Coconut lovers, rejoice! This Coconut Sheet Cake recipe bakes in a 9″ x 13″ pan and yields a super moist, airy cake with a delicate coconut flavor. The cake is topped with a smooth, creamy coconut buttercream that pairs perfectly with the light crumb. It’s an easy, crowd-pleasing dessert that fills the house with a wonderful aroma while baking.
Table of Contents
- Meet Domino® Sugar’s Latest Product, Golden Sugar!
- What is Golden Sugar?
- How to Make the Recipe
- Coconut Buttercream Frosting
- Recommended Cake Baking Tools
- Coconut Sheet Cake Recipe
Meet Domino® Sugar’s Latest Product, Golden Sugar!
I was excited when Domino® Sugar asked me to test their new Golden Sugar in a few dessert recipes. Having used Domino® products for years, I knew Golden Sugar would work beautifully in this coconut cake and is an easy swap for granulated white sugar in many recipes.
What is Golden Sugar?
Golden Sugar is made from pure cane sugar and can be used cup-for-cup in place of granulated white sugar. It’s processed with fewer steps than standard white sugar, giving it a subtle molasses note and pleasant golden color that enhances baked goods.
How to Make the Recipe
This coconut sheet cake is made in three main steps: toasting the shredded coconut, preparing the cake batter, and whipping the egg whites before folding them in. The method ensures a light, tender crumb and pronounced coconut flavor.
Coconut Sheet Cake
Key ingredients for the cake include:
- Sweetened shredded coconut, toasted
- Cake flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, room temperature
- Vegetable oil
- Golden sugar (cup-for-cup replacement for white sugar)
- 4 large eggs, separated (yolks used in the batter, whites whipped later)
- Coconut extract
- Vanilla extract
- Canned unsweetened coconut milk, room temperature
- Cream of tartar
Toasting Shredded Coconut
Toast the shredded coconut in a small or medium frying pan over medium heat, stirring constantly until it turns a light golden brown. Watch carefully to avoid burning—coconut can go from toasted to burnt quickly. You can also toast coconut in the microwave if you prefer.
Coconut Cake Batter
Prepare the cake batter by first whisking the dry ingredients together. Cream the room-temperature butter with the sugar and a little oil, then add the egg yolks one at a time, mixing well after each addition. Stir in the coconut and vanilla extracts.
Beating the Egg Whites
Whip the reserved egg whites with a pinch of cream of tartar until stiff peaks form. Use a clean, grease-free bowl for best results. Folding the beaten whites into the batter gives the cake its light texture. This step typically takes about 5–6 minutes with a stand mixer; a hand mixer will work but may require a bit more time.
Coconut Buttercream Frosting
This coconut buttercream is simple and luscious, using just butter, sifted confectioners’ sugar, coconut extract, and unsweetened coconut milk. For a smooth frosting, make sure butter is at room temperature and sift the sugar before adding it.
Notes and tips for the buttercream:
- Use room-temperature unsalted butter for a smooth, spreadable consistency.
- Sift the confectioners’ sugar to avoid lumps and to keep the frosting light.
- If you plan to pipe the frosting, leave out shredded coconut so piping stays clean. If you prefer coconut in the frosting, toast an extra cup and fold it in.
- For a non-piped version, you can reduce the butter and confectioners’ sugar slightly and use about 3–4 tablespoons of coconut milk for a softer spread.
Recommended Cake Baking Tools
Coconut Sheet Cake
Ingredients
coconut sheet cake
- 1 cup Shredded Sweetened Coconut, toasted
- 3 cup Cake Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Unsalted Butter, room temperature
- 1/4 cup Vegetable Oil
- 1 1/4 cup Golden Sugar
- 4 Large Egg Yolks, room temperature
- 1 tsp Coconut Extract
- 1 tsp Vanilla Extract
- 1 1/4 cup Canned Unsweetened Coconut Milk, room temperature (from a 13.5 oz can)
- 4 Large Egg Whites, room temperature
- 1/8 tsp Cream of Tartar
coconut buttercream frosting
- 1 1/2 cups Unsalted Butter, room temperature
- 6 1/2 – 7 cup Confectioners’ Sugar, sifted
- 1 1/2 tsp Coconut Extract
- 4-6 tbsp Canned Unsweetened Coconut Milk, room temperature (use from the same can used for the batter)
Instructions
coconut sheet cake
-
Preheat oven to 350°F. Generously spray a 9″ x 13″ pan with a flour-based baking spray and set aside.
-
Toast 1 cup shredded sweetened coconut in a frying pan over medium heat, stirring constantly, until lightly golden. Remove and cool.
-
Whisk together 3 cups cake flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl; set aside.
-
Using a mixer with the paddle attachment, beat 3/4 cup room-temperature unsalted butter, 1 1/4 cups Golden Sugar, and 1/4 cup vegetable oil on medium speed until combined.
-
Add 4 egg yolks, one at a time, beating after each addition. Mix in 1 tsp coconut extract and 1 tsp vanilla extract.
-
Alternate adding the dry mixture and 1 1/4 cups room-temperature canned unsweetened coconut milk to the butter mixture, about 1/2 cup dry at a time, mixing until just combined.
-
In a clean bowl with the whisk attachment, beat 4 egg whites and 1/8 tsp cream of tartar at high speed until stiff peaks form. Gently fold the egg whites into the batter, then fold in the toasted coconut.
-
Pour batter into the prepared pan and bake 35–40 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
-
If you want to frost the sides, invert the cake onto a cooling rack after 10–15 minutes. Allow the cake to cool completely before frosting.
coconut buttercream frosting
-
Beat 1 1/2 cups room-temperature unsalted butter with the paddle attachment on medium-high until smooth and creamy.
-
Reduce speed to low and gradually add 6 1/2–7 cups sifted confectioners’ sugar until incorporated.
-
Increase speed to medium and add 1 1/2 tsp coconut extract and 4–6 tablespoons room-temperature canned unsweetened coconut milk. Adjust consistency by adding more coconut milk if too thick or a little more sifted sugar if too thin. Pipe or spread onto the cooled cake.
Notes
- 3/4 cup unsalted butter equals 1 1/2 sticks; 1 1/2 cups unsalted butter equals 3 sticks.
- If you don’t plan to pipe the frosting, you can use 1 cup (2 sticks) unsalted butter and 4 1/2–5 cups sifted confectioners’ sugar with 3–4 tablespoons coconut milk for a spreadable consistency.
- To add texture, fold about 1 cup additional toasted coconut into the frosting. Toast extra coconut at the start if you plan to do this.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.