Delicious Coconut Sheet Cake is a buttery cake topped with a silky, smooth frosting made of whipped cream, sour cream, and coconut.
Coconut Sheet Cake Recipe
This cake is everything that a coconut cake should be, and it could be so fancy if it weren’t a plain ole’ sheet cake… But sheet cakes are just so much easier to store, especially when they have to be kept in the refrigerator. And they are so much quicker to make as well! And guess what…they taste the same as that fancy three-layer cake that you didn’t have time to make!
Coconut Cake Ingredients
- Butter: I use a good quality unsalted butter at room temperature.
- Granulated Sugar: When creamed together the butter and sugar should be a pale yellow color.
- Eggs: I used large eggs at room temperature and mix in one at a time to ensure that they are emulsified with the butter properly.
- Cake Flour: This cake is rather dense so cake flour it much lighter. I have made it with all-purpose flour only and the cake was heavy and a little dry. A mix of all-purpose and cake flour makes a pretty decent cake as well.
- Whipping Cream: I used heavy cream which is basically the same thing 🙂
- Coconut Milk: Canned works best because it is creamier. Light canned coconut milk with half the fat works well also.
- Sour Cream: Full fat or Lite works well.
- Coconut: Frozen grated coconut is delicious on this cake and tastes much like freshly grated coconut.
Tips For Making Delicious Coconut Sheet Cake
- This cake recipe works for a three-layer cake or one 9 x 13 sheet cake. The sheet cake is pretty thick and if you want a thinner cake layer then leave out at least one cup of the batter. That leftover batter can be used to make a small cake 🙂 Or size up to a larger baking pan.
- The topping is just enough to cover the top of a sheet cake. And is enough for filling between the layers of a layer cake. I have never used it for the top and sides of a layer cake because I’m not sure that it would hold up for more than one day. The topping on the sheet cake holds up perfectly for 3-5 days in the refrigerator.
4
servings30
minutes40
minutesDelicious Coconut Sheet Cake is a buttery cake topped with a silky, smooth frosting made of whipped cream, sour cream, and coconut.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups cake flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups whole milk
2 teaspoons vanilla flavoring
- Topping
2 cups heavy cream
1 cup coconut milk
1/2 cup sour cream
1/3 cup granulated sugar
1 teaspoon vanilla
2 packages frozen coconut
Directions
- Preheat the oven to 350 degrees Farenheit.
- Butter and flour a 9×13 baking pan or three 9-inch cake pans.
- Add the room temperature butter and sugar to the bowl of a mixer and cream together just until light and fluffy.
- Add the eggs one at a time, mixing each one into the butter mixture.
- Whisk the cake flour, baking powder, and salt together in a separate bowl.
- Add the flour alternately with the milk. Mix just until everything is well combined.
- Stir in the vanilla.
- Bake for 25-30 minutes or until a cake tester comes out clean.
- Topping
- Thaw two packages of frozen coconut.
- Add all of the topping ingredients to the bowl of an electric mixer except the coconut.
- Using the whisk attachment, whisk on high until soft peaks form. The consistency will be pourable but not runny. It sets up more in the refrigerator.
- Spread the topping over the cake once it has completely cooled. Sprinkle the coconut over the topping evenly.
- Store in the refrigerator for up to five days.
Notes
- *The topping does not melt or change consistency as long as the cake is stored in the refrigerator.
- *Any type of coconut can be used on this cake.
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