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A slice of Coconut Sheet Cake on a plate

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 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