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Slice of coconut sheet cake on a plate, next to other plate with cake.
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Coconut Sheet Cake

Moist, fluffy, and full of tropical flavor, this easy coconut sheet cake is topped with a rich coconut frosting and sweet shredded coconut. Perfect for parties, holidays, or anytime you’re craving a simple made-from-scratch dessert!
Prep Time20 minutes
Cook Time45 minutes
Cooling Time1 hour
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 729kcal
Author: Jessica Burgess

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 9x13-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.
    Flour, baking powder, salt, and sugar in mixing bowl.
  • 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.
    Butter and sugar in mixing bowl, with eggs.
  • 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.
    Coconut milk and dry ingredients being added in to the mixing bowl.
  • 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).
    Cake batter in 9x13 baking pan.
  • 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.
    Baked coconut cake with coconut frosting spread on top.
  • 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

Serving: 1slice | Calories: 729kcal | Carbohydrates: 102g | Protein: 7g | Fat: 34g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 296mg | Potassium: 172mg | Fiber: 1g | Sugar: 78g | Vitamin A: 817IU | Vitamin C: 0.4mg | Calcium: 95mg | Iron: 3mg
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