Coconut Sheet Cake Recipe
A tender, moist vanilla sheet cake infused with tropical coconut flavor, topped with fluffy cream cheese frosting and showered with toasted coconut flakes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tsp coconut extract</li><li class="ingredients-single-item">240ml coconut milk (not cream of coconut)</li><li class="ingredients-single-item">100g sweetened shredded coconut</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp coconut extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">100g toasted coconut flakes, for topping</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm (9 x 13-inch) baking pan</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your 23 x 33cm baking pan with parchment paper, leaving some overhang on the sides to help remove the cake later. Lightly grease any exposed parts of the pan with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This even distribution of leavening agents ensures your cake will rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 4-5 minutes until light and fluffy. This extended creaming creates air pockets that help give your cake its tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla and coconut extracts until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low. Add the dry ingredients in three portions, alternating with the coconut milk (beginning and ending with the dry ingredients). Mix just until combined after each addition – overmixing will develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the sweetened shredded coconut gently with a spatula until evenly distributed throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The cake should spring back when lightly touched, and the edges will be lightly golden.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out and transfer to a wire rack to cool completely. A cake that's even slightly warm will melt your frosting, so be patient!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cake cools, prepare the toasted coconut by spreading coconut flakes on a baking sheet and toasting in the oven at 175°C (350°F) for 5-8 minutes, stirring halfway through, until golden brown. Watch carefully as coconut can burn quickly! Let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the frosting, beat the cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes. Add the powdered sugar in 3 additions, beating well after each. Beat in the vanilla extract, coconut extract, and salt until fluffy, about 2 more minutes. If the frosting seems too soft, refrigerate for 10-15 minutes before using.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula, creating decorative swirls if desired. Immediately sprinkle with the toasted coconut flakes, pressing gently to adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the cleanest slices, refrigerate the frosted cake for 30 minutes before cutting. Store leftover cake covered in the refrigerator for up to 5 days, bringing to room temperature before serving for the best flavor and texture.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use coconut cream instead of coconut milk in this sheet cake?
Coconut cream isn't recommended as a direct substitute as it's much thicker and has higher fat content than coconut milk. This would alter the cake's moisture and texture. If you only have coconut cream, dilute it with water (about 1:1 ratio) to achieve a consistency similar to coconut milk.
How do I know when my toasted coconut flakes are done?
Perfectly toasted coconut flakes should be golden brown with a fragrant aroma. They toast quickly (5-8 minutes) and can burn rapidly, so watch them carefully and stir halfway through. The edges will brown first, followed by the rest. Cool completely before topping your cake for best texture.
What's the secret to a moist coconut cake that stays fresh for days?
The key lies in proper ingredient ratios and mixing technique. The combination of butter and coconut milk provides fat and moisture, while not overmixing prevents a tough texture. After baking, store properly in an airtight container in the refrigerator, allowing it to come to room temperature before serving.
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