Coconut Sheet Cake

Introduction

The image you’ve shared shows a beautiful and fluffy coconut sheet cake, generously topped with shredded coconut.

This type of cake is a delightful combination of moist, tender cake layers and a light, airy frosting, all complemented by the sweet, tropical flavor of coconut.

Coconut cakes are a timeless classic that brings a touch of the tropics to your dessert table, making them perfect for celebrations, family gatherings, or just as a special treat.

The combination of creamy frosting and the texture of shredded coconut creates a dessert that is both rich and refreshing.

Coconut Sheet Cake

Ingredients:

For the Cake:

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1 cup coconut milk (or regular milk)

1 cup sweetened shredded coconut

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup coconut milk (or regular milk)

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

2 cups sweetened shredded coconut for topping

Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat together the softened butter, oil, and sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.

Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.

Fold in the shredded coconut until evenly distributed.

Pour the batter into the prepared pan and spread it evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan.

Prepare the Frosting:

In a large bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

Add the coconut milk, vanilla extract, and coconut extract, and continue to beat until the frosting is light and fluffy.

Spread the frosting evenly over the cooled cake.

Add the Coconut Topping:

Sprinkle the shredded coconut generously over the top of the frosted cake, pressing lightly to help it adhere.

Serve:

Cut the cake into squares and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator.

Conclusion

This Coconut Sheet Cake is a delightful dessert that brings together the rich flavors of coconut and the airy lightness of a perfectly baked cake.

The fluffy frosting, paired with the sweet and slightly crunchy shredded coconut topping, makes each bite a tropical experience.

It’s a perfect treat for any occasion, whether you’re looking to impress guests or simply indulge in a sweet escape.

With its moist texture and flavorful combination, this coconut cake is sure to become a favorite in your dessert repertoire. Enjoy the taste of the tropics in every bite!

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