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Sunday Dinner
Shrimp Salad Cups
Southern Fried Chicken
Rice and Gravy
Southern Green Beans
Creamed Corn (frozen from summer harvest)
Old-Fashioned Coconut Sheet Cake
After a trip down South last weekend, the only thing my son has had on his mind (or should I say stomach) is a batch of my fried chicken. That’s an inherited craving that runs deep in his veins and I will most certainly oblige to that request for tonight’s Sunday dinner. And when you have Southern fried chicken on the menu, an old-fashioned Southern dessert is the only way to end the meal. Well that and I had a craving for something with coconut after making the sweet rolls this past week. Sweet rolls, fried chicken, and coconut cake?? Cue the comfy pants and put salads on the menu for the week, Nicole.
This is a classic sheet cake that triples down on the coconut flavor with shredded coconut, coconut extract and coconut milk. The egg whites are separated from the yolks and beaten until stiff peaks form before being folded into the batter. This makes for a very light crumb to the cake while keeping it sturdy enough to hold up to the frosting. As far as that frosting goes, keep any spoons (or fingers) hidden from sight. I think you know what I mean–there won’t be any frosting left for the cake!
Sunday Dinner one year ago
Sunday Dinner two year ago
Sunday Dinner three years ago
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Old-Fashioned Coconut Sheet Cake
Equipment
Ingredients
For the Cake
- 3 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 cup (8 ounces) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 extra-large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 ¼ cups coconut milk, full fat or light
For the Frosting
- ¾ cup (6 ounces) unsalted butter, softened
- 4 to 5 tablespoons coconut milk
- 1 teaspoon coconut extract
- 7 cups confectioners’ sugar
- 1 cup sweetened, flaked coconut, toasted
Instructions
For the Cake
- Preheat the oven to 350ºF. Lightly spray the bottom of a 9 x 13-inch baking pan with non-stick baking spray; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the egg yolks, one at a time, beating well after each addition. Add the extracts, beating until combined. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Scrape down the sides of the bowl and beat until combined.
- In a medium bowl using a hand-held mixer, beat the egg whites at high speed until stiff peaks form, being careful not to over beat. Fold the egg whites into the batter. Gently spread the batter into the prepared baking pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 25-30 minutes. Allow the cake to cool completely in the pan on a wire rack.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 4 tablespoons of the coconut milk at medium speed. Add the coconut extract. With the mixer running on low speed, gradually add the confectioners' sugar, beating until smooth. Add the remaining tablespoon of coconut milk if needed to achieve a spreadable consistency.
- Frost the cooled cake with the frosting and sprinkle with the toasted coconut. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks amazing! I will definitely be trying this. Thanks for the recipe.