Coconut sheet cake with cream cheese frosting is a moist, tender coconut cake baked in a 9×13-inch pan and topped with tangy cream cheese frosting and shredded coconut.
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This coconut sheet cake recipe is made with coconut milk, flaked coconut, and cream cheese frosting for a soft cake with rich coconut flavor.
It's a favorite in our house, especially for my husband and me, since we both love coconut cake.
Baked in a 9×13-inch pan, this easy coconut sheet cake is perfect for birthdays, potlucks, and special occasions.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure for the cake.
- Sugar: Sweetens the cake and frosting.
- Flaked coconut: Adds coconut flavor and texture to the cake and garnish.
- Baking powder: Helps the cake rise.
- Salt: Balances sweetness in the cake and frosting.
- Unsweetened coconut milk: Adds moisture and coconut flavor to the cake.
- Eggs: Bind the cake batter.
- Vegetable or avocado oil: Keeps the cake moist.
- Vanilla extract: Enhances flavor in the cake and frosting.
- Unsalted butter: Creates a tender cake crumb and forms the base of the frosting.
- Cream cheese: Provides structure and tang to the frosting.
- Confectioners' sugar: Sweetens and thickens the frosting.
- Nido dry whole milk: Adds creamy milk flavor and richness to the frosting.
How to Make Coconut Sheet Cake with Cream Cheese Frosting
Note: Full instructions are provided in the recipe card below.
- For the coconut sheet cake: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch cake pan, line it with parchment paper, and grease the parchment as well.
- In a large measuring cup, whisk together the coconut milk, eggs, oil, coconut extract, and vanilla extract until smooth.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, coconut, baking powder, and salt. Mix on low for 30 seconds to combine.
- With the mixer still on low, begin adding the cubed butter and mix until no butter pieces remain and the mixture resembles cornmeal, 2 to 3 minutes.
- With the mixer on low speed, add half of the coconut milk mixture and mix until incorporated. Scrape down the bowl and paddle, then briefly mix on medium speed.
- Reduce the speed to low and add the remaining liquid ingredients, mixing just until the batter comes together. Scrape the bowl and fold gently with a spatula to ensure everything is evenly combined.
- Transfer the batter to the prepared pan and spread evenly. Bake for 32-34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool completely on a wire rack before frosting.
- For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute.
- Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes.
- Scrape the bowl again and add the salt, vanilla extract, coconut extract, dry milk, and confectioners' sugar, and mix on low until combined. Scrape the bowl and paddle.
- Mix on medium speed until completely smooth, 1 to 2 minutes. Increase the speed to high and beat for 1 minute until light and fluffy.
- Spread the frosting evenly over the cooled cake and sprinkle with flaked coconut. Serve immediately, or cover and refrigerate leftovers for up to 2 days. Bring the cake to room temperature before serving for the best texture.
Hint: Cool the cake completely before frosting to prevent melting.
Storage, Make Ahead, & Freezing
Storage: Store the frosted coconut cake covered in the refrigerator for up to 2 days.
Make Ahead: Bake the coconut cake one day in advance and frost after it has cooled completely.
Freezing: Freeze the unfrosted cake in an airtight container for up to 2 months.
Camila's Tips & Variations
- Cake dry: Do not overbake; remove when a toothpick shows moist crumbs.
- Frosting too soft: Chill the frosting briefly before spreading.
- Cake sticking to pan: Line the pan with parchment paper.
- Coconut flavor too light: Add a small amount of coconut extract.
- Texture too dense: Mix just until the batter is combined.
- Want toasted coconut: Toast in the oven at 350°F for 5-7 minutes, stirring once, or toast in a dry skillet over medium heat, stirring constantly until golden.
If you enjoy simple cakes like this, you may also like my Orange Sheet Cake or Strawberry Sheet Cake recipe.
Frequently Asked Questions
Can I use sweetened coconut flakes?
Yes. You can use sweetened or unsweetened coconut flakes or shredded coconut.
What does powdered milk do in frosting?
It adds creamy milk flavor. It also slightly thickens the frosting.
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Recipe
Coconut Sheet Cake with Cream Cheese Frosting
Coconut sheet cake with cream cheese frosting is a moist, tender coconut cake baked in a 9×13-inch pan and topped with tangy cream cheese frosting and shredded coconut.
Equipment
- 9×13-inch cake pan
Ingredients
Cake:
- Baking spray with flour
- 335 grams all-purpose flour
- 330 grams granulated sugar
- 80 g flaked coconut , sweetened or unsweetened, toasted if desired, chopped
- 2 ¾ teaspoons baking powder
- ¾ teaspoon kosher salt
- 240 ml unsweetened full-fat coconut milk , shaken
- 60 ml vegetable oil or melted unrefined coconut oil
- 3 large eggs , at room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon coconut extract
- 142 g unsalted butter , cut into cubes, and at room temperature
Cream Cheese Frosting:
- 113 g unsalted butter , at room temperature
- 226 g cream cheese , at room temperature
- 1 tablespoon Nido Dry Whole Milk , optional
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 227 g confectioners' sugar
- Pinch kosher salt
- 1 ¼ cups flaked coconut , sweetened or unsweetened, toasted if desired
Instructions
- For the coconut cake: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch cake pan, line it with parchment paper, and grease the parchment as well.
- In a large measuring cup, whisk together the coconut milk, eggs, oil, coconut extract, and vanilla extract until smooth.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, coconut, baking powder, and salt. Mix on low for 30 seconds to combine.
- With the mixer still on low, begin adding the cubed butter and mix until no butter pieces remain and the mixture resembles cornmeal, 2 to 3 minutes.
- With the mixer on low speed, add half of the coconut milk mixture and mix until incorporated. Scrape down the bowl and paddle, then briefly mix on medium speed.
- Reduce the speed to low and add the remaining liquid ingredients, mixing just until the batter comes together. Scrape the bowl and fold gently with a spatula to ensure everything is evenly combined.
- Transfer the batter to the prepared pan and spread evenly. Bake for 32-34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool completely on a wire rack before frosting.
- For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes.
- Scrape the bowl again and add the salt, vanilla extract, coconut extract, dry milk, and confectioners' sugar, and mix on low until combined.
- Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Increase the speed to high and beat for 1 minute until light and fluffy.
- Spread the frosting evenly over the cooled cake and sprinkle with flaked coconut. Serve immediately, or cover and refrigerate leftovers for up to 2 days. Bring the cake to room temperature before serving for the best texture.
Notes
Storage: Store the frosted cake covered in the refrigerator for up to 2 days.
Make Ahead: Bake the cake one day in advance and frost after it has cooled completely.
Freezing: Freeze the unfrosted cake in an airtight container for up to 2 months.
Nutrition
Nutrition Facts
Coconut Sheet Cake with Cream Cheese Frosting
Amount per Serving
Calories
573
% Daily Value*
Fat
36
g
55
%
Saturated Fat
23
g
144
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
89
mg
30
%
Sodium
267
mg
12
%
Potassium
182
mg
5
%
Carbohydrates
59
g
20
%
Fiber
3
g
13
%
Sugar
39
g
43
%
Protein
6
g
12
%
Vitamin A
686
IU
14
%
Vitamin C
1
mg
1
%
Calcium
82
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
