Coconut Sheet Cake

This Coconut Sheet Cake has a tender white cake with fluffy coconut frosting!  This reminds you of the stuff of your childhood!

Holy Sheet Cake this is good!  It’s an old time recipe that tastes like the cake that your Grandma used to make (not my Grandma, YOUR Grandma,  mine couldn’t cook worth squat).

It has 5 eggs, 1 cup of butter, and 2 cups of sugar…don’t you roll your eye’s at me!  I know, I know!  So fattening!   But listen, it’s called  “dessert”  (imagine my chubby fingers making quote marks).  Sometimes, ya just gotta be bad…

Tips to make this Coconut Sheet Cake

• Do not omit the coconut extract. Yes, I know that should go without saying…but I’m just saying it anyway.   If  you omit it, you will have vanilla cake…a really good vanilla cake, but vanilla cake never the less.
• If  you are not in the mood to “deal with” (chubby fingers quote marking again…) making homemade frosting…. buy  the canned kind and add 1 teaspoon of coconut extract.
• More great sheet cake recipes live here : Pumpkin Sheet Cake and Apple Cake

So make this for the holidays, a birthday, a bad day, a good day, just make it, because “I said so”, and “it is good”.

Coconut Sheet Cake

A tender white cake with delicious frosting and tons of coconut on top!

4.41 from 10 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Author: Kathi & Rachel

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter at room temperature
• 2 cups sugar
• 5 eggs at room temperature
• 1 cup whole milk or low-fat
• 1 tsp coconut extract
• 3½ oz shredded coconut, sweetened
• For Frosting
• 1 8 oz package cream cheese at room temp
• 1/2 cup butter at room temp
• 1 teaspoon coconut extract
• 1 teaspoon vanilla
• 2 cups confectioners sugar
• 1/2 cup additional coconut to sprinkle on top

Instructions

• Preheat oven to 325°F. Spray a 9 x 13 cake pan with non stick spray.
• In a large bowl, whisk together flour, baking powder and salt.
• In a separate bowl, cream the butter and sugar together using an electric mixer until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well.
• Stir in the milk, coconut extract and shredded coconut. Finally, stir in the flour, baking powder and salt mixture, stirring gently to combine.
• Pour batter into prepared pan and bake 50-60 minutes or until a toothpick inserted into the middle comes out clean.
• Cool cake completely before frosting.
• For Frosting
• Combine cream cheese and butter together using an electric mixer until well combined. About 3 minutes. Add coconut and vanilla extract, confectioners sugar. Mix until fluffy. Spread over cooled cake and top with remaining coconut.

Nutrition

Calories: 507kcal | Carbohydrates: 75g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 113mg | Sodium: 167mg | Potassium: 175mg | Fiber: 1g | Sugar: 57g | Vitamin A: 635IU | Calcium: 71mg | Iron: 1.5mg