Soft, tender, and perfectly sweet, this coconut cake is a delicious treat for any occasion!
This homemade coconut sheet cake is easy to make and perfect for any event. I made it with a gluten-free flour mix, but it works with all-purpose flour, too.
This cake is light and fluffy and pairs well with a whipped topping rather than frosting. I used half cream and half coconut cream to make a coconut-flavored whipped cream.
How To Make Coconut Cake
For this recipe, you will need flour, sugar, baking powder, baking soda, salt, butter, coconut extract, shredded coconut, milk, coconut milk, sour cream, and eggs!
Mix the dry ingredients in a large mixing bowl. Add the butter, 1/2 cup milk, coconut extract, and shredded coconut to the bowl and mix until combined.
Whisk the coconut milk, sour cream, and eggs in a separate bowl until smooth.
Slowly add the wet mixture to the large mixing bowl with the mixer running on low speed. Scrap down the sides and mix until thoroughly combined. Mix well, but avoid overmixing the batter.
Pour the cake batter into a prepared 9×13 inch pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before topping with icing or whipped cream.
Cover the cake with homemade whipped cream or coconut whipped cream and top with toasted coconut flakes. Serve and enjoy!
Store the coconut cake covered in the refrigerator for up to 5 days.
Coconut Cake Recipe FAQ
Can I make this cake gluten-free?
Yes! This recipe works great with a gluten-free flour blend. Simply substitute the all-purpose flour with an equal amount of gluten-free flour. Be sure to use a blend that includes xanthan gum or another binding agent for the best texture.
Can I use coconut oil instead of butter?
Absolutely. You can substitute coconut oil for butter in a 1:1 ratio. Just make sure the coconut oil is softened but not melted for easier mixing.
How do I make coconut-flavored whipped cream?
To make coconut whipped cream, use half heavy cream and half coconut cream. Beat them together with a bit of sugar and vanilla extract (or coconut extract for extra flavor) until soft peaks form. If you’re dairy-free, you can use only coconut cream for a fully vegan whipped topping.
Can I use sweetened shredded coconut instead of unsweetened?
Yes, sweetened shredded coconut will work if you prefer a sweeter cake. However, it may slightly alter the sweetness of the final cake. You can reduce the sugar in the recipe by ¼ cup to balance the sweetness if desired.
How should I store the cake?
You can store the coconut cake covered in the refrigerator for up to 5 days. If you’ve added whipped cream on top, it’s best to store it in the fridge to keep the topping fresh. You can also freeze the cake (without the whipped cream) for up to 3 months.
Can I make this coconut cake ahead of time?
Yes! You can bake the cake up to two days in advance. Once cooled, wrap it tightly and store it in the refrigerator. Wait to add the whipped cream and toasted coconut until just before serving.
How do I toast coconut flakes?
To toast coconut, spread unsweetened coconut flakes in a single layer on a baking sheet. Bake in a preheated 350°F (177°C) oven for 5-7 minutes, stirring once halfway through. Keep a close eye on the coconut as it can burn quickly.
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Coconut Cake Recipe
Soft, tender, and perfectly sweet, this coconut cake is a delicious treat for any occasion!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9x13 inch cake 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 3 cups all-purpose flour or gluten-free flour blend
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (or coconut oil), softened at room temperature
- 1 tablespoon coconut extract
- 1/2 cup unsweetened shredded coconut
- 1/2 cup milk, at room temperature
- 1/2 cup coconut milk
- 1/3 cup sour cream, at room temperature
- 3 large eggs, at room temperature
Instructions
- Preheat the oven: Set the oven to 350°F (177°C). Grease and flour a 9×13-inch cake pan and set aside.
- Mix the dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, sugar, baking powder, baking soda, and salt. Mix on low speed for a few seconds to combine.
- Add the butter and milk: Add the softened butter, coconut extract, shredded coconut, and ½ cup of milk to the dry ingredients. Beat at medium speed until the mixture is moistened and resembles a thick dough, for about 1 minute. Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
- Prepare the wet ingredients: In a separate bowl, whisk together the coconut milk, sour cream, and eggs until smooth.
- Incorporate the wet ingredients: Add the egg mixture slowly, with the mixer running at medium speed. Scrape down the sides and bottom of the bowl as needed. Mix until combined, but do not overmix; small lumps in the batter are okay.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 32-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Allow the cake to cool completely in the pan on a wire rack before adding any toppings.
- Add toppings: Once the cake is completely cooled, top it with freshly whipped cream (or coconut whipped cream) and sprinkle with toasted coconut.
- Serve and enjoy!
Nutrition Facts
- Serving Size: 1 slice
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