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
Servings 12 -18 Servings
Calories 731kcal
Ingredients
Cake:
- 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
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
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.
Nutrition
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