Coconut Sheet Cake

This Coconut Sheet Cake is easy to make and is loaded with delicious coconut flavor! This cake is the perfect potluck dish, it’s extra moist with a simple and delicious frosting.

I’m always on the lookout for a good sheet cake recipe. The simplicity of sheet cakes has always been attractive to me—just mixing the batter, spreading it, baking it, and topping it. What could be easier? And yet, many typical “potluck” sheet cakes just aren’t all that good. They’re either too dry and crumbly or too plain. (Or worse, both.) So, when I find a recipe like this one, I have to share it. This coconut sheet cake recipe is seriously one of my favorite cake recipes out there. It’s sweet, dense, and super moist. (Everything I love in a cake!) But it doesn’t lose that simplicity that makes sheet cakes so darn awesome.

Give it a try. You won’t be able to resist that second slice.

Recipe Notes:

• Use eggs at room temperature for this dish so they don’t cook when added to the saucepan.
• Use full-fat sour cream. While that isn’t a typical ingredient for me, it is the exact right choice for this recipe as it adds a really nice (and necessary) richness to balance out this sweet cake.
• The completed batter will seem pretty runny. Don’t worry, you didn’t make a mistake. It’s supposed to look like that, I promise.
• A full 10 x 15 pan is necessary for baking. You might be tempted to try a 9 x 13 pan instead. Don’t. In a smaller pan, the cake just won’t cook right.
• It is important to cook this cake all the way through. A cake with this moist of a texture won’t stay together—or taste very good—underbaked. Cook the coconut sheet cake until the top has a nice golden color. The old toothpick method will help here as well. Just insert a toothpick into the very center of the cake. If it comes out completely clean, then your cake is cooked through.

More Coconut Love?

• Coconut Layer Cake – one of my favorite coconut cakes!
• Coconut Banana Cream Pie – a triple dose of coconut
• Coconut Pie Bars – rich coconut cream filling!
• Easy Coconut Macaroons – sweet, sticky & oh so good!
• Ultimate Coconut Cream Pie – deliciously fluffy

5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Coconut Cake

Coconut Cake is easy to make and is loaded with delicious coconut flavor! Perfect as a potluck dish, it's extra moist with a simple and delicious frosting.

SaveSaved! Pin Review Print

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 18 servings

Author Kathleen

Ingredients  

1x2x3x

CAKE

• ▢ 1 cup butter
• ▢ 1 cup water
• ▢ 2 cups all-purpose flour
• ▢ 2 cups granulated sugar
• ▢ 1 ½ cups sweetened flaked coconut
• ▢ 2 eggs
• ▢ ½ cup sour cream
• ▢ 1 teaspoon coconut extract
• ▢ 1 teaspoon vanilla
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon baking soda

ICING

• ▢ ½ cup butter
• ▢ ¼ cup milk
• ▢ 4 ½ cups confectioner's sugar
• ▢ 1 teaspoon coconut extract
• ▢ ½ teaspoon vanilla
• ▢ 1 ½ cups sweetened flaked coconut

Instructions 

• Preheat oven to 375 Degrees. Spray a 15X10X1 inch baking pan with nonstick cooking spray.
• Bring butter and water to a boil in a large saucepan. Remove from heat and mix in flour, sugar, flaked coconut, eggs, sour cream, coconut extract, vanilla, salt, and baking soda. Stir until mixture is evenly combined.
• Pour batter into prepared baking pan and bake 18-22 minutes (until the top is nicely golden and a toothpick comes out clean).
• Meanwhile, in a medium saucepan, add milk and ½ cup of butter and bring to a boil. Remove from heat and stir in confectioners sugar, coconut extract, and vanilla until smooth. Pour icing over warm cake then immediately sprinkle with flaked coconut. Cool completely before serving.

5 from 6 votes

Nutrition Information

Calories: 476 | Carbohydrates: 70g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 316mg | Potassium: 89mg | Fiber: 1g | Sugar: 57g | Vitamin A: 545IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest