Coconut dessert lovers out there, REJOICE! This Coconut Sheet Cake recipe is just for YOU! Made in a 9″ x 13″ cake pan, this homemade coconut sheet cake is super moist and so VERY fluffy! Not to mention it will make your house smell terrific! To compliment this lighter-than-air coconut cake, I’ve paired it with this smooth and creamy Coconut Buttercream Frosting that is simply wonderful!
This recipe post is sponsored by Domino Sugar. All thoughts and opinions are 100% my own. Thank you for continuing to support the brands that help to make Beyond the Butter possible!
meet Domino® Sugar’s latest product, Golden Sugar!
When Domino® Sugar invited me to try out their new Golden Sugar with a few of my dessert recipes, I knew without a doubt I was definitely game! I’ve been using their products for a long time, so I knew it would be absolutely perfect with this Coconut Sheet Cake recipe!
It’s also great because now I can use this as a white sugar replacement with my other dessert recipes!
what is Golden Sugar?
Golden Sugar, which is made from pure cane sugar, is a cup-for-cup replacement for the traditional granulated white sugar. It requires less steps to process (3 steps versus the standard 7 steps for white sugar), it gives a hint of molasses flavor, and has a nice golden color.
how to make homemade coconut sheet cake from scratch
This easy-to-make Coconut Sheet Cake recipe is essentially made in 3 separate parts — toasting the shredded coconut, making the cake batter, and then beating (then folding in) the egg whites.
coconut sheet cake
Ingredients needed for this easy coconut sheet cake recipe are:
- Shredded Sweetened Coconut, toasted
- Cake Flour
- Baking Powder
- Baking Soda
- Unsalted Butter, room temperature
- Vegetable Oil
- Domino® Golden Sugar (this is a cup-for-cup replacement for granulated white sugar)
- 4 Large Eggs, separated and at room temperature (meaning you’ll use the egg yolks first, then will beat the egg whites separately and fold them in at the end)
- Coconut Extract
- Vanilla Extract
- Canned Unsweetened Coconut Milk, room temperature (usually found in the baking aisle)
- Cream of Tartar
toasting shredded coconut
The first part to making the coconut sheet cake is toasting the shredded coconut. You can do this either in the microwave (see my Chocolate Covered Coconut Buttercream Eggs recipe) or on the stove top.
For the stove top version, heat the shredded coconut in a small- to medium-size frying pan over medium heat. You will want to continually stir this around until it starts to toast and turn a light golden brown color.
Don’t let it go too long though or you can end up with burnt shredded coconut! Bleh!
coconut cake batter
The next part is to make the cake batter which is pretty straightforward and like most cake batter recipes with one exception—the eggs. You will need to separate your large eggs, meaning you’ll have one bowl of yolks that you’ll use first within the cake batter recipe, and then another bowl with the eggs whites to use for the next step.
beating the egg whites
Beating the egg whites is the last part of this sheet cake recipe. You’ll use the egg whites that you separated from the yolks earlier. Add a little cream of tartar to the egg whites and beat them until they become stiff peaks. The cream of tartar is optional, but it’s a trick I picked up that really helps!
I have a 2nd stand mixer bowl that I use for this part along with the whisk attachment. You’ll want to make sure what ever mixing bowl you use, that it’s very clean.
Beating the egg whites usually takes me (or rather, my mixer) anywhere from 5-6 minutes on high speed. You can use a hand-held mixer if you like, but it may take longer.
coconut buttercream frosting
There really isn’t too much to this coconut buttercream frosting because it only contains 4 ingredients: unsalted butter, confectioners sugar (I use Domino® Sugar’s brand), coconut extract, and unsweetened coconut milk (use from the same can you opened earlier for the cake batter).
Some key tips with making this coconut buttercream frosting are:
- Make sure your unsalted butter is at room temperature
- Sift your confectioners sugar. This along with the room temperature butter will ensure a smooth and creamy buttercream!
- I didn’t include any shredded coconut for the frosting because I wanted to do some fun piping on top. If you would like to add some, I would recommend adding and toasting another cup to this recipe.
- If you’re not planning to pipe the coconut buttercream frosting onto the cake, you can use the following amounts: 1 cup (2 sticks) unsalted butter, room temperature; 4 1/2 – 5 cups Domino® confectioners sugar, sifted; 1 teaspoon coconut extract; and 3-4 tablespoons of canned unsweetened coconut milk.
recommend cake baking tools
Coconut dessert lovers out there, REJOICE! This homemade Coconut Sheet Cake recipe is just for YOU! Made in a 9″ x 13″ cake pan, this homemade coconut sheet cake is super moist and so very fluffy! Not to mention it will make your house smell terrific! To compliment this lighter-than-air coconut cake, I’ve paired it with a smooth and creamy Coconut Buttercream Frosting! Enjoy!
coconut sheet cake
- 1 cup Shredded Sweetened Coconut, toasted
- 3 cups Cake Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup (1 stick + 1/2 stick, 12 oz.) Unsalted Butter, room temperature
- 1/4 cup Vegetable Oil)
- 1 1/4 cups Domino® Golden Sugar
- 4 Large Egg Yolks, room temperature
- 1 teaspoon Coconut Extract
- 1 teaspoon Vanilla Extract
- 1 1/4 cup from a 13.5 ounce Canned Unsweetened Coconut Milk, room temperature
- 4 Large Egg Whites, room temperature
- 1/8 teaspoon Cream of Tartar
coconut buttercream frosting
- 1 1/2 cup (3 sticks) Unsalted Butter, room temperature
- 6 1/2 – 7 cups Domino® Confectioners Sugar, sifted
- 1 1/2 teaspoon Coconut Extract
- 4–6 tablespoons Canned Unsweetened Coconut Milk, room temperature (use from same can used for cake batter recipe)
coconut sheet cake
- Pre-heat your oven to 350ºF and generously spray a 9″ x 13″ cake pan with a flour-based baking spray. Set aside.
- Using a small- to medium-size frying pan, toast the sweetened coconut flakes over medium heat, continuously stirring until they start to toast and turn a light golden brown color. Monitor this step carefully because if left on too long you can burn the coconut. Set aside and allow to cool.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set dry mixture aside.
- Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, Domino® Golden Sugar, and vegetable oil on medium speed until well blended.
- Add in the egg yolks, one at a time, beating well after each one. Then add in the coconut extract and vanilla extract.
- Carefully add in the dry mixture, about a 1/2 cup at a time, alternating with the unsweetened coconut milk. Mix together until just combined. You can either transfer the cake batter to a large mixing bowl or if you have a 2nd stand mixing bowl, you can use this instead. I have a 2nd stand mixing bowl for steps just like this and it really comes in handy!
- Using your stand mixer and 2nd mixing bowl, fitted with the whisk attachment, beat the egg whites and cream of tartar at high speed until stiff peaks form. Fold in the egg whites into the coconut cake batter, then fold in the toasted coconut.
- Pour the cake batter into the prepared 9″ x 13″ cake pan and bake for 35-40 minutes at 350ºF or until an inserted toothpick in the center of the sheet cake comes out clean.
- Remove and allow to cool on a wire cooling rack. If you wish to frost the sides of the cake you can, after 10-15 minutes of removing the cake from the oven, very carefully invert it onto a wire cooling rack.
- Allow the cake to cool before adding the frosting.
coconut buttercream frosting
- Using your hand-held mixer or stand mixer fitted with the paddle attachment beat the butter on medium-high speed until smooth and creamy.
- Reduce the mixer speed to low and slowly add in the sifted confectioners sugar.
- Switch the mixer speed to medium speed and add in the coconut extract and the unsweetened coconut milk. BAKING TIP: If you’re buttercream frosting appears to be too thick, you can add another tablespoon of unsweetened coconut milk. Likewise, if your buttercream appears to be too thin, you can add in some more sifted confectioners sugar, about 1 tablespoon at a time.
If you’re not planning to pipe the coconut buttercream frosting onto the cake, you can use the following amounts: 1 cup (2 sticks) unsalted butter, room temperature; 4 1/2 – 5 cups Domino® confectioners sugar, sifted; 1 teaspoon coconut extract; and 3-4 tablespoons of canned unsweetened coconut milk.
If you’re not planning to pipe with this frosting, you can add about 1 cup of toasted coconut to the frosting. Make sure to adjust the amount of this ingredient in the beginning when toasting the coconut for the cake batter.
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