Coconut Texas Sheet Cake

Most people have a few recipes that they hold dear—those go-to recipes that never fail to impress. For me, one of those recipes is my chocolate sheet cake. It’s a classic and acts as the perfect canvas for various flavor adventures, like lemon, cinnamon, and caramel (I promise to share those soon!).

Today, I’m excited to share a delightful twist: a Coconut Texas Sheet Cake! Crafting this recipe was a bit of a journey. I wanted to use coconut milk for an authentic flavor, rather than just relying on coconut extract. Since coconut milk separates into a clear liquid and fat, I had to do some calculations to get it just right.

Admittedly, baking isn’t my forte—I’m more comfortable with words than numbers and chemistry. But I took a leap of faith, scribbled down a recipe, and hoped for the best. To my surprise, the results were fantastic! This cake is moist, rich, yet light and fluffy, bursting with coconut flavor from the coconut milk, extract, and shredded coconut.

Why You’ll Love This Recipe

This Coconut Texas Sheet Cake is a must-try for coconut lovers. It’s incredibly moist and filled with rich coconut flavor. Whether you’re serving it at a party or enjoying a slice with your coffee, it’s sure to be a hit!

Kitchen Equipment You’ll Need

• Large mixing bowl
• Small saucepan
• Whisk
• 10×15 baking pan
• Cooking spray or butter for greasing
• Mixing spoon
• Sifter (optional)

Ingredients

Coconut Cake:

• 2 1/3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 13.5 oz can coconut milk (including both liquid and solids)
• 1/2 cup butter (real, salted)
• 1/2 cup half & half or whole milk
• 2 eggs
• 3 teaspoons coconut extract

Coconut Icing:

• 1/2 cup butter (real, salted)
• 1/2 cup half & half or whole milk
• Dash of salt
• 1 teaspoon coconut extract
• 1 1-lb box powdered sugar
• 3 cups sweetened flaked coconut

Instructions

For the Cake:

1. Preheat your oven to 350°F. Grease a 10×15 baking pan or coat it with cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
3. In a small saucepan, combine the coconut milk and butter. Heat over medium-high heat, stirring, until it reaches a boil. Remove from heat.
4. In another bowl, mix the half & half, eggs, and coconut extract until well combined.
5. Pour the coconut milk mixture into the flour mixture and stir to combine. Add the egg mixture and whisk everything together for one minute.
6. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and prepare the icing.

For the Icing:

1. Sprinkle the sweetened flaked coconut evenly over the warm cake.
2. In a small saucepan, combine the butter, half & half, and a dash of salt. Heat until simmering.
3. Optionally sift the powdered sugar into a mixing bowl to prevent lumps. Pour the hot butter mixture over the powdered sugar. Add coconut extract and stir until smooth.
4. Drizzle the warm icing over the coconut-covered cake. Let it rest for 30 minutes before serving.
5. Once the cake is cool, cover and store it at room temperature.

Tips for Success

• Make sure to incorporate both the liquid and solid parts of the coconut milk for the best texture.
• Sifting the powdered sugar is optional but recommended to achieve a smoother icing.

Additional Tips and Variations

• For a nutty twist, add some toasted coconut or chopped pecans to the icing.
• If you prefer a more subtle coconut flavor, reduce the coconut extract by half.

Nutritional Highlights (Per Serving)

While the exact nutritional content can vary, a typical serving of this cake is rich in flavor and provides a satisfying sweet treat. For those tracking calories or sugar intake, consider enjoying a smaller slice or sharing with friends!

Frequently Asked Questions (FAQ)

Can I use light coconut milk?

Light coconut milk can be used, but the cake may be slightly less rich and moist.

Can I make this cake ahead of time?

Yes! This cake can be made a day in advance. Just cover it well and store at room temperature.

What if I don’t have a 10×15 pan?

You can use a 9×13 pan, but the baking time might need to be adjusted slightly.

Conclusion

This Coconut Texas Sheet Cake is a delightful way to indulge in coconut goodness. I hope you give this recipe a try and experience its moist, flavorful magic. If you do, please share your thoughts and any variations you tried. Happy baking!