Coconut Sheet Cake Recipe 

This old-fashioned Coconut Sheet Cake is easy to make and has a delicate coconut flavour in the cake and frosting. Add toasted coconut for a simple finish. 


FOR THE CAKE: – 3 & 1/4 cups (390g) all-purpose flour – 1/ & 1/4 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 cup (226g) unsalted butter, softened – 2 cups (400g) granulated sugar – 4 large egg – 1 teaspoon vanilla extract – 1 & 1/4 cups (296ml) coconut milk (canned) FOR THE TOPPING: – 1 & 1/4 cups (296ml) heavy cream, cold – 6 tablespoons (90ml) coconut milk, cold – 3 to 4 tablespoons confectioners' sugar – about 1 & 1/2 cups sweetened shredded coconut, toasted if you like

MAKE THE CAKE: Heat the oven to 350°F. Parchment a 9" x 13" x 2" baking pan. Grease the paper and pan edges lightly. Grease the pan instead of lining it. 

Step 1


Mix flour, baking powder, soda, and salt. Set aside. Beat butter and sugar until fluffy with a medium-speed electric mixer. After adding each egg, mix well. Mix in vanilla. 

Step 2

Lower the mixer speed. Three flour portions and two coconut milk portions are added. Just combine. 

Step 3

Place batter in pan and spread evenly. Tap the pan on the countertop several times to remove large air pockets. 

Step 4

Bake the cake for 35–40 minutes until golden brown and a pick inserted into the centre comes out clean. Cool the pan on a wire rack. 

Step 5

To make whipped cream: Combine heavy cream and coconut milk in a large, chilled bowl. Whip cream with an electric mixer and whisk. Start slow and increase speed over a minute. 

Step 6

When the cream thickens, sprinkle sugar on top as desired. Keep whisking until stiff peaks form. 

Step 7

Top the cooled cake with whipped cream. Sprinkle coconut on top and gently press down to stick to whipped cream. 

Step 8

Strawberry Crunch Cake Recipe 

See Also

See Also