This coconut texas sheet cake is a moist, coconut cake topped filled with toasted coconut and topped with a sweet coconut frosting and more toasted coconut. Serve with some fresh berries or a scoop of lemon or mango sorbet for a light summer dessert.
I have an obsession with sheet cakes and this coconut texas sheet cake is no different! I love that they're so easy to make, very few ingredients, and can feed however many people you need. I make some version of a sheet cake every time I host. AND... if you don't want a full sheet cake just half the recipe!
For more of my sheet cake recipes, try my lemon texas sheet cake, my chocolate buttermilk sheet cake or my peanut butter sheet cake.
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Why You Will Love Recipe:
- Coconutty: You have loads of coconut flavor from the coconut milk, coconut extract and toasted coconut.
- So Moist: One of the reasons I love texas sheet cakes so much is they are so incredibly moist because they are thin and don't dry out.
- Easy for a Crowd: Perfect for cutting into whatever size pieces you need to feed large crowds.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Coconut: I used sweetened shredded coconut and toasted all 2 cups and then divided it into both the cake and on top. If you don't want to toast it that is totally fine too!
- Flour: This cake works great with a 1:1 gluten free flour as well.
- Butter: I always use salted butter, but unsalted is great too.
- Coconut Milk: This is the canned kind. I like Taste of Thai brand or trader joes.
- Coconut Extract: This will help give it a stronger coconut flavor.
- Sour Cream: You can also sub in greek yogurt or buttermilk. But try to avoid using fat free. The fat is what keeps it moist.
Step by Step Instructions
- Step 1: Start by toasting the 2 cups of coconut. Melt a teaspoon of butter in a large frying pan. Once melted add coconut and stir over low-medium heat until starting to turn light brown. Be careful not to burn. When finished toasting pour onto a piece of wax paper or paper towel to cool.
- Step 2: In a medium bowl add the sugar, flour, baking soda and salt and whisk all together.
- Step 3: Add butter and coconut milk to a medium saucepan over medium heat. Bring mixture to a boil, then remove from heat and add to the dry mixture and whisk.
- Step 4: Add in the eggs, sour cream and coconut extract and whisk together.
- Step 5: Fold in half the toasted coconut.
- Step 6: Pour batter into prepared pan. Bake for 18-22 minutes, or until light golden brown around the edges and top of the cake. When there is about 5 minutes left before the cake is done baking, start the coconut glaze.
- Step 7: Add butter and coconut milk to the same medium saucepan and bring to a boil over medium heat. Remove from heat and add in powdered sugar, salt and coconut extract. I like to mix with electric beaters to make sure it's smooth.
- Step 8: Pour glaze over cake once you remove it from the oven, and use a spatula to spread evenly over the cake. Top with remaining cup of toasted coconut. Allow to cool before cutting.
Expert Baking Tips
- You can also use shredded unsweetened coconut if you prefer or that's all you can find.
- This cake is also so good with a teaspoon of almond extract added to the cake and frosting if you like that flavor profile.
- Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, sour cream, and butter out of the fridge an hour or two before I start baking.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Storing & Freezing
This coconut texas sheet cake can be stored at room temperature in an airtight container for 2-3 days while remaining fresh. You can also store it in the fridge if you prefer to serve it cold (that's how I like it!).
This cake freezes well for up to 3 months. Cut into slices and store in a tupperware. When ready to serve, thaw and allow to come to room temperature again.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Coconut Texas Sheet Cake
This coconut texas sheet cake is a moist, coconut cake topped with a sweet coconut frosting and toasted coconut. I love sheet cakes because they're very easy to make and perfect for feeding a crowd.
Ingredients
Cake
- 1 cup (227 g) salted butter
- 1 cup (236.59 ml) canned coconut milk
- 2 cups (400 g) granulated sugar
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- ½ cup (115 g) sour cream room temperature
- 2 teaspoons coconut extract
- 1 cup (80 g) sweetened shredded coconut toasted
Frosting
- ½ cup (113.5 g) salted butter
- ¼ cup (59.15 ml) canned coconut milk
- 4 cups (480 g) powdered sugar
- pinch of salt
- 1½ teaspoons (1.5 teaspoons) coconut extract
- 1 cup (80 g) sweetened shredded coconut toasted
Instructions
- Start by toasting the 2 cups of coconut. Melt a teaspoon of butter in a large frying pan. Once melted add coconut and stir over low-medium heat until starting to turn light brown. Be careful not to burn. When finished toasting pour onto a piece of wax paper or paper towel to cool.
- Preheat oven to 325 F and grease a cookie sheet pan (13×18''). Set aside.
- In a medium bowl add the sugar, flour, baking soda and salt and whisk all together.
- Add butter and coconut milk to a medium saucepan over medium heat. Bring mixture to a boil, then remove from heat and add to the dry mixture and whisk.
- Add in the eggs, sour cream and coconut extract and whisk together.
- Fold in half the toasted coconut.
- Pour batter into prepared pan. Bake for 18-22 minutes, or until light golden brown around the edges and top of the cake. When there is about 5 minutes left before the cake is done baking, start the coconut glaze.
- Add butter and coconut milk to the same medium saucepan and bring to a boil over medium heat. Remove from heat and add in powdered sugar, salt and coconut extract. I like to mix with electric beaters to make sure it's smooth.
- Pour glaze over cake once you remove it from the oven, and use a spatula to spread evenly over the cake. Top with remaining cup of toasted coconut. Allow to cool before cutting.
Video
Notes
You can also use shredded unsweetened coconut if you prefer or that's all you can find.
This cake is also so good with a teaspoon of almond extract added to the cake and frosting if you like that flavor profile.
Serve with berries for a perfect spring or summer dessert.
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, sour cream, and butter out of the fridge an hour or two before I start baking.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 375kcalCarbohydrates: 47gProtein: 3gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 49mgSodium: 246mgPotassium: 99mgFiber: 2gSugar: 37gVitamin A: 407IUVitamin C: 0.5mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!
Bailey
The perfect spring dessert! Better than Trader Joe’s!
Milka
I am going to make this in a 9x13 pan, what would be the bake time??!
Brooke Homec
I would set it for 14 minutes and watch it.
Colleen Rano
If i only want to make 1/2 recipe what size pan would be best
Brooke Homec
9x13
Courtney
Will lite coconut milk work or do I need full fat?
Brooke Homec
lite will work!
Julie Glick
I made this today, but we are not eating it until tomorrow. I have a lid on it, but does it need to be in the refrigerator?
Brooke Homec
No, room temperature is great
Amber Cook
Making this for Easter! I subbed coconut Greek yogurt for the 1/2 cup sour cream. It looks and smells delicious! Can’t wait to cut into it tomorrow!
Brooke Homec
sounds like a great swap!!
Dale
I made this for Easter- it is delicious! Serves a lot of people, it’s so light. We keep slicing off little pieces as we walk by. Highly recommend!!!
Dana
I am making this for a baby shower. Can I freeze after icing to make clean cuts? I use commercial half sheet pans. Is this recipe suitable for that size or do I need to adjust? Thank you!!
Brooke Homec
This is done in a 13x18 size half sheet pan. And you can chill or freeze if you'd like!
Tracy
This looks delicious. Could you make the cake base chocolate instead of vanilla?
Brooke Homec
If doing that I would suggest using the cake recipe from my chocolate buttermilk sheet cake instead.