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 minutesminutes
Cook Time 22 minutesminutes
Total Time 37 minutesminutes
Servings 12-18 Servings
Calories 731kcal
Author Kathleen
Ingredients
Cake:
1cup(2 sticks) butter
1cupwater
2cupsall-purpose flour
2cupsgranulated sugar
1cupssweetened shredded coconut
2large eggs
1/2cupsour cream
1teaspooncoconut extract
1teaspoonvanilla extract
1/2teaspoonsalt
1teaspoonbaking soda
Icing:
1/2cupbutter
1/4cupmilk
4 1/2cupsconfectioner's sugar
1teaspooncoconut extract
1/2teaspoonvanilla extract
Topping:
2cupssweetened shredded coconut
Instructions
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.