Coconut Sheet Cake garnished with mint leaves on a blue plate with fork.

Coconut Sheet Cake

This delicious Coconut Sheet Cake is stuffed to the seams with incredible coconut flavor. It’s the perfect ending to every summer BBQ!
Course Dessert
Cuisine American
Keyword Coconut Sheet Cake, Coconut Sheet Cake Recipe, How Do I Make Coconut Sheet Cake, How To Make Coconut Sheet Cake
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 -18 Servings
Calories 731kcal
Author Kathleen



  • 1 Cup 2 Sticks Butter
  • 1 Cup Water
  • 2 Cups All-Purpose Flour
  • 2 Cups Granulated Sugar
  • 1 Cups Sweetened Shredded Coconut
  • 2 Large Eggs
  • 1/2 Cup Sour Cream
  • 1 Teaspoon Coconut Extract
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Soda


  • 1/2 Cup Butter
  • 1/4 Cup Milk
  • 4 1/2 Cups Confectioner's Sugar
  • 1 Teaspoon Coconut Extract
  • 1/2 Teaspoon Vanilla Extract


  • 2 Cups Sweetened Shredded Coconut


  • Preheat oven to 375 Degrees. Spray a 15X10X1 inch baking pan with nonstick cooking spray.
  • Bring butter and water to a boil in a large saucepan. Remove from heat and mix in flour, sugar, flaked coconut, eggs, sour cream, coconut extract, vanilla, salt, and baking soda. Stir until mixture is evenly combined.
  • Pour batter into prepared baking pan and bake 18-22 minutes (until the top is nicely golden and a toothpick comes out clean).
  • Meanwhile, in a medium saucepan, add milk and ½ cup of butter and bring to a boil. Remove from heat and stir in confectioners sugar, coconut extract, and vanilla until smooth. Pour icing over warm cake then immediately sprinkle with flaked coconut. Cool completely before serving.


Serving: 1/12 of the recipe | Calories: 731kcal | Carbohydrates: 105g | Protein: 4g | Fat: 33g | Saturated Fat: 23g | Cholesterol: 93mg | Sodium: 472mg | Potassium: 132mg | Fiber: 1g | Sugar: 87g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1.6mg