Old-Fashioned Coconut Sheet Cake
A triple threat of coconut flavor will have coconut lovers knocking on your door!
Servings: 16
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
Tip:
To toast the coconut, place it in a skillet over medium-low heat. Cook, stirring frequently, until the coconut is lightly golden brown and smells "coconutty".
Nutrition
Calories: 624kcal | Carbohydrates: 92g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 206mg | Potassium: 114mg | Fiber: 1g | Sugar: 72g | Vitamin A: 680IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg
