This delicious dessert is the perfect choice for a quick and delicious treat. With its moist and tender texture and rich coconut flavor, this cake will satisfy everyone at your table.
Whether you serve it for breakfast, a mid-afternoon snack, or as a quick dessert, it pairs perfectly with a cup of coffee or tea. The best part? This recipe requires minimal equipment and pantry staples, making it a convenient option for any occasion.
How to Make Coconut Sheet Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees F. Butter the bottom and side of (1) 9 by 13 nonstick sheet cake pan; dust with flour, tap the excess, set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the shredded coconut and coconut extract and mix well. In a separate bowl, sift together the self-raising flour.
Then, in 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined ( do not overmix!) Pour the batter into the prepared pan. Tap the coconut sheet cake pan on the counter to remove large air pockets that may cause an uneven texture in your finished cake.
Bake the Coconut sheet cake until slightly puffed and a toothpick comes out clean when inserted in the center, 45 to 50 minutes. Transfer to racks and let cool 15 minutes in the pan.
Run a small knife around the edges of the cake, carefully invert it onto a wire rack, and let it cool completely.
Once cooled, use a long, sharp, serrated knife to cut the coconut sheet cake into 3 by 3-inch squares. Cover leftover cake with plastic wrap and refrigerate for up to 5 days, but bring it to room temperature for an hour before serving. Enjoy!
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Recipe
Easy Coconut Sheet Cake
Ingredients
- 300 g unsalted butter , room temperature
- 400 g granulated sugar
- 6 large eggs at room temperature
- 20 ml (4 teaspoons) pure coconut extract
- 500 g self-raising flour
- 250 ml Full-Fat Coconut Milk , buttermilk, shaken, or whole milk, at room temperature ( see Notes)
- 175 g unsweetened shredded coconut , full fat
Instructions
- Preheat the oven to 350 degrees F. Butter the bottom and side of (1) 9 by 13 nonstick sheet cake pan; dust with flour, then tap out the excess; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the shredded coconut and coconut extract, and mix well. In a separate bowl, sift together the self-raising flour.
- Then, in 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined ( do not overmix!) Pour the batter into the prepared pan.Tap the coconut sheet cake pan on the counter to remove any large air pockets that may cause an uneven texture in your finished cake.
- Bake the Coconut sheet cake until slightly puffed and a toothpick comes out clean when inserted in the center, 45 to 50 minutes. Transfer to racks and let cool 15 minutes in the pan, then run a small knife around the edges of the cake and carefully invert onto a wire rack and let cool completely.
- Once cooled, use a long, sharp, serrated knife to cut the cake into 3 by 3 -inch squares. Cover leftovers cake with plastic wrap and refrigerate for up to 5 days, but bring it to room temperature for an hour or so before serving.
Notes
- When measuring flour, spoon it into a dry measuring cup and level off the excess with the back of a knife. (Scooping directly from the bag compacts the flour, resulting in a dry cake.) This Coconut sheet cake gets its flavor from coconut milk, shredded coconut, and coconut extract.
- The Coconut Sheet Cake can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store them at room temperature overnight.
You can make a homemade sour milk substitute if you don't have buttermilk. Pour 1 cup of whole milk into a liquid measuring cup and stir in 4 teaspoons of lemon juice or vinegar. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly. - The Coconut Sheet Cake recipe also works in bundts or cupcakes. However, cooking time will vary.
- Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done.
- You may also notice the cake pulling away from the pan's sides.
- When you get a little more practice, you can tell if the cake is done when you lightly press on the top and feel a slight spring back.
Nutrition
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.
