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.
INGREDIENT
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
INSTRUCTIONS
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.