Description
A delicious and moist coconut sheet cake topped with creamy frosting and toasted coconut.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (room temp)
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup sweetened shredded coconut
- 1 package (8 oz) cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- ½ tsp coconut extract
- 2–3 tbsp heavy cream (as needed)
- 1 cup sweetened shredded coconut, toasted (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan (or line with parchment).
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add buttermilk, butter, oil, eggs, vanilla, and coconut extract. Beat until smooth, 2 minutes. Fold in shredded coconut.
- Pour batter into prepared pan. Bake 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Beat cream cheese and butter until fluffy. Gradually add powdered sugar, coconut extract, and enough cream for spreadable consistency.
- Spread frosting evenly over cooled cake. Sprinkle with toasted coconut on top.
Notes
- Ensure all ingredients are at room temperature for best results.
- Toasting the coconut enhances its flavor.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg