Easy Coconut Texas Sheet Cake
Warm weather is the time for fresh flavors, especially of the tropical variety. I mean if we can’t live near a beach lined with coconut trees, we can fill our desserts with those flavors and pretend. I had this idea for an easy coconut Texas sheet cake, to combine both those classic coconut flavors for summer, with my love for the rich deliciousness of a Texas sheet cake.
Also, I just love a single-layer cake. And a sheet cake? It’s extra thin, making each rich and fudgy bite packed with flavor. Not to mention it comes together quickly and easily. Perfect for the times you need a dessert for a large crowd, but don’t want to spend forever in the kitchen.
This coconut cake version is all the things you love about a classic Texas sheet cake – rich, moist, and baked on a massive tray – but packed with coconut flavor. Also, fudgy doesn’t mean chocolatey, ok? Cause this coconut frosting is FUDGY (but there’s no chocolate in sight). Each bite is better than the next, and this cake tastes even better the next day.
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WHAT IS TEXAS SHEET CAKE?
I can’t specifically remember the first time I had Texas sheet cake, but if I can be honest… I wasn’t a massive fan at first. That’s kid tastebuds for you (who grew up on Betty Crocker Devil’s Food cake mixes). No shade to boxed cake, but when that’s what you’re expecting, Texas sheet cake might take you by surprise.
I’m now a massive fan, and even made a cookie version of this classically chocolate dessert. Texas sheet cake at its core is a thin chocolate cake, baked on a large sheet tray (like the size of Texas), and topped with a fudgy chocolate frosting. This baby is a butter-lover’s dream. You’ll find many variations, some of which have an additional topping of nuts (I would never!).
Why does the coconut milk need to be shaken? Coconut milk has a decent amount of fat in it, which will separate as it sits (especially if chilled). You need to shake or give a good stir to your coconut milk so all parts are mixed in before you measure it.
INGREDIENTS
- Sugar: Adds sweetness while making the cake moist and tender
- Flour: For structure and texture
- Baking Soda: Gives a little rise, but not too much
- Salt: Flavor amplifier, baby
- Coconut Oil: For moisture and extra coconut flavor
- Unsalted Butter: Contributes to flavor as well as moisture and the final texture
- Coconut Milk: Full-fat for extra moisture
- Sour Cream: To round out the richness of the cake
- Eggs: Bind together your batter while also contributing the final bite
- Vanilla Extract: A balance to the coconut
- Coconut Extract: Brings home that coconut flavor
- Sweetened Shredded Coconut: Adds flavor, moisture, and sweetness
- Powdered Sugar: To sweeten your frosting
What’s the benefit of toasting coconut? Toasting the coconut will amplify its flavor while making a pretty contrast in color when sprinkled over the top of your cake. Note that we only want to toast the coconut going over the top of the cake. The rest of the coconut, that’s folded into the cake batter, stays un-toasted.
HOW TO MAKE AN EASY COCONUT TEXAS SHEET CAKE
To make clean up easy, start by toasting the coconut for the top of your cake. Preheat your oven to 325°F and line your baking sheet with a piece of parchment paper.
Spread 1 cup of your shredded coconut onto your pan into one layer. Bake for 5 minutes, checking on the color constantly, and stir once or twice. Depending, you might need to bake up to 10 minutes to get that nice golden color. Pour into a bowl and set aside.
For your cake, preheat your oven to 350°F and grease your 11×17-inch baking sheet. You can line this with parchment paper if desired, though it’s not necessary since you will likely serve the cake directly from the pan.
Whisk together the flour, sugar, baking soda, and salt in a large bowl. Then, grab a medium pot and add in your butter, coconut oil, and coconut milk. Melt these ingredients together until steaming but not boiling. This step helps to bloom those coconut flavors.
Pour your melted butter into your dry ingredients and whisk until just combined. Add in your sour cream, eggs, vanilla, and coconut extract, whisking until smooth. Fold in your shredded coconut (not the toasted coconut) until combined.
Pour your batter onto your greased sheet pan and spread out evenly. This is a thin cake! Bake for 20-25 minutes until a toothpick inserted comes out clean.
As your cake bakes, make your frosting. Melt your butter and coconut milk in a pot over medium heat. Remove from heat and whisk in your powdered sugar, vanilla, coconut extract, and salt until smooth.
Once you remove your baked cake from the oven, pour your frosting immediately over it. Spreading the frosting evenly across the top. Sprinkle with your toasted coconut and allow to cool completely. Slice and enjoy!
3 reasons you’ll love this sheet cake
TIPS & VARIATIONS
- Keep a close eye on your coconut as you toast it. Depending on your oven, it may take less or more time. Just stir it every few minutes and pull once it starts to brown evenly. It will likely brown around the edges first. Most of your shredded coconut should be a deeper golden, so stir and give another 1-2 minutes before pulling from the oven
- Only toast the coconut for the top of your cake. Toasting it will enhance the flavor, but also dry it out. You want that added moisture in the actual cake layer, hence why we’re not toasting that coconut portion.
- Make sure to shake your coconut milk before measuring. The fat in the coconut milk will likely separate as it sits (especially if you have some in the fridge), so you want to make sure it’s mixed in before measuring.
- Melting your butter, coconut oil, and coconut milk together in a pot helps to bloom the flavors. Don’t try to skip this step or speed it up. We want all that coconut bursting through!
- Prep your frosting while your cake bakes so you have it ready to pour over as soon as you pull your cake from the oven. Adding the frosting while the cake is hot will add extra moisture and flavor to your cake
HOW TO STORE YOUR COCONUT CAKE
Once baked, your cake should be wrapped and stored at room temperature. It will keep for up to 3 days on your counter, or you can pop it in the fridge for a 5-day shelf life. Additionally, you can slice your cake and freeze it in slices, between layers of parchment paper, for up to 3 months.
I find it best at room temperature, so I recommend pulling your cake out of the fridge/freezer to thaw before eating. You can also pop a slice in the microwave for 5-10 seconds to warm it through (not hot, just… room temperature).
MORE WARM WEATHER RECIPES
Speaking of fresh flavors, you have to try my Homemade Blueberry Pie with the most buttery, flaky pie crust. Comes together easily and is oh so good. Or, if you’re baking just for one, make this quick single-serve Strawberry Shortcake. A drop biscuit base that all comes together in under 20 minutes! Want even more crackly glaze? Try these One Bowl Lemon Shortbread Bars.
Equipment
- Mixing Bowls
- Whisk
- Parchment Paper
- Spatulas
- 11”x17” Baking Sheet
- Measuring Cups
- Measuring Spoons
- Pot
Ingredients
- 2 cups sugar
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unrefined coconut oil
- ½ cup unsalted butter
- 1 cup canned full-fat coconut milk well-stirred
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 1 cup sweetened shredded coconut
- ½ cup unsalted butter
- ⅓ cup canned full-fat coconut milk well-stirred
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- ½ tsp coconut extract
- ⅛ tsp salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 325°F and place a piece of parchment paper on your baking sheet
- Spread 1 cup of shredded coconut onto your sheet pan into one layer. Bake for 5-10 minutes, stirring once or twice, to toast your coconut. Remove and pour into a bowl. This will be for your topping at the end!
- Now, preheat oven to 350°F. Grease an 11×17-inch baking sheet and line with parchment paper if desired.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a medium pot, add your butter, coconut oil, and coconut milk. Place over medium heat and stir until melted and steaming (not boiling). Remove from the heat
- Pour the warm butter mixture into the dry ingredients and whisk until just combined.
- Whisk in sour cream, eggs, vanilla, and coconut extract until smooth.
- Fold in the shredded coconut (not the toasted coconut!).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes until a toothpick comes out clean.
- While the cake bakes, make your frosting. In a pot, melt butter with coconut milk over medium heat.
- Remove from heat and whisk in powdered sugar, vanilla, coconut extract, and salt until smooth
- When the cake comes out of the oven, immediately pour the warm frosting evenly over the hot cake. Gently spread with a spatula as needed and top with toasted shredded coconut
- Let the cake cool completely before serving
