Best 5 Coconut Chocolate Sheet Cake Recipes

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Indulge in the symphony of flavors that is Coconut Chocolate Sheet Cake. This decadent dessert combines the tropical essence of coconut with the richness of chocolate, resulting in a tantalizing treat that will satisfy any sweet tooth. The moist and fluffy cake layers are infused with coconut extract and topped with a luscious chocolate ganache, creating a harmonious balance of flavors and textures. But that's not all - this article also features a collection of additional recipes that will transport you to culinary heaven. From the classic Southern Coconut Cake to the tropical paradise of Piña Colada Sheet Cake, each recipe offers a unique twist on the coconut and chocolate theme. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 5 tried and tested recipes!

GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING



German Chocolate Texas Sheet Cake with Coconut-Pecan Frosting image

I wanted to make a German chocolate sheet cake for a family reunion, but couldn't find a recipe I liked. So I created my own. It was a huge hit! This is now my go-to whenever I need to make a German chocolate cake. It takes a little time to make, but it's so worth it!

Provided by Dee

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h25m

Yield 24

Number Of Ingredients 19

cooking spray
4 (1 ounce) squares sweet baking chocolate (such as Baker's German's Sweet Chocolate®), broken into pieces
½ cup water
4 large eggs, separated, divided
2 cups white sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
Coconut-Pecan Frosting:
2 cups evaporated milk
2 cups white sugar
½ cup butter
6 egg yolks
2 teaspoons vanilla extract
2 cups sweetened flaked coconut
2 cups chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
  • Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
  • Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
  • While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 51.5 g, Cholesterol 119.1 mg, Fat 24.5 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.4 g, Sodium 168.5 mg, Sugar 41.2 g

CHOCOLATE COCONUT SHEET CAKE RECIPE BY TASTY



Chocolate Coconut Sheet Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all-purpose flour, McCormick Ground Cinnamon, salt, baking soda, cocoa powder, butter, light brown sugar, large eggs, McCormick® vanilla extract, Thai Kitchen® coconut milk, chocolate frosting, shredded coconut

Provided by Tayo Ola

Categories     Desserts

Yield 10 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
2 cups all-purpose flour
1 teaspoon McCormick Ground Cinnamon
½ teaspoon salt
1 teaspoon baking soda
½ cup cocoa powder
1 cup butter, softened
2 cups light brown sugar
4 large eggs
1 teaspoon McCormick® vanilla extract
13 ½ oz Thai Kitchen® coconut milk, 1 can
16 oz chocolate frosting
1 ½ cups shredded coconut

Steps:

  • Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
  • In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
  • In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
  • Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
  • Pour the cake batter onto the prepared baking sheet and spread in an even layer.
  • Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
  • Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 90 grams, Fat 41 grams, Fiber 3 grams, Protein 8 grams, Sugar 59 grams

CHOCOLATE-COCONUT SHEET CAKE



Chocolate-Coconut Sheet Cake image

Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture. The 12 generous slices can be cut smaller to feed a larger crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 19

Unsalted butter, softened, for pan
3/4 cup unsweetened cocoa powder, plus more for dish
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs, lightly beaten
3/4 cup low-fat buttermilk
3/4 cup warm strong brewed coffee
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
1 stick plus 2 tablespoons unsalted butter, plus more for dish
2 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
3 cups finely shredded dried unsweetened coconut
2/3 cup warm strong brewed coffee
1 teaspoon pure vanilla extract
Whipped cream and toasted large-flake coconut, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder. Whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt in a large bowl. Gather flour mixture into a mound, and create a well in center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth. Pour batter into dish, and spread evenly with an offset spatula. Bake until set and a toothpick inserted into center comes out clean, about 25 minutes.
  • Topping: Meanwhile, melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa powder, and coconut in a large bowl. Stir coffee and vanilla into butter, and pour over coconut mixture. Stir to combine, and immediately spread evenly over warm cake. Let cool completely on wire rack.
  • To serve, use parchment to transfer cake to a cutting board. Cut into thirds lengthwise, then cut into quarters crosswise (you should have 12 pieces). Serve with whipped cream and toasted coconut.

PINEAPPLE-COCONUT SHEET CAKE WITH RUM AND CHOCOLATE GLAZE



Pineapple-coconut Sheet Cake With Rum and Chocolate Glaze image

This sheet cake is good cut into squares or bars. It doesn't rise much but that's not important here. It's the taste that counts.

Provided by superbuna

Categories     Dessert

Time 50m

Yield 20 pieces

Number Of Ingredients 12

1/2 cup soft butter
1 1/2 cups granulated sugar
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup coconut
2 cups confectioners' sugar
rum
1/2 cup melted chocolate chips

Steps:

  • Cream butter with sugar.
  • Blend in eggs. Beat well.
  • Add flour, sifted with salt and baking soda.
  • Fold in pineapple, nuts, and coconut.
  • Spread on greased 10" x 15" x 1" baking pan.
  • Bake at 350 degrees F. for 25 to 30 minutes.
  • Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
  • Quickly spread over entire cake.
  • When glaze is dry, drizzle the melted chocolate chips over the cake.

Nutrition Facts : Calories 255, Fat 10.2, SaturatedFat 5.4, Cholesterol 54.5, Sodium 196.2, Carbohydrate 39.7, Fiber 1.1, Sugar 31.2, Protein 3.1

COCONUT / CHOCOLATE SHEET CAKE



Coconut / Chocolate Sheet Cake image

Who wouldn't love a chocolate cake with a wonderful coconut topping? I have had non coconut lovers loving this cake. So moist, very rich...make sure you have a big glass of milk to wash it down. Enjoy!!! My photos

Provided by Cassie *

Categories     Chocolate

Time 55m

Number Of Ingredients 19

2 c sugar
2 c ap flour
1 tsp baking soda
1/2 tsp salt
1 c butter, cubed
1 c water
1/4 c baking cocoa
2 eggs
1/2 c buttermilk
1 tsp vanilla extract
TOPPING
1 can(s) ( 12 ounce ) evaporated milk, divided
3/4 c sugar
20 large marshmallows
1 pkg ( 14 ounce ) coconut
2 c chopped pecans, or slivered almonds ( i used pecans )
1/4 c butter
1/2 c semi / sweet chocolate chips
1/4 c sugar

Steps:

  • 1. Preheat oven to 350 degree F. Prepare a 15 in x 10 in x 1 in sheet pan with nonstick cooking spray.
  • 2. In a large bowl, combine the flour, sugar, baking soda and salt.
  • 3. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients.
  • 4. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.
  • 5. Pour into greased pan, and bake for 20 - 25 minutes or until wooden pick in the center comes out clean.
  • 6. Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut.
  • 7. Immediately sprinkle 1 cup nuts over cake. Spread coconut mixture over top. Sprinkle with remaining nuts (pan will be full).
  • 8. In a small saucepan, combine butter with remaining milk and 1/4 cup sugar. Remove from the heat; stir in chocolate chips until melted. Drizzle over nuts. Cool on a wire rack.
  • 9. Enjoy!

Tips:

  • Make sure all ingredients are at room temperature before starting. This will help the cake batter come together more smoothly.
  • Use a high-quality unsweetened cocoa powder for the best flavor.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven. This will help prevent the cake from sinking in the middle.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • When making the chocolate ganache, be sure to use heavy cream, not milk. Heavy cream will give the ganache a richer, creamier flavor.
  • If you don't have coconut extract, you can substitute vanilla extract.
  • Garnish the cake with shredded coconut, chocolate shavings, or chopped nuts before serving.

Conclusion:

This coconut chocolate sheet cake is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and fluffy, with a rich chocolate flavor that is complemented by the sweet coconut. The chocolate ganache frosting is the perfect finishing touch, adding a layer of richness and creaminess. Whether you're serving it at a party or enjoying it as a special treat, this cake is sure to be a hit.

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