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Classic Coconut Sheet Cake

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Indulge in the tropical flavors of this Classic Coconut Sheet Cake—a moist, fluffy dessert crowned with creamy coconut frosting and topped with sweetened shredded coconut. Whether it’s for a gathering, a potluck, or a family treat, this cake is simple to make and guaranteed to impress. Let’s dive into the detailed process of making this delicious, crowd-pleasing dessert.

Ingredients (Serves 12-15)

For the Cake

  • 2¼ cups all-purpose flour – Provides the cake’s structure.
  • 2 teaspoons baking powder – Helps the cake rise.
  • ½ teaspoon baking soda – Adds additional leavening.
  • ½ teaspoon salt – Enhances the overall flavor.
  • ½ cup unsalted butter (1 stick), softened – Adds richness and moisture.
  • ½ cup vegetable oil – Ensures a soft and tender crumb.
  • 1½ cups granulated sugar – Sweetens the cake.
  • 4 large eggs – Adds structure and moisture.
  • 1 teaspoon pure vanilla extract – For classic flavor depth.
  • 1 teaspoon coconut extract (optional, for extra coconut flavor).
  • 1 cup canned coconut milk (full fat, shaken well) – For rich coconut taste and moisture.
  • ½ cup shredded sweetened coconut (optional, for added texture).

For the Coconut Frosting

  • 8 ounces cream cheese, softened – For a creamy, tangy frosting.
  • ½ cup unsalted butter (1 stick), softened – Adds richness to the frosting.
  • 4 cups powdered sugar – Sweetens and creates the smooth texture.
  • 1 teaspoon pure vanilla extract – Enhances the frosting’s flavor.
  • 1 teaspoon coconut extract – Infuses the frosting with a coconut taste.
  • 2 tablespoons canned coconut milk (or regular milk, for consistency).

For the Topping

  • 2 cups sweetened shredded coconut – To add texture and tropical flavor.

Directions

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9×13 inch baking dish to prevent sticking. Alternatively, line it with parchment paper for easier cake removal.

Step 2: Prepare the Cake Batter

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat the butter, vegetable oil, and sugar using a hand or stand mixer. Beat until the mixture is light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated, resulting in a stable batter.
  4. Stir in the vanilla extract and coconut extract (if using) for enhanced flavor.
  5. Reduce the mixer to low speed. Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. This process should be:
  • Add ⅓ of the dry ingredients, mix gently.
  • Pour in ½ of the coconut milk, mix again.
  • Repeat until all ingredients are incorporated.
  • Be careful not to overmix; stop when the batter is just combined.
  1. If using, fold in the shredded sweetened coconut for added texture.
  2. Pour the batter into the prepared pan and smooth the top with a spatula.

Step 3: Bake the Cake

  1. Place the cake in the preheated oven and bake for 30-35 minutes.
  2. Check doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
  3. Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.

Step 4: Prepare the Coconut Frosting

  1. In a large mixing bowl, beat the softened cream cheese and butter together until creamy and smooth, about 2 minutes.
  2. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
  3. Stir in the vanilla extract, coconut extract, and coconut milk.
  4. Increase the speed to high and beat for 1-2 minutes until the frosting becomes light and fluffy.
  5. Adjust consistency by adding more milk if it’s too thick, or more powdered sugar if it’s too thin.
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Step 5: Frost the Cake

  1. Once the cake has cooled completely, spread the coconut frosting evenly over the surface using a spatula or butter knife.
  2. Sprinkle the sweetened shredded coconut generously over the frosting, ensuring the entire surface is covered for an attractive and flavorful topping.

Step 6: Slice and Serve

  1. Slice the cake into squares or rectangles, based on your serving preference.
  2. Serve immediately for a fresh taste or refrigerate for 30 minutes to let the frosting set slightly, which makes slicing easier.

Cooking Tips

  • Room Temperature Ingredients: Ensure that butter, eggs, and cream cheese are at room temperature for easier mixing and better consistency.
  • Don’t Overmix: Overmixing the batter can make the cake dense. Mix until just combined.
  • Toasting the Coconut: For added depth, lightly toast the shredded coconut in a dry skillet over low heat until golden.
  • Coconut Milk: Shake the can of coconut milk well to mix the cream and liquid for even consistency.
  • Chill the Cake: Chilling the cake for 30 minutes after frosting can make slicing neater and easier.

Substitutions and Variations

  • Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour.
  • Vegan Option: Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use vegan butter, cream cheese, and plant-based milk.
  • Flavor Boost: Add a pinch of lemon zest to the batter for a fresh citrus twist.
  • Nutty Addition: Add chopped toasted almonds or pecans for a crunchy texture.
  • Chocolate Drizzle: Drizzle melted dark chocolate over the frosted cake for an extra layer of flavor.

FAQs

1. Can I make this cake ahead of time?
Yes, bake the cake one day in advance, store it covered at room temperature, and frost it the next day for the best texture.

2. How do I store leftover cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.

3. Can I freeze this cake?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.

4. What if I don’t have coconut extract?
You can omit it, though the flavor will be milder. Adding an extra tablespoon of coconut milk can enhance the taste slightly.

5. Can I use fresh coconut?
Yes, fresh coconut can be used, but it should be finely shredded and lightly toasted to match the texture of the sweetened shredded coconut.

Nutritional Information (Per serving, approximate values)

  • Calories: 420
  • Fat: 23g
  • Carbohydrates: 49g
  • Protein: 5g
  • Sugar: 35g
  • Sodium: 250mg

Conclusion

This Classic Coconut Sheet Cake is the ultimate tropical dessert, perfect for both casual gatherings and special occasions. The combination of moist, fluffy cake with rich, creamy frosting and a generous layer of shredded coconut offers an unforgettable flavor experience.

The cake is not only easy to make but also stores well, making it ideal for preparing ahead for parties or family get-togethers. The tropical flavors develop beautifully over time, ensuring that each bite is better than the last.

Serve it with a cup of coffee, as a potluck dessert, or simply as a sweet treat for yourself. With its tender crumb, rich coconut flavor, and velvety frosting, this cake is sure to impress every time.

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