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Coconut Sheet Cake

One-Bowl Coconut Sheet Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup canned full-fat coconut milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • For the frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Extra toasted shredded coconut for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl. Add coconut milk, oil, eggs, and vanilla, stirring just until combined. Fold in 1 cup shredded coconut.
  3. Pour batter into the pan and spread evenly. Bake 25 to 30 minutes until golden and a toothpick comes out clean. Cool completely in the pan.
  4. For the frosting, beat cream cheese and butter until smooth. Slowly mix in powdered sugar and vanilla, beating until light and fluffy.
  5. Spread frosting over the cooled cake. Top with toasted coconut if using. Slice and serve.

Notes

• Toast shredded coconut on a baking sheet at 350°F for 3 to 5 minutes, stirring once, until golden. Let it cool completely before sprinkling.
• The cake is easiest to slice cleanly when chilled for 20 minutes.