Coconut Sheet Cake
A tender white cake with delicious frosting and tons of coconut on top!
Servings 12
Calories 507kcal
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