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Easy Coconut Sheet Cake

Sue Lau | Palatable Pastime
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 12

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.
Keyword Coconut Sheet cake