Be the star of your Springtime potluck dinner with this easy to make coconut sheet cake for a knock-it-out-of-the-ballpark dessert.
Easy Coconut Sheet Cake
By Sue Lau | Palatable Pastime
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
My recipe of the day is for an easy to make Coconut Sheet Cake, for Spring Sweets Week, which can be easily made in a 9×13-inch quarter sheet pan, making it perfect for the potluck dessert idea to feed a crowd.
It’s made from scratch from top to bottom using Dixie Crystals sugars, and makes for one of the best coconut cakes I have ever eaten.
When I made it, I started with a recipe from Bake from Scratch magazine, but that had to have some course corrections as it wasn’t working out as advertised. Luckily I make cakes all the time so fixing the issues was not a problem. I also added some flavoring touches of my own, like the hint of almond, which makes the cake ever so slightly remind one of an Almond Joy.
I also added lots and lots of coconut. Not too much, mind you, but I always enjoy a fully loaded coconut cake. I hope you do as well.
Now here’s a cake you can really sink your fork into!
Tuesday #SpringSweetsWeek Recipes
- Bird’s Nest Thumbprint Cookies by The Freshman Cook
- Blood Orange Danish Puff Pastry Pinwheels by The Gingered Whisk
- Brownie & Ice Cream Peeps Pops by Kate’s Recipe Box
- Caramel Walnut French Toast Bake by Hezzi-D’s Books and Cooks
- Chick’s Nests (aka Haystacks) by Books n’ Cooks
- Chocolate Coconut Toasted Granola by Cooking With Carlee
- Classic Banana Pudding Parfaits by Strawberry Blondie Kitchen
- Cottage Cheese Jello Salad by House of Nash Eats
- Fresh Key Lime Pie by Culinary Adventures with Camilla
- Monster Cookie Cake by Cheese Curd In Paradise
- Orange Vanilla Creme Baked Donuts by Kelly Lynn’s Sweets and Treats
- Orange Creme Smoothie by A Day in the Life on the Farm
- Orange Ricotta Cake by The Tip Garden
- PEEPS Easter Bunny Vanilla cake by Cookaholic Wife
- Spring Snack Mix by Sweet Beginnings
- Vegan Oatmeal Cookie Sweet Rolls with Oatmilk Yogurt Frosting by The Baking Fairy
- Whipped Yogurt Fruit Tart by The Crumby Kitchen
- White Chocolate Popcorn with Sprinkles by Creative Southern Home
- Yogurt Parfait with Barlean’s Orange Creme by Our Good Life
Here’s a peek at the cake batter in the pan, waiting to become sumptous!
And after baking with the golden top, waiting to be put to bed with yummy coconut frosting.
And of course, all dressed up and ready to go. Everyone made quick work of this cake here!
Would you like a slice? Serve with ice cream if you like!
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Lime Coconut Bundt Cake
Coconut Syrup Cake
Bunny Butt Carrot Cupcakes
Coconut Bundt Cake
Mimosa Bundt Cake
Easy Coconut Sheet Cake
Ingredients
- 1 cup unsalted butter at room temperature
- 1-1/2 cups Dixie Crystals granulated sugar
- 4 large eggs separated
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract
- 1/2 teaspoon almond extract
- 10 ounces unsweetened coconut milk
- 3 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Frosting Ingredients:
- 1 cup unsalted butter at room temperature
- 6 cups sifted Dixie Crystals powdered sugar
- 7 tablespoons unsweetened coconut milk
- 1 teaspoon coconut extract
- 1 teaspoon clear vanilla extract
- 7 ounces sweetened flaked coconut
Instructions
- Preheat oven to 350 F.
- Spray a 13x9-inch baking dish with Baker's Release spray (or grease and flour).
- In the mixing bowl of an electric mixer fitted with a paddle attachment, cream butter and granulated sugar until smooth.
- Add 4 egg yolks plus the extracts and 10 ounces of coconut milk and mix briefly.
- In a separate bowl, stir together cake flour, baking powder, baking soda and salt.
- With mixer running, add flour mixture gradually.
- In a separate mixing bowl on the electric mixer fitted with a wire whip, beat egg whites at high speed until stiff.
- Fold egg whites gently into cake batter.
- Using spatula place cake batter into prepared cake pan.
- Bake the cake in the preheated oven for 40-45 minutes or until a toothpick can be inserted and removed without wet batter (moist crumbs are fine).
- Allow cake to cool completely in the pan.
To prepare frosting, whisk together softened butter, extracts and powdered sugar with about 7 tablespoons of coconut milk (should be the rest of the can) until smooth.
- Toast coconut until lightly golden - do not burn.
- Spread icing on completely cooled cake and top with toasted coconut.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.