Easy Coconut Sheet Cake Recipe
This Coconut Sheet Cake is a from scratch cake, moist and tender, plus full of coconut flavor. It is a real crowd pleasing cake.
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!
Did you try this recipe?Let us know how it was!