Coconut Sheet Cake
User Reviews
5
Coconut Sheet Cake
Description
The cake uses a combination of all-purpose flour and cornstarch to create a soft crumb, while coconut milk and coconut extract provide distinct coconut flavor throughout. The batter includes sour cream, which contributes moisture and richness, ensuring the cake remains tender after baking. The sheet pan shape makes it suitable for serving larger groups or casual gatherings.
The frosting combines softened butter, cream cheese, powdered sugar, and coconut extract into a smooth, tangy cream that complements the cake's sweetness. Topping the frosting with shredded coconut adds texture and enhanced coconut aroma, while fresh raspberries introduce a burst of bright, tart freshness to balance the sweet layers.
This cake serves well as a dessert for celebrations or whenever a coconut-flavored cake is desired. Its large format makes it convenient for slicing into generous portions for sharing.
Ingredients
Cake
- 2 1/4 cups (318g) all-purpose flour plus more for dusting pan
- 1/4 cup (34g) cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter softened
- 1 1/2 cups (315g) granulated sugar
- 4 egg large
- 1 cup (235ml) coconut milk at room temperature, full fat; canned
- 1/2 cup (120g) sour cream full fat
- 1 tsp coconut extract (no imitation, use the real stuff)
- 1/2 tsp vanilla extract
Frosting and toppings
- 1/2 cup (112g) unsalted butter softened
- 8 oz. (226g) cream cheese softened
- 3/4 tsp coconut extract
- 3 1/2 cups (420g) powdered sugar
- 1 1/2 cups (130g) coconut shredded, sweetened or unsweetened
- 12 oz. raspberries fresh
Instructions
- For the cake: Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet), dust with flour and shake out excess, set aside.
- In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time.
- In a medium mixing bowl whisk together coconut milk, sour cream, coconut extract and vanilla extract until blended.
- Add 1/3 of the flour mixture to the butter/egg mixture and mix on low speed just until combined, then add in 1/2 of the coconut milk mixture and mix just until combined, repeat with flour and coconut milk mixtures once more then end by mixing in last 1/3 of the flour mixture and mix just until combined.
- Scrape down sides and bottom of bowl with a spatula and fold several times to ensure everything is evenly combined. Pour batter into prepared baking dish and spread into an even layer.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 28 minutes. Remove from oven and cool completely on a wire rack.
- For the frosting and toppings: In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter until smooth. Add in cream cheese and mix until smooth.
- Mix in coconut extract and powdered sugar and whip until light and fluffy, about 1 - 2 minutes. Spread evenly over cooled cake then top with coconut and raspberries.
- Cut into squares. Store in an airtight container in refrigerator (once fully chilled let rest at room temp about 10 - 15 minutes before serving).
User Reviews
Overall Rating
5
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