Coconut Sheet Cake

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

Course cake, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
507 kcal


  • 2 cups all-purpose flour
  • 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
  • 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


  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 until golden brown, about 1 hour
  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.