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!
I’m excited to be in charge of dessert for our Easter feast this year and by dessert, I actually mean desserts! I can’t think of a family gathering where we just had one dessert to choose from, so Easter will be no different. Everyone will show 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 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.
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. I bake my sheet cakes in an 18×13 rimmed sheet pan. 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.
It’s pure coconut perfection! Triple the coconut, that is! Coconut oil, coconut milk and sweetened flaked coconut make it super coconut-ty and crazy delicious!
This cake is going to knock your socks off it’s so moist and amazing! It’s simple, sweet and would make for a super special Easter dessert. The toasted coconut sprinkled over the creamy dreamy frosting brings even more flavor and beauty to this yummy cake.
It’s one of those cakes that everyone will rave about and I have a feeling they’ll be begging you to bake it again and again. Even though it’s scratch-made, it’s still very easy…
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!
What Do I Need to Make Coconut Cream Sheet Cake
(see recipe card for measurements and details)
- All-purpose flour
- Baking powder
- Salt
- Coconut oil
- Granulated sugar
- Large eggs
- Unsweetened coconut milk
- Sweetened coconut flakes, divided
- Cream cheese, softened
- Powdered sugar (confectioner’s sugar)
- 9×13 baking dish
- Nonstick cooking spray
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 until batter is well combined and smooth. Fold in the coconut.
- Pour batter into prepared baking dish and 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 coconut 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, beat the coconut oil and cream cheese together with an electric mixer or hand mixer 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 and sprinkle with toasted coconut.
- Note: Store cake in the refrigerator for up to 5 days. Let come to room temperature before serving.
The Best Easter Brunch Recipes
Plan a festive and delicious Easter meal for your loved ones with this collection of The Best Easter Brunch Recipes. Fresh and flavorful sides, festive snacks and desserts–there’s so much yumminess to choose from.
How to Store Coconut Cream Sheet Cake
Store coconut cream cake in the refrigerator for up to 5 days. Let come to room temperature before serving.
Enjoy it for Easter or anytime you’re craving something coconut! If you make this Coconut Cream Sheet Cake and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Coconut Cream Sheet Cake
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 12
- Category: Dessert
Description
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!
Ingredients
Cake:
- 2–1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coconut oil, melted & slightly cooled
- 1–1/2 cups granulated sugar
- 4 large eggs
- 1 cup unsweetened coconut milk
- 2–1/2 cups sweetened coconut flakes, divided
Frosting:
- 1/2 cup coconut oil, not melted
- 1 (8 ounce) cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons unsweetened coconut milk
- 1 cup sweetened coconut flakes, toasted
Instructions
- 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 until batter is well combined and smooth. Fold in the coconut.
- Pour batter into prepared baking dish and 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 coconut 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, beat the coconut oil and cream cheese together with an electric mixer or hand mixer 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 and sprinkle with toasted coconut.
- Note: Store cake in the refrigerator for up to 5 days. Let come to room temperature before serving.
I made it for our Super Bowl feast! It was a huge hit!
Hi, Cyndi! Oh, yay! I’m so glad you enjoyed it!
Do you use sweetened or unsweetened coconut milk?
Hi Becky! I recommend using the unsweetened coconut milk out of the can: https://www.mccormickforchefs.com/products/thai-kitchen/coconut-milk Enjoy!
Could I substitute the all-purpose flour with a gluten-free flour, i.e. coconut or almond? If so how much? Will that also change the amount of liquids?
Thank you
Hi Maria! You could substitute the all-purpose flour with an all-purpose gluten free flour without adjusting the recipe. Same with almond flour…it can be used in place of all-purpose flour at a 1:1 ratio. Substituting with coconut flour is a bit trickier and would require adjusting other ingredients in the recipe. I haven’t tested the recipe with coconut flour to say for sure. Hope this helps. Enjoy!