Coconut sheet cake—just hearing those words brings a warm wave of nostalgia, like the scent of sunscreen on a sunny beach day. Picture this:
a cake so soft and fluffy, it feels like biting into a sweet cloud on a lazy Sunday afternoon. My cousin swore by this recipe last Easter, and while her baking skills are usually hit-or-miss, I must admit, she knocked it out of the park with this one.
Grab your apron, and let’s see if this cake can transport you to a tropical island, even if just for a moment!
Steps
- Preheat your oven to 180°C (350°F) for a conventional oven or 160°C (320°F) if using a fan-assisted oven. Grease a 9×13 inch cake pan and line it with parchment paper for easy removal.
- In a bowl, sift together flour, cornstarch, baking powder, and salt; mix well and set aside. In another large bowl, cream butter, oil, and sugar using an electric mixer until light and fluffy.
- Add eggs to the creamed mixture one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts along with the coconut milk until everything is well combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Gently incorporate the shredded coconut until just blended.
- Pour the batter into the prepared cake pan, level the top, and tap the pan on the counter to remove any large air bubbles. Bake for about 28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely. Once cooled, invert the cake onto a serving plate and prepare the frosting.
- For the frosting, cream the butter until light and fluffy, then gradually add powdered sugar in three batches, mixing well each time. Add the cold cream cheese, vanilla, and coconut extract, mixing until smooth.
- Spread the frosting evenly over the cooled cake and sprinkle with shredded coconut. Enjoy your delicious coconut sheet cake!
Ingredients
- 2¼ cups (280 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt (omit if using salted butter)
- ½ cup (113 g) unsalted butter, at room temperature
- 5 tablespoons (66 g) unflavored vegetable oil, such as canola oil
- 1? cups (332 g) granulated sugar
- 3 large eggs, at room temperature
- 1½ teaspoons vanilla extract or essence
- 1 teaspoon coconut extract or essence (can substitute with ½ teaspoon almond extract)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) dried, unsweetened shredded coconut
- ½ cup (113 g) unsalted butter, at room temperature
- 2¼ cups (285 g) powdered sugar, also known as icing sugar or confectioners sugar
- ¾ cup (167 g) cold cream cheese, preferably firm type
- ¾ teaspoon vanilla extract or essence
- ½ teaspoon coconut extract or essence (can substitute with ½ teaspoon almond extract)
- 1 cup (80 g) dried, unsweetened shredded coconut, for garnishing
Nutritional Values
Calories: 8120kcal | Carbohydrates: 1020g | Protein: 100g | Fat: 420g | Saturated Fat: 260g | Polyunsaturated Fat: 60g | Monounsaturated Fat: 80g | Trans Fat: 8g | Cholesterol: 1100mg | Sodium: 4540mg | Potassium: 2580mg | Fiber: 20g | Sugar: 740g | Vitamin A: 6900IU | Vitamin C: 20mg | Calcium: 1620mg | Iron: 20mg
FAQ
- How should I store the coconut sheet cake?
- The cake can be kept at room temperature for the day. However, due to the cream cheese frosting, it should be refrigerated overnight to ensure freshness and safety.
- Can I substitute coconut essence/extract with another flavor?
- If coconut essence is hard to find, you can use 1/2 teaspoon of almond essence as a substitute for 1 teaspoon of coconut essence. This will slightly reduce the coconut flavor, but it won’t make a significant difference.
- What type of cream cheese should I use for the frosting?
- It is recommended to use firm, cold cream cheese for the frosting to ensure it remains stable and doesn’t become too soft, especially if you’re using it for piping.
- Is it necessary to use a convection oven for this cake?
- No, you can use a conventional oven set at 180°C (350°F). If you have a convection oven with a fan, reduce the temperature to 160°C (320°F) to avoid over-baking.
- Why do you recommend using a little extra oil in the recipe?
- Adding a bit more oil helps keep the cake moister for a longer period and reduces crumbliness, resulting in a better texture overall.
Tips
- Ensure not to overmix the batter once you’ve added the dry ingredients. Fold gently just until the flour is incorporated to maintain the cake’s fluffy texture.
- If coconut essence or extract is unavailable, you can substitute it with almond essence/extract for a similar flavor profile.
- Use cold, firm cream cheese for the frosting to achieve a stable and pipeable consistency, especially useful in warmer climates.
- To maintain moisture, consider adding extra canola oil as it helps keep the cake from becoming crumbly and retains its moist texture for longer.
Equipment
- Electric Mixer (Hand Mixer or Stand Mixer)
- 9×13 Inch Cake Pan
- Parchment Paper
- Wire Rack
