coconut sheet cake

This Coconut Sheet Cake recipe is so easy to make using boxed cake mix. It&#x27;s a moist and flavorful sheet cake recipe that is ready in just a few minutes!

Coconut Sheet Cake

(18.25 oz) Betty Crocker white cake mix (plus ingredients needed to bake cake)

sweetened condensed milk

can cream of coconut (like Coco Lopez)

tub Cool Whip

Shredded Coconut, toasted

This Perfect Coconut Sheet Cake is a light fluffy coconutty cake, paired with a equally fluffy coconut buttercream and topped with toasted coconut.

Perfect Coconut Sheet Cake

unsweetened coconut flakes, divided

buttermilk

cake flour*

baking powder

salt

unsalted butter, softened

sugar

eggs

vanilla extract

coconut extract

butter, softened

milk or coconut milk**

confectioners’ sugar

For the cake: Preheat oven to 350-degrees F....

For the cake: Preheat oven to 350-degrees F. Grease and flour, or coat well with baking spray a 9 x 13-inch baking pan.

Toast coconut flakes until slightly golden.

Stir 1/4 cup toasted coconut flakes into buttermilk;...

Stir 1/4 cup toasted coconut flakes into buttermilk; set aside.

Whisk together cake flour, baking powder and salt....

Whisk together cake flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, beat...

In the bowl of an electric mixer, beat together the softened butter and sugar for 2 minutes on medium speed, scraping down bowl at least once. Add eggs and beat for another 2 minutes, scraping down bowl at least once. Beat in vanilla and coconut extract until smooth.

Alternate adding flour mixture and buttermilk/coconut flake mixture...

Alternate adding flour mixture and buttermilk/coconut flake mixture into the butter/sugar mixture, stopping to scrape down bowl as needed; mix until just combined.

Spread batter evenly into prepared 9x13-inch baking pan....

Spread batter evenly into prepared 9x13-inch baking pan. Bake until wood toothpick or cake tester comes out clean, about 30 minutes. Allow cake to cool.

For the frosting: Beat all frosting ingredients until smooth....

For the frosting: Beat all frosting ingredients until smooth. Add more milk/coconut milk or confectioners’ sugar as needed to achieve desired consistency.

Frost cake and top with remaining toasted coconut...

Frost cake and top with remaining toasted coconut flakes.

This moist and fluffy coconut sheet cake is packed with just the right amount of coconut flavor. It&#39;s rich, yet light and is topped with a creamy coconut cream cheese frosting and a sprinkle of shredded coconut for extra flavor &amp; texture - so so good! The perfect treat for any occasion, from casual gatherings to festive celebrations.

Moist Coconut Sheet Cake

flour (regular, all purpose)

cornstarch (also known as cornflour)

tbsp baking powder

(omit

unsalted butter (room temperature)

vegetable oil

white granulated sugar

eggs (room temperature)

vanilla essence/extract

tsp coconut essence/extract (can substitute

coconut milk

shredded coconut (dried & unsweetened, also called threaded coconut)

sugar (also called icing/confectioners sugar)

cream cheese (cold, firm type (see note 2))

½ tsp coconut essence/extract (can substitute

shredded coconut (dried & unsweetened,

Preheat oven to 180 °C (350°F) conventional (see note 3 if using a convection oven with a fan) and lightly grease a 9x13 inch cake pan (I use my homemade cake release). Line the bottom long ways with parchment paper as well (this will make it easier to take the cake out when it&#39;s done).

In a bowl, sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In a large bowl, combine butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 4), cream together for 2 minutes until light and fluffy.

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

Add in vanilla, coconut essence/extract and coconut milk and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Add in your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Do not overmix (only mix until you can&#39;t see any streaks of unmixed flour and the batter is uniform).

Finish off by adding in the shredded coconut and gently fold with a spatula until just combined. Do not overmix.

Distribute the batter evenly into the prepared cake pan. Level out the top and drop the cake tin lightly on the counter to remove any large air bubbles.  Bake for 28 minutes or until a toothpick comes out clean or with a few moist crumbs on it.

Allow the cake to cool in the cake pan for 20 minutes, before carefully turning it out onto a wire rack to completely cool. Once cooled, carefully invert onto a serving plate (see video for demonstration if unsure of the best way to do this) and frost with coconut cream cheese frosting (recipe below) and top with more shredded coconut.

Coconut Cake

In a medium bowl, cream butter for two minutes until light and fluffy. Either use a hand or stand mixer on a medium high speed. If using a stand mixer then please read note 5 before beginning.

Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch is mixed into the butter well before adding in the next batch.

Next add in the cold cream cheese, vanilla and coconut essence/extract. Mix just until the frosting is smooth. Avoid over-mixing (see note 6).

Spread the frosting over the cooled cake and top with shredded coconut. Once sliced, place any leftovers in an airtight container to ensure the cake stays moist.

Coconut Cream Cheese Frosting

Yet another fantastic recipe. Perfectly sweet, perfectly light and the perfect level of coconut flavour.

Yet another OUTSTANDING recipe. 
I just made this cake for my father’s birthday and despite not being a coconut fan - I tasted this cake and was amazed at how incredible it was. It is moist, light and perfectly sweet.

This cake was a super hit with my colleagues!   They all agreed the cake was the best they ever had and added they were not just being nice about my effort. I hated baking because my creations usually turned up hard and dry but not anymore thanks to your recipe, I got my confidence and pleasure of baking back!  As you recommended i used increased amount of oil. 😊

2 questions: My family has diabetics so I was wondering if the cake is still good without the frosting and how much can I reduce the sugar in the batter without ruining the texture ?

I accidentally put a whole 400 ml can coconut milk instead of 275 ( I got distracted) I only realised when the cake wasn't set after 28 minutes. I baked it for about another 15 and it still came out perfect

Hi MK, I am new to your site, and I'm loving it! It ticks all my boxes.. photos, videos, measurements in grams and great simple recipes that you explain very clearly.  I just made your coconut sheet cake, which is delicious, and everything you said it would be! I tried to buy coconut extract but could only find essence. Do you know where you can buy extracts? I live in Christchurch and I only seem to be able to find essence. 
Thank you!

https://www.youtube.com/watch?v=_7VkDWwDxec

This moist and fluffy coconut sheet cake is packed with just the right amount of coconut flavor. It's rich, yet light and is topped with a creamy coconut cream cheese frosting and a sprinkle of shredded coconut for extra flavor & texture - so so good! 

RECIPE: https://cakesbymk.com/recipe/moist-fluffy-coconut-sheet-cake/
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INGREDIENTS:

🔹Coconut Cake

▢2¼ cups (280 g) flour - regular, all purpose
▢¼ cup (30 g) cornstarch - also known as cornflour
▢1 tbsp baking powder
▢½ tsp salt - omit if using salted butter
▢½ cup (113 g) unsalted butter - room temperature
▢5 tbsp (66 g) unflavoured vegetable oil - I use canola oil. In the video I say 3 tbsp (40g), but have recently tried with 5 tbsp (66g) and recommend it :)
▢1⅔ cups (332 g) white granulated sugar
▢3 large eggs - room temperature
▢1½ tsps vanilla essence/extract
▢1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract.
▢1¼ cups (275 g) canned coconut milk
▢1 cup (80 g) shredded coconut - dried & unsweetened, also called threaded coconut

🔹Coconut Cream Cheese Frosting

▢½ cup (113 g) unsalted butter - room temperature
▢2¼ cups (285 g) powdered sugar - also called icing/confectioners sugar
▢¾ cup (167 g) cream cheese - cold, firm type
▢¾ tsp vanilla essence/extract
▢½ tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract 
▢1 cup (80 g) shredded coconut - dried & unsweetened, for decorating. Also called threaded coconut


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Top 3 coconut sheet cake recipes from across the web

The most viewed coconut sheet cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Moist Coconut Sheet Cake

Top 3 coconut sheet cake recipes from across the web

The most viewed coconut sheet cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Sheet Cake

Perfect Coconut Sheet Cake

Moist Coconut Sheet Cake

The most viewed coconut sheet cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine