Fluffy Coconut Sheet Cake with Coconut Buttercream
Coconut dessert lovers out there, REJOICE! This Coconut Sheet Cake recipe is just for YOU!
- Prep
- 30 mins
- Cook
- 40 mins
- Total
- 1 hr 10 mins
- Makes
- 18 servings
Coconut lovers, this one is for you! This Coconut Sheet Cake is baked in a 9″ x 13″ pan and turns out super moist and very fluffy! It also makes your whole house smell wonderful. To go with this airy coconut cake, I've topped it with a smooth, creamy coconut buttercream frosting that is simply lovely!
Meet Domino® Sugar's Newest Product, Golden Sugar!
When Domino® Sugar asked me to test their new Golden Sugar in a few of my dessert recipes, I didn't hesitate for a second! I've relied on their products for years, so I knew it would be a perfect match for this Coconut Sheet Cake.
It's also handy because I can now use it in place of white sugar in my other desserts!
What Is Golden Sugar?
Golden Sugar is made from pure cane sugar and swaps in cup for cup for regular granulated white sugar. It takes fewer steps to process (3 compared with the usual seven for white sugar), it has a subtle molasses flavor, and it has a lovely golden color.
How to Make the Recipe
This easy-to-make homemade coconut sheet cake recipe is essentially made in 3 separate parts — toasting the shredded coconut, making the cake batter, and then beating (then folding in) the egg whites.
Coconut Sheet Cake
You'll need these ingredients for this easy coconut sheet cake:
- Sweetened Shredded Coconut, toasted
- Cake Flour
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter, at room temperature
- Vegetable Oil
- Domino® Golden Sugar (a cup-for-cup swap for granulated white sugar)
- 4 Large Eggs, separated and at room temperature (you'll use the yolks first, then beat the whites on their own and fold them in at the end)
- Coconut Extract
- Vanilla Extract
- Canned Unsweetened Coconut Milk, at room temperature (usually found in the baking aisle)
- Cream of Tartar
Toasting the Shredded Coconut
The first step in this coconut sheet cake is toasting the shredded coconut. You can do it in the microwave (see my Chocolate Covered Coconut Buttercream Eggs recipe) or on the stovetop.
For the stovetop method, warm the shredded coconut in a small or medium frying pan over medium heat. Stir it constantly until it begins to toast and turns a light golden brown.
Don't leave it too long, or you'll end up with burnt coconut. Bleh!
Coconut Cake Batter
Next is the cake batter, which is quite straightforward and similar to most cake batters, with one exception: the eggs. Separate the large eggs, so you have a bowl of yolks for the batter first and a second bowl of whites for the next step.
Beating the Egg Whites
Beating the egg whites is the final step. Use the whites you set aside earlier. Add a little cream of tartar and beat until they form stiff peaks. The cream of tartar is optional, but it's a trick I picked up that really helps!
I have a 2nd stand mixer bowl that I use for this part, along with the whisk attachment. You’ll want to make sure whatever mixing bowl you use, that it’s very clean.
Beating the egg whites usually takes my mixer about 5-6 minutes on high speed. You can use a hand-held mixer too, though it may take longer.
Coconut Buttercream Frosting
This coconut buttercream is very simple, with just four ingredients: unsalted butter, confectioners' sugar (I use Domino® Sugar), coconut extract, and unsweetened coconut milk from the same can you opened for the cake batter.
A few key tips for making this coconut buttercream:
- Make sure the unsalted butter is at room temperature
- Sift your powdered sugar first. This step, along with room-temperature butter, helps you get a smooth and creamy buttercream!
- I left shredded coconut out of the frosting because I wanted to pipe some fun designs on top. If you'd like to add it, toast another cup of coconut and mix it in.
- If you aren't piping the buttercream onto the cake, use these amounts: 1 cup (2 sticks) unsalted butter, at room temperature; 4 1/2 - 5 cups Domino® confectioners sugar, sifted; 1 teaspoon coconut extract; and 3-4 tablespoons canned unsweetened coconut milk.
Recommended Cake Baking Tools
Fluffy Coconut Sheet Cake with Coconut Buttercream
This homemade Coconut Sheet Cake is super moist and very fluffy, and it fills your house with a wonderful aroma! It's topped with a smooth, creamy Coconut Buttercream Frosting that pairs beautifully with the light, airy cake. Enjoy!
- Prep
- 30 mins
- Cook
- 40 mins
- Total
- 1 hr 10 mins
- Makes
- 18 servings
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 1/4 cup Domino® Golden Sugar
- 1/4 cup Vegetable Oil)
- 4 Large Egg Yolks, room temperature
- 1 tsp Coconut Extract
- 1 tsp Vanilla Extract
- 1 1/4 cup from a 13.5 ounce Canned Unsweetened Coconut Milk, room temperature
- 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 Domino® Confectioners Sugar, sifted
- 1 1/2 tsp Coconut Extract
- 4-6 tbsp Canned Unsweetened Coconut Milk, room temperature (use from same can used for cake batter recipe)
Method
- Preheat the oven to 350ºF and generously coat a 9" x 13" cake pan with flour-based baking spray. Set it aside.
- In a small or medium frying pan over medium heat, toast the sweetened coconut flakes, stirring constantly until they start to turn a light golden brown. Watch closely, since burnt coconut happens quickly. Set aside to cool.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set the dry mixture aside.
- With a hand mixer or a stand mixer fitted with the paddle, beat the unsalted butter, Domino® Golden Sugar, and vegetable oil on medium speed until well blended.
- Add the egg yolks one at a time, beating well after each. Then mix in the coconut extract and vanilla extract.
- Carefully add in the dry mixture, about a 1/2 cup at a time, alternating with the unsweetened coconut milk. Mix together until just combined. You can either transfer the cake batter to a large mixing bowl or if you have a 2nd stand mixing bowl, you can use this instead. I have a 2nd stand mixing bowl for steps just like this and it really comes in handy!
- Using your stand mixer and 2nd mixing bowl, fitted with the whisk attachment, beat the egg whites and cream of tartar at high speed until stiff peaks form. Fold in the egg whites into the coconut cake batter, then fold in the toasted coconut.
- Pour the batter into the prepared 9″ x 13″ pan and bake at 350ºF for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Take the cake out and let it cool on a wire rack. If you want frosted sides, after 10-15 minutes out of the oven, carefully invert the cake onto a wire rack.
- Let the cake cool completely before adding the frosting.
- With a hand mixer or a stand mixer fitted with the paddle, beat the butter on medium-high speed until smooth and creamy.
- Lower the speed to low and slowly add the sifted confectioners sugar.
- Switch to medium speed and mix in the coconut extract and the unsweetened coconut milk. BAKING TIP: If the buttercream seems too thick, add another tablespoon of coconut milk. If it seems too thin, add more sifted confectioners sugar, about 1 tablespoon at a time.
Baker’s notes
- 3/4 cup unsalted butter = 1 stick + 1/2 stick
- 1 1/2 cups unsalted butter = 3 sticks
- If you aren't piping the buttercream onto the cake, use these amounts: 1 cup (2 sticks) unsalted butter, at room temperature; 4 1/2 - 5 cups Domino® confectioners sugar, sifted; 1 teaspoon coconut extract; and 3-4 tablespoons canned unsweetened coconut milk.
- If you aren't piping this frosting, you can stir in about 1 cup of toasted coconut. Adjust how much coconut you toast at the start, too, so you have enough for both the cake and the frosting.
