Dessertscountryliving
Coconut Sheet Cake
This sweet-and-easy sheet cake is perfect for Easter or any time!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Make the cake: Preheat oven to 350°F. Grease then flour a 9- by 13-inch baking pan. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
2
Beat eggs, oil, and coconut extract with an electric mixer on medium speed until combined, about ⏱️ 1 minute. Beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated. Stir in shredded coconut.
large eggs4
3
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to ⏱️ 28 minutes. Cool completely.
4
Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to ⏱️ 2 minutes. Beat in milk and coconut extract, scraping down sides as necessary, until combined. Slowly beat in the confectioners’ sugar until combined, 1 to ⏱️ 2 minutes.
5
Assemble cake: Transfer cake to a serving tray. Frost the top and sides of the cake. Sprinkle top with toasted coconut. Serve immediately or store, covered, at room temperature for 2 to 3 days.
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