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

4.15 from 7 votes

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Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

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

Course: cake, Dessert

Cuisine: American

Servings: 12

: 507 kcal

: 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

1. Preheat oven to 325°F. Spray a 9 x 13 cake pan with non stick spray.
2. In a large bowl, whisk together flour, baking powder and salt.
3. 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.
4. Stir in the milk, coconut extract and shredded coconut. Finally, stir in the flour, baking powder and salt mixture, stirring gently to combine.

5. Pour batter into prepared pan and bake 25-30 minutes or until a toothpick inserted into the middle comes out clean.

6. Cool cake completely before frosting.
7. For Frosting

8. 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 Facts

Coconut Sheet Cake

Amount Per Serving

Calories 507 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g65%

Cholesterol 113mg38%

Sodium 167mg7%

Potassium 175mg5%

Carbohydrates 75g25%

Fiber 1g4%

Sugar 57g63%

Protein 5g10%

Vitamin A 635IU13%

Calcium 71mg7%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.