Coconut Sheet Cake

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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.

Piece of Coconut Sheet Cake on a blue plate

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.Overhead shot of Coconut Sheet Cake in a baking sheet with forks on a blue plate 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.

Coconut Sheet Cake on a blue plate with a forkRecipe 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 Sheet Cake on a blue plate with a fork
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Review Recipe

Coconut Sheet Cake

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 18 servings
Author Kathleen
Course Dessert
Cuisine American
This Coconut Sheet Cake is easy to make and is loaded with delicious coconut flavor! It's a tender cake with a delicious coconutty topping. Perfect as a potluck dish, it's extra moist with a simple and delicious frosting.


  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 cups sweetened flaked coconut
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 1/4 cup milk
  • 4 1/2 cups confectioner's sugar
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla
  • 1 1/2 cups sweetened flaked coconut

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  • 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 1/2 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.

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
Keyword coconut sheet cake, sheet cake, white cake
Coconut Sheet Cake with a title

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About the author


Kathleen is a recipe developer, passionate home cook and the author of the blog Gonna Want Seconds. She has been married to her best friend for 32 years and has two great kids, two Bernese Mountain Dogs, a Quarter Horse and a little green parrot. She is obsessed with cookbooks, cowboy boots, red wine and vintage costume jewelry. Kathleen’s recipes are all tried and true, tested and tweaked and, most importantly, family and friend approved!

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