buttercream & frosting/ cakes

Coconut Sheet Cake

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!

Coconut Sheet Cake | All Images © Beyond the Butter, LLC
Coconut Sheet Cake | All Images © Beyond the Butter, LLC
Coconut Sheet Cake with Coconut Buttercream Frosting | All Images © Beyond the Butter, LLC

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.


Domino Sugar® Behind-the-Scenes Tour | All Images © Beyond the Butter, LLC

get an inside look at the
Domino Sugar® sugarcane fields!

Check out this behind-the-scenes tour and
learn how sugarcane is harvested!


Coconut Sheet Cake with Coconut Buttercream Frosting | All Images © Beyond the Butter, LLC
Easy Coconut Sheet Cake | All Images © Beyond the Butter, LLC

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
  • Salt
  • 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 Sheet Cake with Coconut Buttercream Frosting | All Images © Beyond the Butter, LLC

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

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Ateco 1325 2-Pack Icing Spreaders
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Wilton Decorating Open Star Icing Tip #8B
Wilton Decorating Open Star Icing Tip #6B
Wilton Decorating Open Star Icing Tip #4B
GIR Get it Right Mini Stainless Steel Whisk, 8″
Wilton Icing Spatula Set for Baking, 3-Piece – 13 and 9-Inch Angled and 11-Inch Straight Spatulas
Nordic Ware Freshly Baked Square Cake Pan, 9″, Metallic
Wilton Aluminum 8-Inch Round Cake Pan Set, Multipack of 2
USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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Anchor Hocking 10pc Glass Mixing Bowl Set
Joseph Joseph Shake-It Self-Tapping Sieve, Large
Wilton Aluminum Round Cake Pan Set, 6″ x 2″ in, (4-Pack)
Wilton 12-cup Muffin Pan
The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper – Pre-Cut Parchment Paper Baking Sheets
Wilton 2-Piece Bake Even Strip Set
(Set of 100) Non-Stick Round Parchment Paper 6 Inch Diameter, Baking Paper Liners for Round Cake Pans Circle
The Perfect Cake: Your Ultimate Guide to Classic, Modern, and Whimsical Cakes
Black & Decker MX3000W 250-Watt Hand Mixer
Cake Carrier by Sweet Course Official 12″ Large Round Container
J.A. Henckels International Forged Synergy 8-Inch Bread Knife
Cakewalk 6466 Melamine Cake Stand
Wilton Angel Food Tube Cake Pan, 10-Inch
Cooling Rack Stainless Steel Half size – Commercial Grade Steel 11.5″ x 16.5″ | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
Fox Run 4254 Kitchen Timer with Magnet 55-Minute
Baker’s Joy Cake Pan Spray
Nordic Ware 9″ x 13″ Rectangular Cake Pan with Lid, Silver

Coconut Sheet Cake with Coconut Buttercream Frosting | All Images © Beyond the Butter, LLC
Print
Easy Coconut Sheet Cake | All Images © Beyond the Butter, LLC

Coconut Sheet Cake with Coconut Buttercream Frosting

  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: Approx. 18 servings
  • Category: Cakes
  • Method: Baking
  • Cuisine: Dessert

Description

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!


Scale

Ingredients

coconut sheet cake

coconut buttercream frosting

  • 1 1/2 cup (3 sticks) Unsalted Butter, room temperature
  • 6 1/27 cups Domino® Confectioners Sugar, sifted
  • 1 1/2 tsp. Coconut Extract
  • 46 tbsp. Canned Unsweetened Coconut Milk, room temperature (use from same can used for cake batter recipe)

baking tools

  • 9” x 13″ Cake Pan
  • Cake Piping Tips, 4B, 6B, 8B
  • Piping Bags

Instructions

coconut sheet cake

  1. Pre-heat your oven to 350ºF and generously spray a 9″ x 13″ cake pan with a flour-based baking spray. Set aside.
  2. 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.
  3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set dry mixture aside.
  4. 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.
  5. Add in the egg yolks, one at a time, beating well after each one. Then add in the coconut extract and vanilla extract.
  6. 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!
  7. 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.
  8. 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.
  9. 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. 
  10. Allow the cake to cool before adding the frosting.

coconut buttercream frosting

  1. Using your hand-held mixer or stand mixer fitted with the paddle attachment beat the butter on medium-high speed until smooth and creamy.
  2. Reduce the mixer speed to low and slowly add in the sifted confectioners sugar
  3. 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.

Notes

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.

Keywords: coconut sheet cake, sheet cake, sheet cakes, sheet cake recipes, sheet cake recipe, homemade coconut sheet cake, easy coconut sheet cake, coconut buttercream frosting, coconut buttercream

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6 Comments

  • Reply
    Tasia ~ TwoSugarBugs
    August 21, 2019 at 12:43 AM

    I’m all about coconut cake!! This sounds amazing and I love the pretty purple swirls of buttercream!????

    • Reply
      Jennifer
      August 21, 2019 at 8:00 AM

      Thanks, Tasia! I am as well! This one is so fluffy and has just the perfect balance of coconut flavor to it! And, of course, I had to add in some purple swirls!????

  • Reply
    Jo Thrasher • Jo Eats
    August 21, 2019 at 4:03 PM

    Totally obsessed with this COLOR! Also i’ve been dying to try golden sugar. Good to know it’s cup for cup!

    • Reply
      Jennifer
      August 23, 2019 at 1:09 PM

      Gah, sorry I just saw your comment now! Thanks girl! You know I love my purple ☺️ And yes, definitely give the Domino Golden Sugar a try! It’s really good stuff!❤️

  • Reply
    Liz
    August 29, 2019 at 6:52 AM

    I love how simply elegant this cake!! I never get tired of coconut. 🙂

    • Reply
      Jennifer
      August 29, 2019 at 9:42 AM

      Thank you, Liz! And I’m with you on the coconut!????☺️

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