This homemade Coconut Sheet Cake recipe is super moist and so very fluffy—not to mention it will make your house smell terrific! To complement this lighter-than-air coconut cake, it's paired it with a smooth and creamy Coconut Buttercream Frosting! Enjoy!
4-6tablespoonCanned Unsweetened Coconut Milk(room temperature (use from same can used for cake batter recipe))
Instructions
coconut sheet cake
Preheat 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.
1 cup Shredded Sweetened Coconut
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set dry mixture aside.
3 cup Cake Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, ½ teaspoon Salt
Using your hand 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.
¾ cup Unsalted Butter, 1 ¼ cup Domino® Golden Sugar, ¼ cup Vegetable Oil)
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 ½ 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!
1 ¼ cup from a 13.5 ounce Canned Unsweetened Coconut Milk
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.
4 Large Egg Whites, ⅛ teaspoon Cream of Tartar
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 mixer or stand mixer fitted with the paddle attachment beat the butter on medium-high speed until smooth and creamy.
1 ½ cups Unsalted Butter
Reduce the mixer speed to low and slowly add in the sifted confectioners sugar.
6 ½ - 7 cup Domino® 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 ½ - 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.