Craving a tropical dessert? Look no further than this moist and delicious Coconut Sheet Cake! Packed with rich coconut flavors and topped with a creamy frosting, this easy-to-make cake will take your taste buds on a sweet island escape. Whether you’re celebrating a birthday or simply want a special treat, this coconut cake recipe is perfect for any occasion. And the best part? It’s made with simple ingredients that are easily accessible.
Ingredients for Coconut Sheet Cake
To get started, you’ll need the following ingredients:
For the Cake:
- 1 (15.25 ounce) box white cake mix – I used Duncan Hines, but any brand will work.
- 1 (3.4 ounce) package instant coconut cream pudding mix – This adds an extra punch of coconut flavor and moisture.
- 4 large egg whites – Room temperature, they give the cake a lighter texture.
- ¾ cup sour cream – Also at room temperature, it keeps the cake moist.
- ¾ cup vegetable oil – Provides the fat that lends richness to the cake.
- ½ cup water – Helps to dissolve and combine the ingredients.
- 2 teaspoons coconut extract – The real star of the show, giving the cake its signature coconut flavor.
For the Frosting:
- 8 ounces cream cheese – Softened for easier mixing.
- ½ cup butter – Also softened to ensure the frosting is silky smooth.
- 3 ¼ cups powdered sugar – Adds the sweetness and smooth texture you want in a frosting.
- 1 teaspoon coconut extract – Amplifies the coconut flavor in the frosting.
- 1 cup sweetened flaked coconut – To sprinkle over the frosting and bring in that final tropical touch.
Now that you’ve gathered your ingredients, let’s move on to the required kitchen tools.
Required Kitchen Tools
To effectively prepare this Coconut Sheet Cake , having the proper kitchen tools on hand will make your baking process smoother and more efficient. Here’s a list of the essential tools you’ll need:
- Hand or Stand Mixer : A must for smoothly blending the cake batter and frosting. A stand mixer with a paddle attachment works wonderfully, but a hand mixer will do the job too!
- 13×9 inch Baking Pan : You’ll need a good-quality 13×9 baking pan for this sheet cake. I used a glass pan, which worked perfectly, but metal ones are fine too.
- Parchment Paper or Cooking Spray : For easy cake release, use a parchment paper liner or generously grease your baking pan with cooking spray.
- Measuring Cups and Spoons : Precision is key, so you’ll need a set of measuring cups and spoons to get the ingredient proportions just right.
- Spatula or Wooden Spoon : Helpful for spreading the batter evenly into the pan and later spreading the frosting over the cake.
- Cooling Rack : It’s important to cool your cake after baking, so have a wire cooling rack handy to ensure your cake cools evenly.
Now that we have the essentials covered, let’s move on to the actual cake-making process!
Preparing the Coconut Sheet Cake
Now that everything is prepped, it’s time to start baking this delicious Coconut Sheet Cake . Follow these steps carefully, and you’ll have a perfect cake that everyone will love!
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C) . While the oven is heating, grease your 13×9 inch baking pan with cooking spray or line it with parchment paper to ensure the cake doesn’t stick.
2. Mix the Cake Batter
In a large mixing bowl (or the bowl of your stand mixer), combine the following: white cake mix, instant coconut cream pudding mix, egg whites, sour cream, vegetable oil, water, and coconut extract.
Using a hand mixer or stand mixer with paddle attachment , beat everything together on medium speed for about 2 minutes . The batter should be smooth and creamy with no lumps. If you don’t have a mixer, you can mix by hand with a whisk or spoon, but it may take longer to achieve that perfect smooth consistency.
3. Pour and Bake
Once your batter is ready, pour it into your prepared baking pan. Use a spatula to spread the batter evenly across the pan, making sure the surface is smooth.
Place the pan on the center rack of your preheated oven and bake for 30 to 40 minutes . Baking times will vary, so start checking the cake at the 30-minute mark. You’ll know it’s done when a toothpick inserted in the center comes out clean.
In my case, the cake was perfectly baked at 35 minutes in a glass pan, but if you’re using a metal pan, it may bake a couple of minutes faster.
4. Cool the Cake
Once your cake is baked to perfection, remove it from the oven and allow it to cool completely in the pan. You can transfer the pan to a cooling rack to speed up the cooling process. Be patient—frosting a warm cake could lead to a melted mess of frosting, and we wouldn’t want that!
While the cake cools, this is the perfect time to prepare the frosting.
Making the Frosting and Decorating the Cake
Now that your coconut sheet cake is fully cooled, it’s time to whip up the delicious cream cheese frosting and finish the cake with some extra coconut goodness!
1. Make the Cream Cheese Frosting
In a large mixing bowl, combine 8 ounces of softened cream cheese and ½ cup softened butter . Using your hand mixer or stand mixer , beat them together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes .
Once the mixture is smooth, reduce the mixer speed to low and gradually add in the 3 ¼ cups powdered sugar , one cup at a time, mixing in between additions to ensure a smooth consistency. When all the powdered sugar has been incorporated, add 1 teaspoon coconut extract and give it a final mix until everything is fully combined and silky smooth.
2. Spread the Frosting
Take the cooled cake and use a spatula to generously spread the cream cheese frosting over the surface of the cake. Ensure you’re spreading it evenly so that each bite will be filled with that creamy goodness. For a more polished finish, you can use the back of a spoon to create soft swirls and waves in the frosting—so it looks as good as it tastes!
3. Add the Flaked Coconut
Now for the finishing touch! Sprinkle 1 cup of sweetened flaked coconut evenly over the top of the frosted cake. This not only adds extra coconut flavor but also gives the cake a beautiful textured look. For an even more toasted coconut flavor, you can also toast the coconut flakes in a dry skillet over medium heat for a couple of minutes, stirring constantly until they’re golden brown.
4. Serve and Enjoy!
Congratulations, your Coconut Sheet Cake is ready to enjoy! You can slice it into squares and serve it right from the pan. This cake is it’s best when served fresh, but it will stay delicious for a couple of days if stored in an airtight container in the refrigerator.
Whether you’re serving it at a party or just treating yourself, this tropical treat is sure to impress with its perfectly moist texture and deep coconut flavor. Enjoy!
Storage Instructions
- If you have leftovers, cover the Coconut Sheet Cake with plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3 days . The cold temperature will help keep the cream cheese frosting fresh.
- You can also freeze the cake! Slice it into portions, wrap each slice tightly in plastic wrap, and place them in a freezer-safe container. To serve, simply let the slices thaw in the refrigerator overnight or out on the counter for a couple of hours.
Conclusion
This Coconut Sheet Cake is a tropical dream come true! It’s not only incredibly easy to make with the help of box cake mix and pudding, but it also tastes homemade thanks to the combination of rich coconut flavors and creamy, tangy frosting. Whether you’re a seasoned baker or just beginning, anyone can whip up this delightful treat in no time. So next time you’re looking for a dessert that’s sure to impress, try this simple yet amazing Coconut Sheet Cake—you won’t regret it! 🌴🍰