Why do I keep making big cookie sheet pans full of cake to tempt me all day long?? It just seems right, that’s why. And still I have plans to make more…because now that I’m suddenly obsessed with sheet cakes I need to try all the flavors! Don’t get me wrong I’ve always loved sheet cakes but I’m just now really appreciating the fact of their simplicity. Mix it, spread it, bake it, frost it, boom done! They’re just easier than layer cakes yet they can still be fancied up, they don’t need to just be your average potluck sheet cake.
This time around I was feeling like coconut cake, so Coconut Sheet Cake it is! And this one most definitely does not disappoint! We were all trying to resist two slices but it’s just not possible with this cake, it’s just not, don’t judge – you’ll see :). At least I waited a few hours to go back for more (as if that helps lol). What I’m getting at is that you need to try this cake! If you like coconut this is the cake for you, and once you try it you’ll want to make it for every get together and special occasion that comes your way. It’s has a perfectly soft and moist crumb and you will be savoring every last bite of it. And don’t get me started on the coconut and fresh raspberry combo, this cake is just that much better when it’s topped with fresh raspberries! Then last but not least, I can’t forget to mention how much love with this Coconut Cream Cheese Frosting, it is one of the dreamiest things on the planet! It’s total bliss in frosting form. Yeah, this cake is a diet killer but it’s worth it!
Coconut Sheet Cake
Yield: 20 - 24 slices
- 2 1/4 cups (318g) all-purpose flour, plus more for dusting pan
- 1/4 cup (34g) cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 1 1/2 cups (315g) granulated sugar
- 4 large eggs
- 1 cup (235ml) canned coconut milk (full fat), at room temperature
- 1/2 cup (120g) sour cream (full fat)
- 1 tsp coconut extract (no imitation, use the real stuff)
- 1/2 tsp vanilla extract
Frosting and toppings
- 1/2 cup (112g) unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- 3/4 tsp coconut extract
- 3 1/2 cups (420g) powdered sugar
- 1 1/2 cups (130g) shredded sweetened or unsweetened coconut
- 12 oz . fresh raspberries
For the cake:
Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet), dust with flour and shake out excess, set aside. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, set aside.
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. In a medium mixing bowl whisk together coconut milk, sour cream, coconut extract and vanilla extract until blended. Add 1/3 of the flour mixture to the butter/egg mixture and mix on low speed just until combined, then add in 1/2 of the coconut milk mixture and mix just until combined, repeat with flour and coconut milk mixtures once more then end by mixing in last 1/3 of the flour mixture and mix just until combined. Scrape down sides and bottom of bowl with a spatula and fold several times to ensure everything is evenly combined. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 28 minutes. Remove from oven and cool completely on a wire rack.
For the frosting and toppings:
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. Mix in coconut extract and powdered sugar and whip until light and fluffy, about 1 - 2 minutes. Spread evenly over cooled cake then top with coconut and raspberries. Cut into squares. Store in an airtight container in refrigerator (once fully chilled let rest at room temp about 10 - 15 minutes before serving).
Recipe source: Cooking Classy