This Toasted Coconut Sheet Cake recipe delivers a wonderfully moist cake bursting with tropical flavor, perfect for sharing. It’s an easy-to-make dessert that consistently impresses and is a delightful addition to your sheet cake recipes collection.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose flour blend for a gluten-free version.
- Granulated sugar: Brown sugar can be used for a deeper, caramel-like flavor.
- Unsweetened shredded coconut: Sweetened shredded coconut also works but may require a slight reduction in sugar for the cake itself.
- Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
- Cream cheese: Full-fat cream cheese is best for the frosting, but a reduced-fat version can be used in a pinch.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or coconut milk for extra flavor)
For the Toasted Coconut Topping:
- 1 ½ cups unsweetened shredded coconut
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 12-16
- Tools Needed: 9×13 inch baking pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This ensures your sheet cake comes out cleanly.
2. Toast the Coconut
Spread the shredded coconut in a single layer on a baking sheet. Toast in the preheated oven for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Watch it closely as it can burn quickly, then set it aside to cool.
3. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Make sure these dry ingredients are well combined for an even texture in your sheet cake.
4. Mix Wet Ingredients
In a separate medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract. Ensure these wet ingredients are fully incorporated before adding them to the dry mix.
5. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix, as this can lead to a tough cake. A few lumps are perfectly fine for a moist sheet cake.
6. Bake the Cake
Pour the batter into your prepared 9×13 inch baking pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
7. Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and milk until the frosting is light and fluffy.
8. Frost and Decorate
Once the sheet cake is completely cool, spread the cream cheese frosting evenly over the top. Generously sprinkle the toasted coconut over the frosting.
Variation Ideas:
- Lime Zest: Add the zest of one lime to the cake batter for a bright, citrusy twist.
- Pineapple Chunks: Fold in ½ cup of drained, crushed pineapple to the batter for even more tropical flavor.
- Pecan Crunch: Mix toasted pecans with the coconut for an added textural element.
Storage Instructions:
Store leftover Toasted Coconut Sheet Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Ensure it’s covered to keep the cake moist and the frosting fresh.
Frequently Asked Questions (FAQ):
Can I make this sheet cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving.
Why did my toasted coconut burn?
Coconut toasts very quickly due to its natural oils. Keep a close eye on it and stir frequently to ensure even browning.
Can I freeze this Toasted Coconut Sheet Cake?
Yes, you can freeze individual slices or the whole unfrosted cake, well-wrapped, for up to 2 months. Thaw in the refrigerator before frosting or serving.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
How do I prevent my cake from sticking to the pan?
Always grease and flour your baking pan thoroughly, or line it with parchment paper for easy removal.
My frosting is too thin, what should I do?
If your cream cheese frosting is too thin, add more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency.