Indulge in the heavenly taste of a truly exceptional Coconut Cream Sheet Cake! This isn’t just any cake; it’s a moist, tender, and intensely flavorful dessert crafted with a triple dose of coconut goodness – featuring coconut oil, rich coconut milk, and perfectly sweetened coconut flakes. Each bite promises an unforgettable experience, making it an absolute showstopper for any gathering, especially your festive Easter celebrations.
As the designated dessert creator for this year’s Easter feast, I knew I had to go above and beyond. And by dessert, I mean a generous spread of them! It’s a cherished family tradition to offer an array of sweet delights, ensuring everyone saves room for the grand finale. This year, I decided to put a delightful twist on a classic Easter favorite: coconut cream pie. The result? This magnificent Coconut Cream Sheet Cake, which has quickly ascended to the top of our family’s most-loved recipes, destined to be baked for many years to come.
Transforming the beloved flavors of coconut cream pie into a cake has been a revelation. This recipe captures all the creamy, dreamy essence you adore, but in an easy-to-serve sheet cake format. Its tender crumb and rich, coconut-infused flavor profile are simply irresistible, promising to be the star of your dessert table.
What is a Sheet Cake? Understanding This Crowd-Pleasing Dessert
A sheet cake, sometimes known as a slab cake, is a versatile and popular dessert baked in a large, shallow rectangular pan. Typically, these cakes are 2 to 3 inches deep, perfect for feeding a crowd without the fuss of multiple layers. My personal preference is an 18×13-inch rimmed sheet pan, which yields a generous portion ideal for parties, potlucks, and family gatherings. Rumor has it that these convenient cakes originated in Texas, earning them the affectionate moniker “Texas Sheet Cake.” Indeed, they are a quintessential Southern staple, renowned for their ease of preparation, transport, and ability to deliver abundant deliciousness.
Sheet cakes are celebrated for their practicality. They eliminate the need for intricate stacking and often come with a pour-over or spreadable frosting that sets beautifully, locking in moisture. This makes them not only a joy to bake but also incredibly simple to serve. Whether it’s a casual get-together or a formal celebration, a sheet cake always feels special yet unpretentious, embodying comfort and indulgence in every slice.
This Coconut Cream Sheet Cake is pure coconut perfection, elevated by a triple-threat of coconut ingredients! We infuse the cake batter with rich coconut oil for supreme moisture, incorporate unsweetened coconut milk for a deep, authentic coconut flavor, and fold in sweetened flaked coconut for delightful texture and an extra burst of sweetness. The result is an incredibly “coconut-ty” and unbelievably delicious cake that will truly knock your socks off with its moist, amazing texture!
Simple yet profoundly sweet, this cake is destined to make your Easter dessert table truly spectacular. The creamy, dreamy frosting, generously spread over the tender cake, is then adorned with golden, toasted coconut. This final touch adds not only an exquisite flavor dimension but also a beautiful visual appeal, making each slice a masterpiece. It’s the kind of cake that garners rave reviews and will have everyone begging for the recipe. Despite its impressive homemade quality, this Coconut Cream Sheet Cake is surprisingly easy to prepare, proving that extraordinary desserts don’t have to be complicated.
More Irresistible Sheet Cake Recipes to Try
If you adore the convenience and deliciousness of sheet cakes, you’re in for a treat! Explore some of my other favorite recipes that offer the same crowd-pleasing appeal and simple elegance:
- Carrot Cake Sheet Cake: Experience a truly moist and flavorful Carrot Sheet Cake, packed with spices and cream cheese frosting, making every scrumptious bite scream special occasion!
- Chocolate Chocolate Chip Sheet Cake: For all my fellow chocolate lovers, this incredibly moist and rich Chocolate Chocolate Chip Sheet Cake is so amazing it will utterly knock your socks off!
- Key Lime Sheet Cake: Discover a refreshing and moist cake bursting with tangy lime flavor, present in both the cake and the bright, zesty icing. Lime enthusiasts will absolutely adore it!
- Pumpkin Sheet Cake: Indulge in the cozy flavors of pumpkin and spice, and all things nice, baked into a moist, delicious cake perfectly designed to serve a crowd.
- Chocolate Sheet Cake with Chocolate Pecan Icing: Prepare for a super moist chocolate sheet cake generously covered in a rich, decadent chocolate pecan icing that is truly out-of-this-world delicious!
Why This Coconut Cream Sheet Cake is a Must-Bake
This Coconut Cream Sheet Cake stands out for several compelling reasons, making it a staple for any home baker looking for an impressive yet approachable dessert:
- Unmatched Moisture: Thanks to the thoughtful inclusion of coconut oil and coconut milk, this cake boasts an incredibly moist and tender crumb that stays fresh for days. No dry cake here!
- Intense Coconut Flavor: The “triple coconut” approach ensures a rich, authentic, and wonderfully pronounced coconut flavor in every single bite, from the cake itself to the decadent frosting and toasted topping.
- Effortless Elegance: While it presents beautifully, this sheet cake is remarkably simple to prepare. It’s a scratch-made delight that doesn’t require complex techniques, making it perfect for both novice and experienced bakers.
- Perfect for Any Occasion: Its generous size makes it ideal for feeding a crowd at celebrations like Easter, birthdays, or family reunions. Its universally appealing flavor also ensures it’s a hit no matter the event.
Essential Ingredients for Your Perfect Coconut Cream Sheet Cake
Crafting this incredible Coconut Cream Sheet Cake starts with a selection of quality ingredients. Each component plays a crucial role in achieving the perfect balance of flavor, texture, and moisture. Here’s a closer look at what you’ll need and why:
- All-purpose flour: The foundational dry ingredient, providing the necessary structure for a tender yet sturdy cake.
- Baking powder & Salt: These work together to ensure your cake rises beautifully and evenly, while salt enhances all the sweet flavors.
- Coconut oil (melted & slightly cooled): A game-changer for moisture and a subtle, complementary coconut essence in the cake batter.
- Granulated sugar: Provides essential sweetness and helps create a tender crumb.
- Large eggs: Act as a binder, adding richness and contributing to the cake’s structure and moist texture.
- Unsweetened coconut milk: Delivers deep coconut flavor and contributes to the cake’s luxurious creaminess without adding excessive sweetness.
- Sweetened coconut flakes (divided): Incorporated into the batter for texture and folded into the frosting for a delightful chewiness, with an extra cup reserved for toasting and garnish, intensifying the coconut experience.
- Cream cheese (softened): The star of our frosting, providing a delightful tang and rich, creamy base that pairs perfectly with coconut.
- Powdered sugar (confectioner’s sugar): Essential for achieving the smooth, airy consistency of the frosting.
Gather Your Tools: What You’ll Need to Make This Coconut Cream Sheet Cake
(For precise measurements and detailed instructions, please refer to the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Coconut oil
- Granulated sugar
- Large eggs
- Unsweetened coconut milk
- Sweetened coconut flakes, divided
- Cream cheese, softened
- Powdered sugar (confectioner’s sugar)
- 9×13 baking dish (or an 18×13 rimmed sheet pan for a thinner cake)
- Nonstick cooking spray
- Mixing bowls (medium and large)
- Whisk
- Electric mixer or hand mixer (for frosting)
- Wire rack
- Baking sheet (for toasting coconut)
Baking Perfection: Step-by-Step Guide to Your Coconut Cream Sheet Cake
Creating this delicious Coconut Cream Sheet Cake is a straightforward process. Follow these simple steps for a truly delightful dessert:
- Step 1: Preheat Oven & Prepare Baking Dish. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and ensure easy removal. Set it aside.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, leading to a consistent rise in your cake. Set this dry mixture aside.
- Step 3: Mix Wet Ingredients & Fold in Coconut. In a large mixing bowl, whisk together the melted and slightly cooled coconut oil with the granulated sugar until well combined. This initial step creates a smooth, sweet base. Add the large eggs one at a time, whisking thoroughly after each addition until fully incorporated. Alternate stirring in the unsweetened coconut milk and the reserved dry ingredients, mixing just until the batter is smooth and well combined. Finally, gently fold in the sweetened coconut flakes. Be careful not to overmix, as this can lead to a tough cake.
- Step 4: Bake to Golden Perfection. Pour the prepared batter evenly into your greased baking dish. Bake for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. This indicates it’s fully cooked. Once baked, remove the cake from the oven and let it cool completely on a wire rack. Cooling fully is crucial before frosting to prevent the frosting from melting.
- Step 5: Toast Coconut for Enhanced Flavor. With your oven still on, spread 1 cup of sweetened coconut flakes evenly on a baking sheet. Bake for 8-12 minutes, keeping a close eye on them, until they just start to turn light golden brown. Toasted coconut adds a wonderful depth of flavor and a slight crunch. Remove from the oven and let cool completely while you prepare the frosting.
- Step 6: Prepare Creamy Dreamy Frosting. In a clean bowl, using an electric mixer or hand mixer, beat the softened coconut oil (not melted) and cream cheese together until they are well combined and creamy. Gradually add 2 cups of powdered sugar and the 2 teaspoons of unsweetened coconut milk, beating on low speed until combined. With the mixer still on low, gradually add the remaining 2 cups of powdered sugar. Once all sugar is added, increase the mixer speed to medium-high and beat until the frosting is thick, creamy, and wonderfully spreadable.
- Step 7: Assemble and Garnish. Once the cake has cooled completely, spread the creamy frosting evenly over the top. Generously sprinkle the toasted coconut flakes over the frosted cake for a beautiful finish and an extra layer of flavor and texture.
- Step 8: Storage Note. Store the finished Coconut Cream Sheet Cake in the refrigerator for up to 5 days to maintain its freshness and creamy texture. For the best taste and texture, allow the cake to come to room temperature for about 30 minutes before serving.
Expert Tips for a Flawless Coconut Cream Sheet Cake Every Time
Achieving the perfect Coconut Cream Sheet Cake is easy with a few simple tricks. Here are some expert tips to ensure your cake turns out moist, flavorful, and absolutely stunning:
- Room Temperature Ingredients: Always ensure your eggs, cream cheese, and even coconut milk are at room temperature. This allows them to incorporate smoothly, creating a more uniform and emulsified batter and a lump-free, creamy frosting.
- Measure Accurately: Baking is a science, so precise measurements are key. Use proper measuring cups for dry ingredients (leveling with a straight edge) and liquid measuring cups for wet ingredients.
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour too much, resulting in a tough, dry cake.
- Cool Completely Before Frosting: This step cannot be rushed! Frosting a warm cake will cause the frosting to melt and slide off, leading to a messy presentation. Allow the cake to cool fully on a wire rack.
- Watch the Toasted Coconut Closely: Coconut can go from perfectly golden to burnt in a matter of seconds. Keep a close eye on it while toasting, stirring frequently, and remove it from the oven as soon as it reaches your desired color.
- Softened Cream Cheese for Frosting: Ensure your cream cheese is truly softened. This is essential for a smooth, lump-free frosting. If it’s too cold, your frosting will be lumpy.
Beyond Dessert: Complement Your Feast with The Best Easter Brunch Recipes
While this Coconut Cream Sheet Cake is undoubtedly a showstopper, a full Easter feast requires a delightful array of dishes. Plan a truly festive and unforgettable Easter meal for your loved ones with this incredible collection of The Best Easter Brunch Recipes. From fresh and flavorful sides to festive snacks and even more irresistible desserts, there’s so much yumminess to choose from to complete your holiday spread.
Storing Your Coconut Cream Sheet Cake for Lasting Freshness
To keep your Coconut Cream Sheet Cake tasting its best, proper storage is essential. Once frosted, store the cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, and the airtight container will prevent the cake from drying out and absorbing any unwanted odors from the fridge. For optimal enjoyment and a softer crumb, always allow the cake to come to room temperature for about 30 minutes before slicing and serving. This allows the cake and frosting to soften slightly, enhancing their flavors and textures.
Whether you’re celebrating Easter, a special occasion, or simply craving something wonderfully coconut, this Coconut Cream Sheet Cake is sure to delight! I pour my heart into sharing these recipes, and nothing makes me happier than seeing your inspired creations. If you bake this magnificent cake and share a photo on social media, please be sure to tag me on Instagram @thebakermama so I can see your delicious results! Enjoy every delightful bite!
xoxo,
Print Recipe
Coconut Cream Sheet Cake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
Author: Maegan – The BakerMama
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Yield: 12
Category: Dessert
Description
A moist Coconut Cream Sheet Cake using coconut oil, coconut milk and sweetened coconut flakes to make it extra coconut-ty and out-of-this world delicious!
Ingredients
Cake:
- 2–1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coconut oil, melted & slightly cooled
- 1–1/2 cups granulated sugar
- 4 large eggs
- 1 cup unsweetened coconut milk
- 2–1/2 cups sweetened coconut flakes, divided
Frosting:
- 1/2 cup coconut oil, not melted
- 1 (8 ounce) cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons unsweetened coconut milk
- 1 cup sweetened coconut flakes, toasted
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, whisk the melted and slightly cooled coconut oil together with the sugar until combined. Whisk in the eggs, one at a time, until well incorporated. Alternate stirring in the milk and dry ingredients until batter is well combined and smooth. Fold in the coconut.
- Pour batter into prepared baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- With the oven still on, spread 1 cup coconut on a baking sheet and bake for 8-12 minutes or until it just starts to turn light shades of brown. Let cool while you prepare the frosting.
- For the frosting, beat the coconut oil and cream cheese together with an electric mixer or hand mixer until well combined. Add 2 cups powdered sugar and coconut milk, beating on low speed until combined. With the mixer still on low speed, gradually add the remaining 2 cups powdered sugar and then beat on medium-high speed until thick and creamy.
- Spread frosting evenly over cooled cake and sprinkle with toasted coconut.
- Note: Store cake in the refrigerator for up to 5 days. Let come to room temperature before serving.