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!
- 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
- 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
- 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.