Easy Coconut Sheet Cake Recipe is a from scratch cake, moist and tender, plus full of coconut flavor. An out-of-this-world coconut cake that is oh so easy to prepare!
If you look at some of my other recipes, you will see I love sheet cakes! They are easy to make and always so tasty. One of the best things about most sheet pan cakes is that you put the frosting on while the cake is still warm. Take these to your next party, cookout, or family/friend gathering and watch it disappear.
Please let us know what you think in the comments and ratings below.
Try some of our other favorite sheet cakes, such as Lemon Sheet Cake, Cinnamon Roll Sheet Cake, White Texas Sheet Cake, or Chocolate Texas Sheet Cake.
Jump to:
Ingredients for Coconut Texas Sheet Cake
Coconut Sheet Cake
- unsalted butter
- coconut milk
- granulated sugar
- all purpose flour
- eggs
- coconut extract
- vanilla extract
- salt
- baking soda
- sour cream
Coconut Icing
- unsalted butter
- coconut milk
- coconut extract
- powdered sugar
- sweetened coconut for top
FAQs
A Coconut Texas Sheet Cake is a large, thin cake that is baked in a sheet pan and is infused with coconut flavor. It's topped with a rich coconut frosting and often sprinkled with shredded coconut for added texture and flavor.
Yes, you can add toasted coconut flakes, chopped nuts (like pecans or almonds), or even a drizzle of melted chocolate on top of the frosting for extra flavor and texture.
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months.
Yes, you can bake the cake a day in advance and store it, covered, at room temperature. Frost the cake on the day you plan to serve it.
Top Tips
- You need the non-refrigerated coconut milk in a can, not refrigerated coconut milk.
- Bake this in a jelly roll pan (10x15") instead of the half sheet pan, if desired. Just bake longer at 22-25 minutes.
- If needed, you can replace the coconut milk in the cake and icing with regular milk or half and half.
- To store, place the cake in the refrigerator, tightly covered, for up to a week.
How to make Coconut Sheet Cake
- Preheat oven to 375 degrees. Prepare a half sheet pan (18x13") with nonstick spray.
- In a large bowl or stand mixer, whisk together flour, sugar, baking soda and salt.
- On the stovetop, melt butter and coconut milk in a small saucepan to boiling, Remove from heat.
- Mix the butter and coconut milk into the dry ingredients.
- Next, add eggs and sour cream, coconut extract, and vanilla extract. Blend until lumps are gone.
- Pour batter into your prepared baking pan. Place in oven 17-22 minutes or until golden brown and toothpick in center of cake comes out clean.
- Gather ingredients for the icing.
- Place powdered sugar into a large bowl or stand mixer bowl.
- Melt butter and coconut milk on stove and heat to boiling. Remove and pour into large bowl with powdered sugar. Add in the coconut extract and mix until well incorporated.
- Once cake is done, remove from oven and allow to rest about 5 minutes. Pour frosting over the warm cake and spread evenly.
- Top with coconut while cake is still warm. Allow to rest about an hour, then slice and enjoy!
Easy Coconut Sheet Cake Recipe
Ingredients
Coconut Sheet Cake
- 1 cup (2 sticks) unsalted butter
- 1 cup canned coconut milk
- 2 cups granulated sugar
- 2 ¼ cups all purpose flour
- 2 large eggs
- 1 tablespoon coconut extract
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup sour cream
Coconut Icing
- 1 cup (2 sticks) unsalted butter
- ½ cup canned coconut milk
- 1 tablespoon coconut extract
- 4 ½ cups powdered sugar
- 2-3 cups sweetened coconut for top
Instructions
Coconut Cake
- Preheat oven to 375 degrees. Prepare a half sheet pan (18×13″) with nonstick spray.
- In a large bowl or stand mixer, whisk together flour, sugar, baking soda and salt.
- On the stovetop, melt butter and coconut milk in a small saucepan to boiling, Remove from heat.
- Mix the butter and coconut milk into the dry ingredients.
- Next, add eggs and sour cream, coconut extract, and vanilla extract. Blend until lumps are gone.
- Pour batter into your prepared baking pan. Place in oven 17-22 minutes or until golden brown and toothpick in center of cake comes out clean.
Coconut Icing
- Gather ingredients for the icing.
- Place powdered sugar into a large bowl or stand mixer bowl.
- Melt butter and coconut milk on stove and heat to boiling. Remove and pour into large bowl with powdered sugar. Add in the coconut extract and mix until well incorporated.
- Once cake is done, remove from oven and allow to rest about 5 minutes. Pour frosting over the warm cake and spread evenly.
- Top with coconut while cake is still warm. Allow to rest about an hour, then slice and enjoy!
Traci Lundy
This coconut sheet cake got rave reviews! Thank you so much for sharing it. I made it for a friend’s birthday and it was so moist and delicious! I made it in a 9X13 pan as o did not have the correct size of sheet pan on our sailboat. Cheers!
Jill Lockridge
Thank you so much, Tracy!! That is wonderful to hear and I'm so glad everybody enjoyed it!
Janet
I made this cake not realizing there were no instructions for storage. Should I refrigerate it? I need to serve it 24 hours after it was baked (tomorrow!!!) and I'm kind of freaking out. What should I do?
Jill Lockridge
Hi, Janet! I am adding this to tips: Store Coconut Texas Sheet Cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. If freezing, wrap the cake tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months.
I hope you enjoy the cake. It's one of my favorites!