Best 3 Easy Coconut Sheet Cake Recipes
Indulge your sweet cravings with our delectable Coconut Sheet Cake, a classic dessert that combines fluffy coconut layers with a luscious cream cheese frosting. This easy-to-follow recipe yields a moist and tender cake bursting with coconut flavor, perfect for any occasion. We've also included a collection of additional coconut-infused treats, including irresistible Coconut Macaroons, chewy Coconut Bars, and a refreshing Coconut Poke Cake, each offering a unique twist on this tropical favorite. Whether you're a coconut enthusiast or simply seeking a delightful homemade dessert, our curated recipes are sure to satisfy your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
COCONUT SHEET CAKE
This Coconut Sheet Cake recipe is so easy to make using boxed cake mix. It's a moist and flavorful sheet cake recipe that is ready in just a few minutes!
Provided by Jessica - The Novice Chef
Categories Cake
Time 55m
Number Of Ingredients 10
Steps:
- Mix up cake according to package directions and add coconut extract. Bake cake according to directions in a 9x13 cake pan.
- Poke tons of holes with a toothpick on top of the cake. Slowly pour sweetened condensed milk and cream of coconut on top of cake while still hot. (Don't get nervous if it looks like a lot of liquid sitting on the sides. The cake will soak it all up!)
- Once cake completely cooled, add gelatin and water to a small bowl. Microwave for 30 seconds. Gelatin should be completely dissolved, stir to combine once more and set aside.
- In a stand mixer (or in a large bowl with a hand mixer), beat powdered sugar until it starts to look foamy. Add powdered sugar and vanilla extract and beat until soft peaks form.
- Turn your mixer (or beaters) to low and slowly stream in the gelatin mixture. (If your gelatin has harden, microwave again for just a couple of seconds to loosen it.) Turn the beaters back to high and beat until stiff peaks form.
- Frost cake with whipped cream and top with toasted shredded coconut. Store in the fridge until ready to serve!
Nutrition Facts : Calories 465 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 162 milligrams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
EASY COCONUT SHEET CAKE
This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.
Provided by Tinkerbell
Categories Desserts Cakes Sheet Cake Recipes
Time 1h45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
- Mix flour and baking powder in a bowl.
- Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
- Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
- Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g
COCONUT POKE CAKE
White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.
Provided by Leslie
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g
Tips:
- Use fresh shredded coconut: Freshly shredded coconut has a more intense flavor and aroma than dried coconut. It also adds a more moist and tender texture to the cake.
- Toast the coconut before using it: Toasting the coconut before adding it to the cake will bring out its flavor and aroma even more. To toast the coconut, spread it out in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until golden brown.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is done baking.
- Let the cake cool completely before frosting it: This will help the frosting to set properly and prevent it from sliding off the cake.
Conclusion:
This easy coconut sheet cake is a delicious and moist cake that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. Whether you're a beginner baker or a seasoned pro, this cake is sure to become a favorite in your recipe box.
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