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.
Coconut cream frosting makes this one disappear fast. It’s part of the whole old-fashioned cake collection.
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
Video
Ingredients
For the cake:
- 2 ¾ cups all-purpose flour 330 g
- 1 tablespoon baking powder 12 g
- ½ teaspoon kosher salt 3 g
- ¾ cup unsalted butter softened, 170 g
- 2 cups granulated sugar 400 g
- 5 large eggs room temperature, 250 g
- 1 tablespoon coconut extract 15 g
- 2 teaspoons pure vanilla extract 10 g
- 1 cup canned full-fat coconut milk room temperature, 240 g
- 1 cup sweetened shredded coconut 85 g
For the coconut frosting:
- ½ cup unsalted butter softened, 113 g
- 4 ounces cream cheese softened, 113 g
- 4 cups powdered sugar 480 g
- 1 teaspoon coconut extract 5 g
- ¼ cup canned coconut milk room temperature, 60 g
- ½ cup sweetened shredded coconut garnish, 43 g
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.
Anne says
Hello!
I am baking this cake today for a party that is out of town tomorrow afternoon. How should I store the cake until then? Do I need to refrigerate or can I leave it out on the counter? I will be icing the cake today as well.
Jessica says
Hi! You can absolutely bake and frost it today – it’s actually even better the next day! Since this cake has cream cheese frosting, keep it covered in the refrigerator overnight. Just let the cake cool completely before adding the frosting. 😊
For the trip tomorrow, transport it in a cooler with ice packs to keep it refrigerator-cold, then refrigerate it when you arrive. You can take it out about 30 minutes before serving so it softens a little. Keep its total time without chilling to no more than 2 hours—or 1 hour if it’s above 90°F. I hope everyone enjoys it!
Leia says
This recipe was wonderful! I was looking for this size, instead of a layer cake. Thank you for a great homemade recipe!
Jessica says
Awww yay! I’m so glad that you liked this coconut cake too! I agree… I love a good 9×13 cake. 🙂 Thank you!
Sarah Makki says
Hey Jessica!
Can you please write the coconut cake recipe in grams?
Thanks a million
Jessica says
Hi Sarah! I’ve added converted measurements to the right of each ingredient for you! (Keep in mind, I used a conversion calculator for these and have not made this recipe using grams in case it turns out a little differently than what I’ve tested.) I hope that helps!
Audra says
I made this cake for my sister’s birthday and she loved it. She wants me to make it again for her daughter’s birthday but she wants cupcakes. Is there anything I would have to adjust to make them into cupcake form?
Jessica says
Hi Audra! I haven’t tried this yet but based on some research, here’s what I found:
Bake time: Reduce to about 18–22 minutes at 325°F. Start checking around 18 minutes, when a toothpick comes out clean, they’re done.
Fill level: Fill cupcake liners about 2/3 full so they don’t overflow.
Yield: You’ll get roughly 24–30 cupcakes from this recipe.
Frosting: The frosting works perfectly as-is. If you want a prettier swirl for cupcakes, you can add a little extra powdered sugar to thicken it slightly for piping.
Cooling: Let cupcakes cool completely before frosting so it doesn’t melt.
Optional tip (but worth it):
If you want them extra moist and “bakery-style,” you can lightly brush or spoon a tiny bit of coconut milk over the tops after baking. It really boosts the coconut flavor and keeps them soft.
I hope that helps!
Stacy says
Could you half this recipe and bake it in a loaf pan? I’m the only one in my family who likes coconut and I really want to try this, but don’t want a huge cake.
Jessica says
Hi Stacy! I completely understand that. You know, I haven’t tried it but I don’t see why not. You’ll probably need to lower the temperature of the oven and bake it longer since the cake will be thicker in a loaf pan. I hope that helps!
Fay says
I can’t wait to make this.
Jessica says
Oh good! Thank you so much, Fay!
Evelyn Noah says
Absolutely delicious and moist cake. A real winner.
Jessica says
Oh I’m so glad that you liked it, thank you so much!
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!