Dreamy Coconut Texas Sheet Cake

When you bring Coconut Texas Sheet Cake to family events or potlucks, don’t expect to have leftovers. Each square is topped with sweet coconut icing and a fork-tender bite—it’s both a throwback and a party in dessert form.

I first made this for a church potluck—wasn’t a piece left by the end and now I get requests for it every springtime get-together.

Dreamy Ingredients

• Milk: loosens up that icing and makes spreading easy, whole milk is best here
• Powdered sugar: gives frosting a creamy texture, run it through a sifter first
• All-purpose flour: gives the cake its structure, sift out any lumps
• Eggs: pull the cake together and make it fluffy, let them warm up before you start
• Sweetened shredded coconut: loads in coconut taste, fresh is best so give it a sniff
• Water: helps dissolve the butter, filtered if you've got it
• Salt and baking soda: makes the flavors pop and the cake rise, check your soda’s still fresh
• Vanilla extract: pumps up those flavors, pure vanilla wins if you have it
• Granulated sugar: for that sweet bite, use finely ground for easier mixing
• Sour cream: adds a tang and keeps the cake super moist, full fat is a good move
• Unsalted butter: makes your cake extra tasty and soft, go for the real deal

Easy Instructions

Cool and Slice:

Let things chill out so your icing firms up, then use a sharp knife to carve out neat pieces for serving

Cover While Warm:

Smooth your coconut icing right over the cake as soon as it’s out of the oven, a little heat helps the frosting soak in

Mix in Coconut:

Stir in a big handful of coconut so the glaze gets that chewy, textured bite

Beat Up Frosting:

Dump in your powdered sugar, whisk wild to melt it all down, and dash in some vanilla for flavor

Get Frosting Started:

Warm up butter and milk in a pot until the butter is melted nice and gentle

Bake It Off:

Pour your batter into the sheet pan, level it, then bake until you can poke it with a toothpick and get a few crumbs (not raw batter)

Add Coconut Gently:

Tip in shredded coconut and stir softly so you keep nice air pockets in your batter

Mix In Sour Cream, Eggs, Vanilla:

Toss in eggs, scoop in sour cream, splash in vanilla—stir until the batter’s super smooth

Combine Wet and Dry:

Pour your melted butter and water blend over the bowl of dry stuff and stir until it just comes together

Get Dry Stuff Ready:

Whisk flour, sugar, salt, and baking soda in a big bowl until the mix looks even

Melt Butter with Water:

Put butter and water in a pan and heat them together slow until every bit of butter’s gone liquid

Oven Prep:

Crank up your oven and grease your pan all over so nothing sticks when you turn the cake out

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The thing I love most—chewy coconut on top of the frosting. When I made it for Easter, it reminded me of being in my grandma’s old kitchen, watching her top cakes with the same simple coconut goodness.

Keeping It Fresh

Once your cake has cooled all the way, put the pieces into a sealed container—leave it on the counter and it will be good for about three days. If you want to save some longer, wrap each piece up snug and throw them in the freezer where they’ll last for two months. Defrost them on the counter so you get the best texture back.

Switch It Up

Got no sour cream? Plain Greek yogurt makes the cake just as moist. Bump up the coconut kick by using coconut extract instead of vanilla or toss in both. You can use coconut that isn't sweetened, but before icing the whole cake, give the frosting a taste test to check the sweetness.

How to Serve

Give it a handful of toasted coconut for extra crunch on top. Enjoy a slice with a mug of hot coffee or pour a glass of cold milk for a snack fit for any afternoon. If you want to fancy it up, pair with a scoop of vanilla ice cream or some fresh berries.

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Origins

Texas sheet cakes have a long history in Southern kitchens—they’re easy to mix up and always come out super moist. All that coconut is a twist you’ll spot at family tables, especially during springtime parties or whenever everyone’s bringing a treat to share.

Common Questions

→ Can I freeze this cake?

Go for it. Cut the cake into squares, pop parchment between each one, then stash them in a sealed container.

→ How should I store leftovers?

Leave the cake covered right on your counter for up to 3 days. If you want it to stay fresh even longer, pop it in the fridge.

→ Is it necessary to frost the cake while warm?

You’ll want to frost the cake while it’s still warm so the topping seeps in a bit and makes a yummy layer.

→ Can I use unsweetened coconut?

If you’ve only got unsweetened coconut, use that. The result isn’t quite as sweet, so feel free to add a touch more sugar if you like.

→ How do I keep the cake moist?

Butter and sour cream help a lot with keeping the cake tender. Don’t bake too long, and check it with a toothpick for doneness.