy.
- Pure coconut extract: You could use coconut flavoring or coconut milk for a milder coconut flavor.
- Self-raising flour: You can make your self-raising flour by mixing all-purpose flour, baking powder, and salt.
- Full-fat coconut milk: You could use another type of milk, such as whole milk or almond milk, but it will affect the overall flavor of the cake.
- Unsweetened shredded coconut: You could use sweetened coconut if you prefer a sweeter cake or omit it altogether if you don't want any texture.
Variations
- Tropical Twist: Add tropical flavors by incorporating diced pineapple or mango into the cake batter. You can also top the cake with a drizzle of passion fruit glaze for an extra tangy kick.
- Nutty Delight: Enhance the texture and flavor by stirring some chopped nuts, such as toasted almonds or macadamia nuts, into the cake batter. Sprinkle some toasted coconut flakes on top for added crunch.
- Citrus Zest: Give your Coconut Sheet Cake a refreshing twist by adding a lemon or lime zest to the batter. The citrusy notes will complement the coconut beautifully and add a bright, aromatic touch.
- Chocolate Lovers: For all the chocolate enthusiasts, mix some chocolate chips or chunks into the batter before baking. The combination of coconut and chocolate is simply irresistible.
- Creamy Frosting: While the Coconut Sheet Cake is delicious, you can take it to the next level by adding a creamy frosting. A classic cream cheese frosting with a hint of coconut extract would be a perfect match.
How to Serve
Coconut sheet cake is a delicious and easy-to-make dessert that is perfect for serving any occasion. Once the cake is thoroughly cooled, you can cut it into squares or rectangles and serve it as is, or you can dress it up with frosting or glaze. For example, a simple cream cheese frosting made with cream cheese, butter, powdered sugar, and a touch of vanilla extract would pair perfectly with the coconut flavor of the cake. You could also top the cake with a coconut glaze made with powdered sugar, coconut milk, and shredded coconut for a more intense coconut experience.
Alternatively, you could serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream on top for a delicious and decadent treat. Coconut sheet cake is a versatile dessert that can be enjoyed anytime, whether as a mid-afternoon snack, a light dessert after dinner, or even for breakfast with a cup of coffee or tea.
How to Store
Ensure it has completely cooled to room temperature. Once cooled, cover the cake tightly with plastic wrap or transfer it to an airtight container. Store it at room temperature for up to 3 days. If you live in a warm or humid climate, storing the cake in the refrigerator is best to maintain its freshness. When refrigerating, wrap it well with plastic wrap or place it in a sealed container to prevent it from drying out or absorbing odors from the refrigerator.
Make-Ahead
Coconut sheet cake is a great dessert to make ahead of time for parties and gatherings or to have on hand for a sweet treat. The cake can be baked up to a day in advance and stored at room temperature, tightly covered with plastic wrap, or in an airtight container. You can also prepare the frosting or glaze and store it in the refrigerator until you're ready to use it.
Then, when you're ready to serve the cake, you can frost or glaze it and let it sit at room temperature for a few minutes before slicing and serving. Another option is to serve the cake with frosting or glaze on the side, allowing guests to add as much or as little as they like. Making the cake ahead of time will enable you to focus on other tasks during your event and ensure you have a delicious and crowd-pleasing dessert ready.
How to Freeze
The cake can be frozen for 2-3 months if you need to store it for over a week. To freeze the cake, first, allow it to cool completely. Once cooled, wrap the cake tightly with plastic wrap, covering it completely and sealing it well. Then, wrap the cake with aluminum foil to protect against freezer burn. Next, place the wrapped cake in a freezer-safe container or freezer bag and label it with the date so you know how long it has been frozen.
When you're ready to eat the cake, remove it from the freezer and let it thaw in the refrigerator overnight. You can also thaw it at room temperature for a few hours, but keep it wrapped to prevent moisture loss. Once the cake is thawed, reheat it at 350°F (180°C) for 10-15 minutes or until warmed. Freezing the cake is an excellent option if you want to prepare it in advance or if you have leftovers you want to save for later.
Tips for Making The Best Coconut Sheet Cake
- Follow the recipe: Make sure to follow the directions for the Coconut Sheet cake recipe precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated together properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter (1) 9 by 13 nonstick sheet cake pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with coconut extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. Please place them in a bowl of warm water for a few minutes.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy coconut cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pans: Pour the batter into the 9 by 13 nonstick sheet cake pan and smooth the tops.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a coconut sheet cake and see if it comes out clean; if it does, the cake is made. You may also notice the cake pulling away from the pan's sides and feel a slight spring back when you lightly press on the top.
- Cool the Cake: Remove the coconut sheet cake from the oven and cool it in the pan on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake and transfer it to a cooling rack.
FAQ
How Can I Make Coconut Sheet Cake More Tender?
One of the secrets to a tender cake is to sift the flour; the more sifted the Self-raising flour is, the more delicate the texture.
Can I Substitute the buttermilk?
You can substitute it with homemade sour milk or whole milk. However, I recommend using the full-fat kind for the best coconut sheet cake.
What is the secret to making moist coconut sheet cake?
You can do a few things to ensure your coconut sheet cake is moist and delicious. First, before mixing the batter, be sure to preheat your oven; this will help the cake cook more evenly and prevent it from drying. Second, don’t overmix the batter – overmixing can result in a tough, dry cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
How can I prevent my cake from being dry?
Be careful not to overbake the cake; follow the recommended baking time and check with a toothpick for doneness.
How can I enhance the coconut flavor even more?
Adding a small amount of coconut extract or toasted coconut flakes to the frosting for an extra coconut boost.
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Recipe
Coconut Sheet Cake
Ingredients
- 300 g unsalted butter , room temperature
- 400 g granulated sugar
- 6 large eggs at room temperature
- 20 ml (4 teaspoons) pure coconut extract
- 500 g self-raising flour
- 250 ml Full-Fat Coconut Milk , buttermilk, shaken, or whole milk, at room temperature ( see Notes)
- 175 g unsweetened shredded coconut , full fat
Instructions
- Preheat the oven to 350 degrees F. Butter the bottom and side of (1) 9 by 13 nonstick sheet cake pan; dust with flour, then tap out the excess; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the shredded coconut and coconut extract, and mix well. In a separate bowl, sift together the self-raising flour.
- Then, in 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined ( do not overmix!) Pour the batter into the prepared pan.Tap the coconut sheet cake pan on the counter to remove any large air pockets that may cause an uneven texture in your finished cake.
- Bake the Coconut sheet cake until slightly puffed and a toothpick comes out clean when inserted in the center, 45 to 50 minutes. Transfer to racks and let cool 15 minutes in the pan, then run a small knife around the edges of the cake and carefully invert onto a wire rack and let cool completely.
- Once cooled, use a long, sharp, serrated knife to cut the cake into 3 by 3 -inch squares. Cover leftovers cake with plastic wrap and refrigerate for up to 5 days, but bring it to room temperature for an hour or so before serving.
Notes
- When measuring flour, spoon it into a dry measuring cup and level off the excess with the back of a knife. (Scooping directly from the bag compacts the flour, resulting in a dry cake.) This Coconut sheet cake gets its flavor from coconut milk, shredded coconut, and coconut extract.
- The Coconut Sheet Cake can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store them at room temperature overnight.
You can make a homemade sour milk substitute if you don't have buttermilk. Pour 1 cup of whole milk into a liquid measuring cup and stir in 4 teaspoons of lemon juice or vinegar. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly. - The Coconut Sheet Cake recipe also works in bundts or cupcakes. However, cooking time will vary.
- Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done.
- You may also notice the cake pulling away from the pan's sides.
- When you get a little more practice, you can tell if the cake is done when you lightly press on the top and feel a slight spring back.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.