Moist Coconut Sheet Cake with Creamy Frosting
This Coconut Sheet Cake offers rich coconut flavor with a delightfully creamy frosting and a sprinkle of toasted coconut – a treat for every occasion!
Ingredients
- 1.5 cups unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 2.25 cups all-purpose flour
- 0.75 cup coconut milk unsweetened, well-shaken
- 1.75 cups sweetened coconut flakes
- 1 cup cream cheese room temperature
- 5.5 cups confectioners' sugar
- 0.5 teaspoon salt
- 0.5 teaspoon coconut extract
- 5-6 tablespoons coconut milk for frosting
- 1 cup sweetened flaked coconut
- 0.75 cup sweetened flaked coconut toasted
Instructions
- Set your oven to 350F. Prepare a 9x13-inch baking dish with parchment and grease it liberally.
- Cream the butter with sugar using an electric mixer until the mixture appears fluffy and pale, about 4 to 5 minutes. Add the eggs one by one, ensuring they combine well. Mix in the vanilla and coconut extracts.
- In a separate bowl, combine baking powder, salt, and flour. Gradually add this to the batter, alternating with the coconut milk. Gently fold in coconut flakes.
- Pour the batter into your prepared dish and bake for 30 to 35 minutes. When done, a toothpick inserted should come out clean. Cool completely on a wire rack.
- For the frosting, beat the butter and cream cheese until creamy. Slowly add in the confectioners' sugar. Mix in salt, coconut extract, and coconut milk for desired consistency. Spread generously over the cooled cake and top with toasted coconut.
Notes
This cake boasts rich coconut flavors and a luscious creamy frosting, topped with a sprinkling of fragrant toasted coconut. Perfect for any celebration!