Easy Coconut Sheet Cake
User Reviews
5
Easy Coconut Sheet Cake
Description
The recipe creates a soft, moist cake by creaming butter with granulated sugar until fluffy, then incorporating eggs, shredded coconut, and pure coconut extract. Alternating dry self-raising flour with coconut milk helps retain moisture while achieving a balanced crumb. Baking at 350°F for 45 to 50 minutes results in a lightly puffed cake with a clean toothpick test indicating doneness.
This cake works well prepared a day ahead, allowing the layers to rest wrapped tightly at room temperature. It freezes well for 2-3 months when wrapped and stored properly, and can be thawed overnight in the refrigerator and lightly reheated before serving. The cake is suitable for sheet pan servings, bundt pans, or cupcakes, adjusting bake times accordingly.
Accurate flour measuring and careful mixing prevent a dry cake, while checking for signs like a toothpick coming out clean and slight spring back to the touch help gauge perfect doneness. The option to serve with frosting or glaze enhances its sweetness, with the choice to frost before serving or offer on the side.
Ingredients
- 300 g butter room temperature, unsalted
- 400 g granulated sugar
- 6 egg large, at room temperature
- 20 ml coconut extract pure
- 500 g self-raising flour
- 250 ml coconut milk buttermilk, shaken, or whole milk, at room temperature ( see Notes, full-fat
- 175 g coconut full fat, unsweetened, shredded
Instructions
- Preheat the oven to 350 degrees F. Butter the bottom and side of (1) 9 by 13 nonstick sheet cake pan; dust with flour, then tap out the excess; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the shredded coconut and coconut extract, and mix well. In a separate bowl, sift together the self-raising flour.
- Then, in 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined ( do not overmix!) Pour the batter into the prepared pan.Tap the coconut sheet cake pan on the counter to remove any large air pockets that may cause an uneven texture in your finished cake.
- Bake the Coconut sheet cake until slightly puffed and a toothpick comes out clean when inserted in the center, 45 to 50 minutes. Transfer to racks and let cool 15 minutes in the pan, then run a small knife around the edges of the cake and carefully invert onto a wire rack and let cool completely.
- Once cooled, use a long, sharp, serrated knife to cut the cake into 3 by 3 -inch squares. Cover leftovers cake with plastic wrap and refrigerate for up to 5 days, but bring it to room temperature for an hour or so before serving.
Notes
- Measure flour by spooning into the cup and leveling off to avoid a dry cake from compacted flour.
- Wrap completely cooled cake tightly in plastic wrap or airtight container for storage at room temperature up to 3 days; refrigerate in warm climates.
- Freeze wrapped cake for up to 3 months; thaw overnight in refrigerator and rewarm before serving.
- Cake can be made a day in advance to ease timing for gatherings; frost or glaze when ready to serve.
- Use a toothpick test and slight top spring back to confirm baking completion.
- The recipe works well for bundt cakes or cupcakes with adjusted baking times.
User Reviews
Overall Rating
5
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