A moist coconut sheet cake with a rich coconut frosting and shredded coconut topping, served on a white plate.
Coconut sheet cake is a moist and delicious cake that’s perfect for any occasion. The cake is full of coconut flavor and is topped with a rich coconut frosting that enhances the flavor even more. It’s simple to make and great for feeding a crowd, making it a perfect dessert for family gatherings, potlucks, or special celebrations.
Introduction
This coconut sheet cake is perfect for those who love coconut! The cake is fluffy and moist, while the frosting is creamy and rich, with just the right amount of sweetness. The cake is baked in a sheet pan, which makes it easy to serve and great for large gatherings. If you’re looking for a crowd-pleasing dessert that’s easy to make, this is the one for you.
The shredded coconut topping adds a nice crunch and extra flavor, making each bite absolutely delicious.
Why You’ll Love This Coconut Sheet Cake
- Moist and tender: The cake is soft and moist with a light texture.
- Rich coconut flavor: The cake and frosting are both filled with coconut flavor.
- Easy to make: Made in a simple sheet pan, this cake is perfect for any occasion.
- Great for large gatherings: This recipe makes enough to serve a crowd, making it ideal for parties and celebrations.
- Coconut frosting: The frosting is rich and creamy, perfectly complementing the cake.
Ingredients for Coconut Sheet Cake
For the Cake
- All-purpose flour (2 1/2 cups): The base of the cake.
- Granulated sugar (2 cups): Sweetens the cake.
- Baking soda (1 teaspoon): Helps the cake rise.
- Salt (1/2 teaspoon): Balances the sweetness.
- Unsalted butter (1/2 cup, softened): Adds moisture and flavor to the cake.
- Eggs (4 large): Bind the ingredients together and provide structure.
- Buttermilk (1 cup): Gives the cake a tender texture and adds a slight tang.
- Vanilla extract (1 teaspoon): Adds flavor to the cake.
- Shredded coconut (1 1/2 cups): Adds flavor and texture to the cake.
- Coconut milk (1/2 cup): Adds more coconut flavor to the cake.
For the Frosting
- Unsalted butter (1/2 cup, softened): The base of the frosting.
- Cream cheese (8 oz, softened): Adds creaminess to the frosting.
- Powdered sugar (4 cups): Sweetens the frosting.
- Vanilla extract (1 teaspoon): Adds flavor to the frosting.
- Shredded coconut (1/2 cup, for topping): To garnish the cake.
Coconut Sheet Cake Recipe Step-by-Step
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cool Time: 1 hour
Frosting Time: 20 minutes
Servings: 12-16 slices
- 1. Preheat and prep. Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan.
- 2. Mix dry ingredients. In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
- 3. Mix wet ingredients. In a separate bowl, beat together the butter, eggs, buttermilk, and vanilla extract until smooth.
- 4. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 5. Add coconut. Stir in the shredded coconut and coconut milk.
- 6. Bake the cake. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- 7. Cool the cake. Allow the cake to cool completely in the pan on a wire rack.
- 8. Make the frosting. Beat the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- 9. Frost the cake. Spread the frosting evenly over the cooled cake.
- 10. Top with coconut. Sprinkle shredded coconut over the top of the frosting.
- 11. Serve and enjoy. Slice and enjoy this sweet, moist coconut sheet cake.
Reader Review: This cake was a huge hit! The coconut flavor is so rich and the frosting is amazing.
Tips for Perfect Coconut Sheet Cake
- Use fresh coconut: For extra flavor, use fresh coconut if you can.
- Don’t overbake: Keep an eye on the cake to prevent it from drying out.
- Let it cool completely before frosting: This helps the frosting set better.
Variations & Substitutions
- Pineapple version: Add crushed pineapple to the batter for a tropical twist.
- Lemon glaze: Drizzle a lemon glaze on top for a citrusy contrast.
- Gluten-free: Use a gluten-free flour blend to make the cake gluten-free.
Make-Ahead & Freezing
- Make ahead: The cake can be baked a day ahead and stored in an airtight container at room temperature.
- Freezing: Freeze the cake (without frosting) for up to 1 month. Thaw in the fridge before frosting.
- Reheat: No reheating needed—serve cold or at room temperature.
Serving Suggestions & Pairings
- For dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- For brunch: This cake pairs perfectly with a cup of coffee or tea.
- For parties: Serve it as a crowd-pleasing dessert for any gathering.
If you make this coconut sheet cake, let me know how it turned out! Would you add any extra flavors or toppings?