Easy Coconut Sheet Cake
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.
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
How to Store
Ensure it has completely cooled to room temperature. Once cooled, cover the cake tightly with plastic wrap or transfer it to an airtight container. Store it at room temperature for up to 3 days. If you live in a warm or humid climate, storing the cake in the refrigerator is best to maintain its freshness. When refrigerating, wrap it well with plastic wrap or place it in a sealed container to prevent it from drying out or absorbing odors from the refrigerator.
Make-Ahead
Coconut sheet cake is a great dessert to make ahead of time for parties and gatherings or to have on hand for a sweet treat. The cake can be baked up to a day in advance and stored at room temperature, tightly covered with plastic wrap, or in an airtight container. You can also prepare the frosting or glaze and store it in the refrigerator until you're ready to use it.
Then, when you're ready to serve the cake, you can frost or glaze it and let it sit at room temperature for a few minutes before slicing and serving. Another option is to serve the cake with frosting or glaze on the side, allowing guests to add as much or as little as they like. Making the cake ahead of time will enable you to focus on other tasks during your event and ensure you have a delicious and crowd-pleasing dessert ready.
How to Freeze
The cake can be frozen for 2-3 months if you need to store it for over a week. To freeze the cake, first, allow it to cool completely. Once cooled, wrap the cake tightly with plastic wrap, covering it completely and sealing it well. Then, wrap the cake with aluminum foil to protect against freezer burn. Next, place the wrapped cake in a freezer-safe container or freezer bag and label it with the date so you know how long it has been frozen.
When you're ready to eat the cake, remove it from the freezer and let it thaw in the refrigerator overnight. You can also thaw it at room temperature for a few hours, but keep it wrapped to prevent moisture loss. Once the cake is thawed, reheat it at 350°F (180°C) for 10-15 minutes or until warmed. Freezing the cake is an excellent option if you want to prepare it in advance or if you have leftovers you want to save for later.
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 Facts
Easy Coconut Sheet Cake
Amount per Serving
Calories
632
% Daily Value*
Fat
37
g
57
%
Saturated Fat
26
g
163
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
136
mg
45
%
Sodium
43
mg
2
%
Potassium
205
mg
6
%
Carbohydrates
68
g
23
%
Fiber
3
g
13
%
Sugar
35
g
39
%
Protein
9
g
18
%
Vitamin A
744
IU
15
%
Vitamin C
1
mg
1
%
Calcium
33
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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