Easy Coconut Sheet Cake

This Easy Coconut Sheet Cake is a delicious and simple dessert that is perfect for any occasion. It features a moist and fluffy coconut cake that is topped with a creamy coconut frosting.

The cake is easy to make and requires minimal ingredients, making it a great choice for busy bakers.

The combination of coconut and cream cheese in the frosting adds a delicious flavor that will have your guests asking for seconds. With its light and fluffy texture, this Easy Coconut Sheet Cake is sure to be a hit at your next gathering.

Timing For Easy Coconut Sheet Cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12

Yield: 1 9×13 inch cake

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Image Credit: southernbite.com

Ingredients

-2 cups all-purpose flour

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1/2 teaspoon salt

-1/2 cup (1 stick) butter, melted

-1 cup granulated sugar

-2 large eggs

-1 teaspoon vanilla extract

-1 cup buttermilk

-1/2 cup sweetened shredded coconut

-1/2 cup sweetened flaked coconut

-1/4 cup melted butter

-1/4 cup packed light brown sugar

-1/2 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees Fahrenheit.

Preheating the oven is an important step for baking a delicious coconut sheet cake. To preheat the oven, start by setting the temperature to 350 degrees Fahrenheit.

Once the oven is set, turn it on and wait for the preheat light to turn on or for the oven to beep. This indicates that the oven has reached the desired temperature.

Allow the oven to preheat for at least 15 minutes before placing the cake in the oven. This will ensure that the cake is cooked evenly and thoroughly.

2. Grease a 9×13 inch baking pan with butter or cooking spray.

Making a Coconut Sheet Cake is an easy and delicious way to satisfy your sweet tooth. To get started, you will need to grease a 9×13 inch baking pan with butter or cooking spray.

This will ensure that the cake does not stick to the pan and makes it easier to remove when it is finished baking. Next, preheat your oven to 350 degrees Fahrenheit.

3. In a large bowl, whisk together some ingredients.

Then, in a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

In a separate bowl, beat together 1/2 cup softened butter, 1 cup white sugar, and 2 eggs until light and fluffy. Then, add 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract.

4. In a separate bowl, mix together the ingredients.

In a separate bowl, mix together 1/2 cup melted butter, 1 cup white sugar, 1/2 cup light brown sugar, and 2 large eggs. Beat until the mixture is light and fluffy.
Then, stir in 1 teaspoon vanilla extract, 1 cup coconut milk, and 1/2 cup shredded coconut. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Add 1 teaspoon vanilla extract .

Once combined, add in 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 3 cups of all-purpose flour. Mix until everything is fully incorporated.

Finally, add 1 teaspoon of vanilla extract and 1/2 cup of coconut milk to the butter mixture and mix until combined.

6. Slowly add the dry ingredients to the wet ingredients and mix until combined.

Slowly add the dry ingredients to the wet ingredients and mix until combined. Once the batter is ready, spread it evenly in a greased sheet pan.

Bake the cake for about 25 minutes or until a toothpick inserted in the center comes out clean. Finally, let the cake cool before adding the frosting.

7. Pour the batter into the prepared baking pan and spread evenly.

Finally, stir in the coconut flakes and pour the batter into the prepared baking pan. Use a rubber spatula to spread the batter evenly in the pan. Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the cake to cool completely before frosting.

Once the coconut sheet cake is finished baking, the next step is to allow it to cool completely before frosting. This is an important step that should not be skipped, as frosting a warm cake can cause the frosting to melt and ruin the cake.

To ensure the cake is cooled properly, it should be left to cool in the pan for at least an hour.

After an hour, the cake can be removed from the pan and placed on a cooling rack. The cooling rack will help the cake to cool more quickly and evenly. Once the cake is completely cool, it can be frosted and enjoyed.

10. make the frosting.

To make the frosting, mix together 1/2 cup melted butter, 1/2 cup coconut milk, 1 teaspoon vanilla extract, and 4 cups powdered sugar. Spread the frosting over the cooled cake and sprinkle with shredded coconut.

12. Cut into squares and serve. Enjoy!

Spread the frosting over the cooled cake and sprinkle with 1 cup of shredded coconut. Finally, cut the cake into squares and serve. Enjoy!

Nutrition Facts (per serving)

Serving Size: 1 slice

Calories: 343

Total Fat: 17.5g

Saturated Fat: 13.3g

Trans Fat: 0g

Cholesterol: 42mg

Sodium: 118mg

Total Carbohydrates: 45.4g

Dietary Fiber: 1.1g

Sugars: 29.5g

Protein: 3.5g

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Special Tips

    1. Use a light-colored baking pan to ensure even baking.
    2. Grease the pan generously with butter or oil to avoid sticking.
    3. Be sure to sift the dry ingredients together to avoid lumps in the cake.
    4. Beat the egg whites until they form stiff peaks to give the cake a light and fluffy texture.
    5. Use a rubber spatula to gently fold in the coconut flakes into the cake batter.
    6. Bake the cake until a toothpick inserted in the center comes out clean.
    7. Allow the cake to cool completely before frosting and serving.

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