Coconut Sheet Cake (Print-Friendly Version)
Light, coconut-packed Texas cake smothered in rich coconut icing—just right for passing around.
# Ingredients List:
→ Cake
01 -
70 g sweetened shredded coconut
02 -
1 teaspoon vanilla extract
03 -
120 g sour cream
04 -
2 large eggs
05 -
1 teaspoon baking soda
06 -
0.5 teaspoon salt
07 -
250 g all-purpose flour
08 -
400 g granulated sugar
09 -
240 ml water
10 -
227 g unsalted butter
→ Frosting
11 -
70 g sweetened shredded coconut
12 -
1 teaspoon vanilla extract
13 -
360 g powdered sugar
14 -
60 ml whole milk
15 -
113 g unsalted butter
# Detailed Cooking Steps:
01 -
Once the cake's all set, wait until it's totally cool, then cut it into squares to serve.
02 -
As soon as the cake's still a little warm from the oven, go ahead and spread the frosting all over the top.
03 -
Mix 70 g sweetened shredded coconut into the frosting so it's mixed in everywhere.
04 -
When you've pulled the pan off the heat, slowly whisk in 360 g powdered sugar and the vanilla until it looks silky.
05 -
On medium heat, melt 113 g unsalted butter with 60 ml milk in your saucepan while the cake's in the oven.
06 -
Pour the batter into your ready pan and bake for about 18 to 20 minutes. Take it out if a toothpick poked in comes out clean.
07 -
Gently stir 70 g sweetened shredded coconut into the mix to spread it out evenly.
08 -
Now chuck in the eggs, sour cream, and vanilla. Mix until the batter's smooth.
09 -
Dump the hot butter-water over the dry stuff and stir everything together until it looks good.
10 -
In a big bowl, blend together baking soda, salt, flour, and sugar using a whisk.
11 -
Bring 227 g butter and 240 ml water to a bubble in a medium pan. When it's boiling, pull it off the heat.
12 -
Flip your oven to 175°C and grease up a big sheet pan, 33 x 46 cm in size.
# Helpful Hints:
01 -
For a better texture, slap that frosting on while the cake’s still giving off warmth so it sinks in nicely.