This Coconut Sheet Cake is everything you want in a tropical dessert-moist, rich, loaded with coconut flavor, and topped with the creamiest coconut cream cheese frosting. It's the perfect make-ahead dessert for potlucks, birthdays, holidays, or when you’re just craving something sweet and simple.
With a soft and tender crumb, thanks to coconut milk and shredded coconut baked right in, this sheet cake is a coconut lover's dream. Plus, it comes together easily without any fancy techniques or hard-to-find ingredients.
Why You'll Love This Recipe
- Made from scratch - but super easy!
- Bold coconut flavor in every bite
- Perfect for parties - makes 12 to 16 slices
- Moist and fluffy texture thanks to the coconut milk and five eggs
- Make-ahead friendly - gets even better the next day!
Ingredients for Coconut Sheet Cake
Here's what you'll need to whip up this delicious sheet cake:
For the cake:
- All-purpose flour
- Baking powder
- Kosher salt
- Unsalted butter
- Granulated sugar
- Eggs (room temp)
- Coconut extract + vanilla extract
- Full-fat canned coconut milk
- Sweetened shredded coconut
For the coconut cream cheese frosting:
- Unsalted butter
- Cream cheese
- Powdered sugar
- Coconut extract
- Coconut milk
- Sweetened shredded coconut (for garnish)
Pro Tip: Shake the can of coconut milk well before using! It can separate while sitting in the pantry.
How to Make Coconut Sheet Cake
Follow these step-by-step instructions to get the perfect sheet cake every time:
- Prep the oven and pan: Preheat your oven to 325°F. Spray a 9×13-inch pan with nonstick spray or line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter & sugar: In a large bowl, beat the butter and sugar until light and fluffy (2-4 minutes).
- Add eggs & flavorings: Beat in eggs one at a time, then add coconut and vanilla extracts.
- Combine wet & dry: Alternate adding the dry ingredients and coconut milk to the batter, starting and ending with the dry ingredients. Mix just until combined.
- Fold in the shredded coconut and pour the batter into your prepared pan. Smooth the top.
- Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool completely-about 1 hour.
- Make the frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar, then mix in coconut extract and coconut milk until spreadable.
- Frost the cake and sprinkle with shredded coconut.
- Slice and serve!
Party Tip: Chill the frosted cake for 30 minutes before slicing for cleaner cuts.
FAQs About Coconut Sheet Cake
What makes this cake so moist?
The combination of coconut milk, butter, and eggs gives it a soft, rich texture that stays moist for days.
Can I make it ahead of time?
Absolutely! Bake the cake a day ahead and wrap it tightly once cooled. Frost just before serving-or make the frosting ahead too and refrigerate it until ready to use.
How should I store it?
Store the frosted cake covered in the fridge for up to 5 days. The coconut flavor intensifies over time, making leftovers (if you have any!) even more delicious.
What You'll Need
- Mixing bowls
- Whisk + rubber spatula
- Hand or stand mixer
- 9×13-inch baking pan
- Parchment paper or nonstick spray
- Offset spatula (optional but helpful for frosting)
- Cooling rack
More Coconut Recipes You'll Love
Let's Bake!
Whether you're serving this coconut sheet cake at Easter, a summer BBQ, or just a weekend sweet treat, it's guaranteed to be a hit. That creamy coconut frosting? Total showstopper. So grab a slice, kick back, and enjoy a little tropical escape-right from your kitchen.
Have you tried this recipe? Leave a star rating and let me know what you thought!
Recipe
Coconut Sheet Cake
Ingredients
For the cake:
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 2 cups granulated sugar
- 5 large eggs room temperature
- 1 tablespoon coconut extract
- 2 teaspoons pure vanilla extract
- 1 cup canned full-fat coconut milk room temperature
- 1 cup sweetened shredded coconut
For the coconut frosting:
- ½ cup unsalted butter softened
- 4 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- ¼ cup canned coconut milk room temperature
- ½ cup sweetened shredded coconut garnish
Instructions
- Preheat your oven to 325°F. Line a 9×13-inch baking pan with parchment paper or spray with nonstick cooking spray. Set aside.
- In a medium mixing bowl, whisk together 2 ¾ cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of kosher salt. Set aside.
- In a large mixing bowl, cream together ¾ cup of softened unsalted butter and 2 cups of granulated sugar using a hand or stand mixer until light and fluffy. This should take about 2-4 minutes.
- Beat in 5 large eggs, one at a time, then mix in 1 tablespoon coconut extract and 2 teaspoons pure vanilla extract.
- Alternate adding the dry ingredients and 1 cup of coconut milk to the batter, beginning and ending with the dry ingredients. Mix just until combined. Fold in 1 cup of shredded coconut by hand.
- Pour the cake batter into your prepared baking pan and smooth out the top. Bake for 40 to 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Let the cake cool completely (about 1 hour).
- To make the frosting, beat ½ cup unsalted butter and 4 ounces cream cheese together until smooth and creamy. Add 4 cups of powdered sugar, one cup at a time, then stir in 1 teaspoon coconut extract and ¼ cup coconut milk and continue to mix until the coconut frosting is smooth and spreadable.
- Spread the frosting over the cooled cake, then sprinkle the top of the cake with ½ cup shredded coconut.
- Slice and serve! ENJOY!
Notes
- Pro Tip: Coconut milk will separate in the can, so it's important to give it a good shake before opening to make sure it's smooth and well-blended.
- Don't skip the coconut extract-it’s what really punches up that delicious coconut flavor.
- If your frosting is too thick, mix in 1 teaspoon of coconut milk at a time until it is thin enough to spread. If it’s too thin, mix in 1 tablespoon of powdered sugar at a time until it thickens to your desired consistency.
- If you’re serving this for a party, chill the frosted cake for 30 minutes before slicing. This will ensure it makes cleaner cuts.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Susan Allen says
Can I freez the coconut cake?
Jessica says
Hi Susan! I freeze cakes like this often. I like freezing them if I have to, so they don’t go to waste. But after frosting them, they don’t have the same texture… but it’s still good. I hope that helps!