Bake up a coconut lover’s dream with this recipe for a lighter-than-air cake topped by a rich coconut buttercream frosting!
I never liked coconut when I was a kid. I rejected any candy, cake, or cookies that included it—which is saying a lot because I had a wicked sweet tooth! Then, sometime in my 40s, my tastes changed. All of a sudden, I loved coconut everything! I even switched from soy milk to coconut milk on my cereal.
This coconut sheet cake recipe is a coconut lover’s dream! Its texture is airy and delicate with deep layers of coconutty flavor. Each coconut ingredient plays a different role in those layers. The extract delivers an enticing aroma with an immediate coconut “hit.” The coconut milk adds moisture and background flavor, while shredded coconut brings in delightful texture and visual cues to prepare your taste buds for the coming tidal wave of deliciousness.
I know this recipe is a bit more involved than your average yellow cake—but none of the steps are very difficult, and I promise all of them are worth it! The trickiest part is separating the eggs, but it’s arguably the most important task. Beating the egg whites separately and folding them in adds lightness and lift that helps the rich, coconut-milk-based batter bake up fluffier instead of dense.
Your efforts will totally pay off when your friends and family rave about this incredibly light and tasty dessert!
The right coconut milk for this recipe
Using the right coconut milk is one of the biggest factors in how this cake turns out. For both the batter and the buttercream, full-fat canned coconut milk gives you the best flavor and texture because it’s rich in fat and has a naturally creamy consistency. Lite canned coconut milk or cartoned coconut beverages are more diluted, so they bring less coconut flavor and less fat to tenderize the crumb and enrich the frosting.
Making the wrong choice can cause several issues. The cake will bake up a bit drier or more bread-like, the coconut flavor will be muted, and the frosting may turn out looser or slightly grainy instead of smooth and fluffy.
To fix cake batter that’s too loose from using the wrong style of coconut milk, sift in a tablespoon or two more of cake flour. If the frosting is runny, thicken it with a bit more powdered sugar—or chill it in the fridge briefly, then beat again.
How do I store leftovers?
Store leftover coconut sheet cake in an airtight container. It’ll keep at room temp for up to 2 days, or in the fridge for up to 4-5 days. You can also freeze this cake for up to 3 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. Bring to room temp (about 15-30 minutes) before serving.
Serving suggestions
Serve your coconut sheet cake alongside scoops of Vanilla Ice Cream for an à la mode treat that lets the coconut flavors shine. Or pair it with Strawberry-Basil Ice Cream for a fresher and more complex experience. For extra coconutty indulgence, pipe edges and rosette decorations of Coconut Cream onto the coconut buttercream frosting before sprinkling on the toasted coconut.
Coconut Sheet Cake
Ingredients
For The Coconut Sheet Cake:
- 3 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs separated, at room temperature
- 1 cup unsalted butter at room temperature
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1/4 cups full-fat canned coconut milk well shaken
For The Coconut Buttercream Frosting:
- 3/4 cup unsalted butter at room temperature
- 4 tablespoons full-fat canned coconut milk well shaken, plus more as needed
- 1 teaspoon coconut extract
- 7 cups powdered sugar
- 1 cup shredded coconut toasted, optional
Instructions
- Preheat the oven to 350°F. Lightly grease and flour a 9×13-inch baking dish.
Make The Coconut Cake:
- In a medium mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Sift a second time, then set aside.
- In a clean bowl, using a hand mixer or stand mixer with the whisk attachment, beat the egg whites on medium-high speed until stiff, glossy peaks form. Set aside.
- In a large mixing bowl, beat the butter and sugar together on medium-high speed until light and fluffy, 3-4 minutes, scraping down the bowl as needed.
- Add the egg yolks one at a time, beating well after each addition.
- Mix in the vanilla and coconut extracts until smooth.
- With the mixer on low, add about 1 cup of the flour mixture and mix just until combined. Add about 1/2 cup of the coconut milk and mix just until incorporated.
- Continue alternating additions of the flour mixture and coconut milk, mixing on low and scraping the bowl as needed, until everything is just combined. Do not overmix.
- Using a large spatula, gently fold the beaten egg whites into the batter in 2-3 additions, turning the batter over itself until no streaks of egg white remain.
- Spread the batter evenly in the prepared baking dish. Bake for 25-30 minutes, or until the top is golden brown, the center springs back when gently touched, and a toothpick inserted in the center comes out clean.
- Remove from oven and transfer to a wire rack to cool completely in the pan, about 60-90 minutes.
Make The Coconut Buttercream Frosting:
- In a large mixing bowl or the bowl of a stand mixer, beat the butter on medium speed until smooth and creamy, about 1 minute.
- Add 4 tablespoons coconut milk and the coconut extract and beat until combined.
- Gradually add the powdered sugar, about 1 cup at a time, beating on low until incorporated, then on medium until smooth after each addition. If the frosting is too thick, add more coconut milk 1 teaspoon at a time until it reaches a smooth, spreadable consistency. Beat 1-2 minutes until light and fluffy.
Frost And Serve The Cake:
- Once the cake has cooled completely, spread the coconut buttercream evenly over the top and sprinkle with toasted coconut if desired.
- Slice and serve immediately or cover the pan tightly.
Any suggestions for high-altitude baking? We live at 7000ft…
Not an easy one. I would reduce baking powder/soda by 25%, cut sugar by 1-2 tbsp, add 2-3 tbsp more coconut milk, and increase oven temp by 15-25°F. Also check for doneness early!