Name: Coconut Cream Sheet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Ingredients: 2 and 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 cup coconut oil, melted & slightly cooled; 1 and 1/2 cups granulated sugar; 4 large eggs; 1 cup unsweetened coconut milk; 1 and 1/2 cups sweetened coconut flakes; 1/2 cup coconut oil, not melted; 1 (8 ounce) block cream cheese, softened; 4 cups powdered sugar; 2 teaspoons unsweetened coconut milk; 1 cup sweetened coconut flakes, toasted

A moist Coconut Cream Sheet Cake using coconut oil, coconut milk and sweetened coconut flakes to make it extra coconut-ty and out-of-this world delicious!

A slice of coconut cream sheet cake on a rimmed white plate.

Coconut Perfection

This moist and amazing Coconut Cream Sheet Cake is going to knock your socks off. It’s pure coconut perfection! Coconut oil, coconut milk and sweetened flaked coconut make it super coconut-y and crazy delicious! The toasted coconut sprinkled over the creamy dreamy frosting brings even more flavor and beauty to this yummy cake. It would make the perfect simple, sweet treat for Easter brunch.

A coconut cream sheet cake in a glass baking dish with several slices removed.

I’m excited when I get to be in charge of dessert for our Easter feast. And by dessert, I actually mean desserts! I can’t think of a family gathering where we just had one dessert to choose from. Everyone shows up knowing they’ll need to save room for desserts because we’ll have a spread of them!

Coconut cream pie has always been a family favorite for Easter so I decided to put a new spin on it and bake it into a cake since I’m planning to bake mini chocolate fudge cream pies for Easter as well! And let me tell you, this cake turned out fantastic! I have no doubt it’s going to become a new family favorite that we’ll be baking for years to come.

It’s one of those cakes that everyone will rave about and I have a feeling your crowd will be begging you to bake it again and again too. Even though it’s scratch-made, it’s still very easy.

A slice of coconut cream sheet cake on a spatula.

What is a Sheet Cake?

Sheet cake is another name for slab cake. It’s a 2-3 inch deep cake baked in a shallow, large rectangular pan, sometimes called a jelly roll pan. In this case, it’s baked in a 9×13 glass baking dish. Rumor has it that sheet cakes originated in Texas, so they’re sometimes called a Texas Sheet Cake. And they’re definitely a southern staple at the dessert table.

A coconut cream sheet cake in a glass baking dish on a white marble counter.

More of My Favorite Sheet Cakes

Carrot Cake Sheet Cake: This moist and flavorful Carrot Sheet Cake screams special with every scrumptious bite!
Chocolate Chocolate Chip Sheet Cake: For all my fellow chocolate lovers out there! This incredibly moist Chocolate Chocolate Chip Sheet Cake is so amazing it will knock your socks off!
Key Lime Sheet Cake: It’s refreshing and moist with lots of tangy lime flavor in both the cake and the icing. Lime lovers will love it!
Pumpkin Sheet Cake: Pumpkin and spice and all things nice baked into a moist, delicious cake that will serve a crowd
Chocolate Sheet Cake with Chocolate Pecan Icing: A super moist chocolate sheet cake covered in a rich chocolate pecan icing that’s out-of-this-world delicious!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

All-purpose flour: the structure of the cake. It gives it body and holds everything together.
Baking powder: the leavening agent that makes the cake rise and keeps it from being dense.
Kosher salt: balances the sweetness and sharpens the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
Coconut oil: adds moisture, richness and a mild coconut flavor while keeping the cake super soft.
Granulated sugar: sweetness that helps with texture, browning and moisture retention.
Large eggs: bind ingredients together, adds structure and contributes to the richness and rise of the cake.
Unsweetened coconut milk: contributes to the moisture and adds coconut flavor. It helps keep the cake tender and thins the frosting to a spreading consistency.
Sweetened coconut flakes: add a sweet, delicious coconut flavor and a chewy texture throughout the cake, and when toasted, a deeper, caramelized coconut flavor as the garnish.
Cream cheese: gives the frosting its creamy, tangy base.
Powdered sugar: sweetens and thickens the frosting. Sift first to avoid lumps.

Supplies:

Ingredients to make coconut cream cake in small white and clear glass dishes on a white marble counter.

How to Make Coconut Cream Sheet Cake

Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, whisk the melted and slightly cooled coconut oil together with the sugar until combined.

Whisk in the eggs, one at a time, until well incorporated.
Alternate stirring in the milk and dry ingredients.

Stir until batter is well combined and smooth.
Fold in 1 and 1/2 cups sweetened coconut flakes.
Pour batter into prepared baking dish.

Steps to make a coconut cream sheet cake.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
With the oven still on, spread 1 cup sweetened coconut flakes on a baking sheet and bake for 8-12 minutes or until it just starts to turn light shades of brown. Let cool while you prepare the frosting.
For the frosting, add the coconut oil and cream cheese to the bowl of an electric mixer (or use a bowl and hand mixer).

Beat until well combined.
Add 2 cups powdered sugar and coconut milk, beating on low speed until combined.
With the mixer still on low speed, gradually add the remaining 2 cups powdered sugar and then beat on medium-high speed until thick and creamy.
Spread frosting evenly over cooled cake.

Sprinkle with toasted coconut.

Storage

Because of the cream cheese frosting, this coconut cream cake should be stored covered in the refrigerator. Once cooled and frosted, cover the baking dish tightly with plastic wrap or a fitted lid and refrigerate for up to 4–5 days. For best flavor and texture, let slices sit at room temperature for about 20–30 minutes before serving so the frosting softens and the cake turns perfectly tender.

To freeze, allow the cake to cool completely, then wrap the whole cake (or individual slices) tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving for the best texture and flavor.

Cakes Made for Celebrating

From a simple cake for a kid’s party to something a little fancier to wow the crowd, look no further than my Cakes Made for Celebrating! Sheet cakes, layer cakes, ice cream cakes, and more. There’s something for every taste and every occasion!

Pumpkin spice pound cake, naked confetti cake, fudge caramel stout cake, and zucchini sheet cake.

If you make my Coconut Cream Sheet Cake, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,