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Old Fashioned Coconut Sheet Cake


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  • Coconut Cream Frosting:
  • 3 Cups Cake Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 Cup Unsalted Butter, softened
  • 1 1/2 Cups Sugar
  • 4 Large Eggs, separated
  • 1 tsp. Vanilla Extract
  • 1 tsp. Coconut Extract
  • 1 1/4 Cups Coconut Milk
  • Coconut Cream Frosting
  • 1 Cup Coconut, toasted
  • 3/4 Cup Butter, softened
  • 4-5 Tbs. Coconut Milk
  • 1 tsp. Coconut Extract
  • 7 Cups Powdered Sugar



Step 1

Preheat oven to 350 degrees. Spray the bottom of a 9 x 13 inch baking pan with nonstick cooking spray. In a medium bowl combine flour, baking powder, baking soda and salt. Sift twice and set aside. In a large bowl, beat butter and sugar at medium speed of an electric mixer until light and fluffy. Add egg yolks one at a time beating well after each addition. Add extracts, beating to combine. Gradually add flour mixture to butter mixture, alternating with coconut milk, beginning and ending with flour mixture. In a medium bowl, beat egg whites at high speed with an electric mixer just until stiff peaks form. (Do not over-beat.) Fold egg whites into cake batter. Gently spread into prepared pan. Bake until a wooden pick inserted into the center comes out clean, about 25-30 minutes. Let cool completely in pan on a wire rack. Spread coconut cream frosting on top of cooled cake; sprinkle with toasted coconut. To prepare frosting, in a large bowl beat butter, 4 Tbs. coconut milk and coconut extract at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Add remaining 1 Tbs. coconut milk if needed to achieve spreading consistency.

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