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 (see notes!)
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:
Yield: 12-20 Author: Mandy Rivers | South Your Mouth
A velvety tender Texas sheet cake recipe made with coconut milk for a super
moist texture and tons of coconut flavor.
1. Grease a 10×15 baking pan (or spray with cooking spray) and preheat
oven to 350 degrees. See notes below regarding other pan sizes.
2. Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk
to incorporate ingredients then set aside.
3. Combine coconut milk (liquid and solids) and butter in a small saucepan
then heat and stir over medium-high heat until boiling. Remove from heat.
4. Combine half & half, eggs and coconut extract in a small bowl then mix
well and set aside.
5. Pour coconut milk mixture into bowl with flour mixture then stir to
incorporate. Add egg mixture then whisk all ingredients together for one
minute.
6. Pour batter into prepared pan then bake for 25 minutes or until toothpick
inserted in the middle of the cake comes out clean. Remove from oven
then prepare icing.
For the Icing:
1. Sprinkle coconut over warm cake.
2. Combine butter, half & half and salt in a small saucepan then heat until
simmering.
3. Meanwhile, sift powdered sugar into a mixing bowl (the sifting is optional
but it prevents lumps). Pour hot mixture into bowl with powdered sugar.
Add coconut extract then stir until smooth.
4. Working in a wide drizzle, slowly pour warm icing all over coconut and
cake. Allow cake to rest 30 minutes before serving.
5. Once the cake is cool, cover then store at room temperature.