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–+ servings
Coconut Sheet Cake

Irresistibly Moist Coconut Sheet Cake for Your Sweet Cravings

This Coconut Sheet Cake is a moist and fluffy dessert, perfect for gatherings or a sweet treat at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3.25 cups All-purpose flour sifts easily for a light and fluffy texture
  • 1.25 teaspoons Baking powder helps the cake rise beautifully
  • 0.5 teaspoon Baking soda adds to the lightness, making it extra soft
  • 0.5 teaspoon Salt enhances the sweetness, balancing the flavors
  • 1 cup Unsalted butter softened, ensures a creamy and rich consistency
  • 2 cups Granulated sugar sweetens the cake perfectly
  • 4 large Eggs bind the ingredients together
  • 1 teaspoon Vanilla extract infuses the cake with warm flavor
  • 1.25 cups Coconut milk canned, makes the cake irresistibly moist
For the Topping
  • 1.25 cups Heavy cream cold, whipped to fluffy perfection
  • 6 tablespoons Cold coconut milk enhances the coconut flavor
  • 3-4 tablespoons Confectioners’ sugar adds sweetness to the whipped cream
  • 1.5 cups Sweetened shredded coconut toasted is optional but adds depth

Equipment

  • Mixing bowls
  • whisk
  • spatula
  • baking pan
  • electric mixer

Method
 

Basic Steps
  1. Preheat your oven to 350°F (175°C). Lightly grease a 12x17-inch baking pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
  5. Gradually add the flour mixture to the wet mixture, alternating with the coconut milk, mixing until just combined.
  6. Pour the batter into the prepared baking pan, smoothing the top evenly.
  7. Bake for 25 to 30 minutes, checking for doneness with a toothpick.
  8. Allow the cake to cool completely on a wire rack for about 1 hour.
  9. In a chilled bowl, beat the heavy cream and coconut milk until soft peaks form.
  10. Gradually add confectioners' sugar while continuing to beat until firm peaks form.
  11. Spread the whipped topping over the cooled cake and sprinkle with shredded coconut.
  12. Slice the cake into generous pieces and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

For the best results, use fresh ingredients and ensure eggs are at room temperature. Toasting shredded coconut adds extra flavor.

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