Coconut Sheet Cake

Whip together a delicious, decadently moist dessert with this easy-to-make coconut sheet cake! Coconut in the batter, icing, & topping brings lots of flavor

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

Cook Time 22

Total Time 37

Servings -18 servings

Calories 731kcal

Author Kathleen

Ingredients

Cake:

1 cup (2 sticks) butter
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
1 cup 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

Icing:

1/2 cup butter
1/4 cup milk
4 1/2 cups confectioner's sugar
1 teaspoon coconut extract
1/2 teaspoon vanilla extract

Topping:

2 cups sweetened shredded coconut

US Customary - Metric

Instructions

Preheat oven to 375ºF (190ºC). Spray a 15X10X1-inch baking pan with nonstick cooking spray.
Bring butter (1 cup) and water to a boil in a large saucepan. Remove from heat and mix in flour (2 cups), sugar (2 cups), flaked coconut (1 cup), eggs (2), sour cream (1/2 cup), coconut extract (1 teaspoon), vanilla (1 teaspoon), salt (1/2 teaspoon), and baking soda (1 teaspoon). Stir until the 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 (1/4 cup) and ½ cup of butter and bring to a boil. Remove from heat and stir in confectioner's sugar (4 1/2 cups), coconut extract (1 teaspoon), and vanilla (1/2 teaspoon) until smooth. Pour icing over warm cake then immediately sprinkle with flaked coconut (2 cups). Cool completely before serving.

Nutrition