Coconut Sheet Cake Recipe

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Everett Dean Modified: March 22, 2022
Coconut Sheet Cake Recipe

How To Make Coconut Sheet Cake

This coconut sheet cake has become a party favorite. It’s perfectly soft, moist, and brimming with sweet coconut flavor. After one bite you’ll be smitten.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • cupall-purpose flour(plus more for dusting pan)
  • ¼cupcornstarch
  • tspbaking powder
  • ¼tspbaking soda
  • ½tpssalt
  • ¾cupunsalted butter(softened)
  • cupgranulated sugar
  • 4largeeggs
  • 1cupcanned coconut milk(full fat), (at room temperature)
  • ½cupsour cream(full fat)
  • 1tspcoconut extract(no imitation, use the real stuff)
  • ½tspvanilla extract
  • ½cupunsalted butter(softened)
  • 8ozcream cheese(softened)
  • ¾tspcoconut extract
  • cuppowdered sugar
  • cupsweetened coconutshredded, or unsweetened
  • 12ozfresh raspberries


  1. Preheat oven to 350 degrees F. Butter a rimmed 18×13-inch baking sheet, dust with flour and shake out excess, set aside. 

  2. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt for 20 seconds, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time.

  4. In a medium mixing bowl, whisk together coconut milk, sour cream, coconut extract, and vanilla extract until blended.

  5. Add 1/3 of the flour mixture to the butter or egg mixture and mix on low speed just until combined.

  6. Add in 1/2 of the coconut milk mixture and mix just until combined, repeat with flour and coconut milk mixtures once more and then end by mixing in the last 1/3 of the flour mixture and mix just until combined.

  7. Scrape down sides and bottom of the bowl with a spatula and fold several times to ensure everything is evenly combined. Pour batter into a prepared baking dish and spread into an even layer.

  8. Bake in a preheated oven until the toothpick inserted into the center comes out clean for about 23 to 28 minutes. Remove from oven and cool completely on a wire rack.

Frosting and toppings:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter until smooth. Add in cream cheese and mix until smooth.

  2. Mix in coconut extract and powdered sugar and whip until light and fluffy for about 1 to 2 minutes. Spread evenly over cooled cake then top with coconut and raspberries.

  3. Cut into squares. Store in an airtight container in the refrigerator. Once fully chilled, let it rest at room temp for about 10 to 15 minutes before serving.


  • Calories: 416.27kcal
  • Fat: 22.19g
  • Saturated Fat: 14.44g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 4.83g
  • Polyunsaturated Fat: 1.01g
  • Carbohydrates: 52.23g
  • Fiber: 2.05g
  • Sugar: 37.27g
  • Protein: 4.26g
  • Cholesterol: 83.17mg
  • Sodium: 164.83mg
  • Calcium: 61.54mg
  • Potassium: 129.38mg
  • Iron: 1.59mg
  • Vitamin A: 165.01µg
  • Vitamin C: 4.82mg
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