Coconut Sheet Cake


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.

Coconut Sheet Cake | Cooking Classy

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 | Cooking Classy Coconut Sheet Cake | Cooking Classy Coconut Sheet Cake | Cooking Classy


Coconut Sheet Cake

5 from 1 vote

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


  1. For the cake:
  2. 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.
  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. 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.
  4. For the frosting and toppings:
  5. 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).
  6. Recipe source: Cooking Classy


  • Phuong: Hi, Which brand coconut extract are you using? April 27, 2016 at 2:31am Reply

  • Karen: Gorgeous! I would love to try this recipe. Have you ever scaled this recipe down and if so, would you please share with us? April 27, 2016 at 5:31am Reply

  • Denise Spagnuolo: Looks delicious! April 27, 2016 at 10:06am Reply

  • Laura Dembowski: I love sheet cakes! They are such a great thing to serve at parties. Coconut is the perfect flavor to showcase for Spring. April 27, 2016 at 11:07am Reply

  • Anna @ Crunchy Creamy Sweet: I always admire how you can dress up a simple cake with flowers and berries! Stunning! April 27, 2016 at 12:33pm Reply

    • Jaclyn: That’s sweet of you to say Anna! April 27, 2016 at 1:00pm Reply

    • Diane Gabbard: Looks yummy and also a beautiful presentation. What are the little green stars? April 29, 2016 at 9:21am Reply

      • Jaclyn: They are the back side of some mini white flowers :). Thanks for the compliment! April 29, 2016 at 11:08am Reply

  • Juliana Ramsey: Gorgeous! I just bought a bag of Coconut shavings and Coconut Extract not that long ago so I’ll be making this!Thanks for letting me know what kind of camera you use! Since I’m only 16 I can save up and maybe in a few months I’ll be able to buy one! Thanks again! April 27, 2016 at 2:46pm Reply

  • Alexandra: Hello Jaclyn! Your cake is so lovely – I was wondering, if I could make a Bundt cake with the amount of ingredients? April 29, 2016 at 12:03pm Reply

  • Jossy: Made it today and everybody loved it.
    I used the half amount of sugar a it turned out perfectly.
    Will be making the lemon and the chocolate sheet cake for sure
    Thanks May 1, 2016 at 3:43pm Reply

  • Barbara: wanted to try this delicious looking coconut cake. However, it calls for standard rimmed 18 x 13 cookie sheet. My cookie sheets are not that size. Is this cake very thin and can you make it in different size pan. Can’t wait to try it. Thanks! May 3, 2016 at 5:29am Reply

    • Jaclyn: Are they about 17 by 12? Mine are listed as 18 by 13 but they actually measure closer to 17 by 12 and that works perfect. It is a thin cake, you could possible do it in a 13 by 9 and bake longer, I just haven’t tested that yet. May 3, 2016 at 9:53am Reply

    • Jaclyn: Oh my, thanks! I get so used to writing out the 13 by 9 I didn’t even notice it in edits. It is a regular size cookie sheet which is usually 13 by 8 or 17 by 12. May 3, 2016 at 11:28am Reply

      • Annabelle: Hope she is not confusing it with a true “COOKIE SHEET”….remember…it has SIDES and is called a COOKIE SHEET PAN. I’m sure she realized that it has sides…just wanted to be sure.

        Love your decorations. Where did you find the tiny flowers? STUNNING. May 26, 2016 at 6:41am Reply

        • Annabelle: Forgive my comment above. I just now saw that she did say “rimmed” pan. Sorry. May 26, 2016 at 6:43am Reply

  • Laura | Tutti Dolci: This is such a gorgeous sheet cake, I love the coconut and berry topping! May 5, 2016 at 8:29pm Reply

  • mohammad: so beautiful May 20, 2016 at 2:45pm Reply

  • candy: could I do this cake 2 days in advance and keep in fridge? July 7, 2016 at 7:04am Reply

  • AGS: Hi Jaclyn,

    Do you think a vanilla version of this would work by subbing the coconut milk with regular milk and coconut extract with vanilla extract?

    Many thanks August 4, 2016 at 12:20am Reply

  • NRS: So I have made your chocolate sheet cake and your lemon sheet cake. Today I made this. All 3 are amazing! August 7, 2016 at 2:10pm Reply

    • Jaclyn: Thanks – So happy you enjoyed them! August 18, 2016 at 4:28pm Reply

  • heidi: made this today for a party – it was delicious! what flowers did you use? i ended up using pansies and looked/tasted great but I love the little flowers you used… October 16, 2016 at 9:40pm Reply

    • Jaclyn: I can’t remember what they’re called sorry, they were just some from my yard. I’m glad you liked the cake :)! November 22, 2016 at 9:53pm Reply

  • Marwa: It was so nice February 22, 2017 at 11:14pm Reply

  • Lulu: Those are the prettiest cakes! Well done on your presentation! October 1, 2017 at 12:04pm Reply

    • Jaclyn: Thanks Lulu! October 2, 2017 at 11:55am Reply

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