Coconut Sheet Cake Recipes

EASY COCONUT SHEET CAKE

Steps:

• Prepare the cake batter according to the 9x13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9x13 pan and bake according to the directions on the box.
• Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut extract and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and and sprinkle with the coconut.

COCONUT SHEET CAKE

Steps:

• Mix up cake according to package directions and add coconut extract. Bake cake according to directions in a 9x13 cake pan.
• Poke tons of holes with a toothpick on top of the cake. Slowly pour sweetened condensed milk and cream of coconut on top of cake while still hot. (Don't get nervous if it looks like a lot of liquid sitting on the sides. The cake will soak it all up!)
• Once cake completely cooled, add gelatin and water to a small bowl. Microwave for 30 seconds. Gelatin should be completely dissolved, stir to combine once more and set aside.
• In a stand mixer (or in a large bowl with a hand mixer), beat powdered sugar until it starts to look foamy. Add powdered sugar and vanilla extract and beat until soft peaks form.
• Turn your mixer (or beaters) to low and slowly stream in the gelatin mixture. (If your gelatin has harden, microwave again for just a couple of seconds to loosen it.) Turn the beaters back to high and beat until stiff peaks form.
• Frost cake with whipped cream and top with toasted shredded coconut. Store in the fridge until ready to serve!

EASY COCONUT SHEET CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
• Mix flour and baking powder in a bowl.
• Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
• Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
• Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
• Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
• the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
• With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
• With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
• For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
• Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

CHOCOLATE-COCONUT SHEET CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder. Whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt in a large bowl. Gather flour mixture into a mound, and create a well in center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth. Pour batter into dish, and spread evenly with an offset spatula. Bake until set and a toothpick inserted into center comes out clean, about 25 minutes.
• Topping: Meanwhile, melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa powder, and coconut in a large bowl. Stir coffee and vanilla into butter, and pour over coconut mixture. Stir to combine, and immediately spread evenly over warm cake. Let cool completely on wire rack.
• To serve, use parchment to transfer cake to a cutting board. Cut into thirds lengthwise, then cut into quarters crosswise (you should have 12 pieces). Serve with whipped cream and toasted coconut.

9 X 13 SOUR CREAM COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix cake mix with eggs and oil; add sour cream and cream of coconut and stir.
• Pour into a greased 13 x 9 inch baking dish.
• Bake for 30-40 minutes or until a toothpick comes out clean from the center of the cake.
• Cream softened cream cheese and sugar. Add milk and vanilla and stir until creamy.
• Frost cooled cake. Sprinkle with coconut push lightly so that it sticks to the frosting.

COCONUT SHEET CAKE

Steps:

• Preheat the oven to 350°F (180°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking pan and line with parchment paper long enough to hang over the 2 long sides.
• In the bowl of a stand mixer on medium speed, combine the butter, coconut oil, and superfine sugar, and beat until light and fluffy, 5 to 7 minutes.
• Meanwhile, in a separate large bowl, mix together the flour, baking powder and salt.
• Add the vanilla and coconut extracts to the butter mixture and mix briefly to combine. Then add the egg whites, 1 at a time, mixing until completely combined before adding another.
• Add the flour mixture in 3 additions, alternating with the coconut milk, starting and finishing with the flour. Fold in the desiccated or shredded coconut.
• Scrape the cake batter into the prepared pan and spread it evenly. Bake until the cake springs back to a light touch or a skewer inserted in the middle of the cake comes out clean, 27 to 35 minutes.
• Let the cake cool in the pan for about 15 minutes. Use the parchment paper to lift it out of the pan and place it on a wire rack to cool completely.
• In the clean bowl of a stand mixer on medium-high speed, beat the butter and cream cheese until smooth, creamy, and fully combined, about 2 minutes. We can't overstress the importance of using room temperature butter and cream cheese to achieve a smooth consistency-it makes all the difference.
• Reduce the speed, to low, add the confectioners' sugar, salt, and vanilla, and mix until the sugar is incorporated. Increase the speed to medium-high speed and beat until light and fluffy, 4 to 5 minutes.
• Spread the frosting over the cooled cake and then sprinkle with the desiccated or shredded coconut. (This cake will keep for 2 to 3 days but is best eaten within a day of frosting.)