Description
This Coconut Sheet Cake is a moist and flavorful dessert featuring a blend of coconut oil, almond flour, and shredded coconut, topped with a luscious white chocolate frosting and extra coconut for garnish. Perfect for coconut lovers, this cake combines rich textures and tropical zest in an easy-to-make sheet cake, ideal for potlucks, gatherings, or a special treat.
Ingredients
Cake Batter
- 1 cup melted coconut oil
- 1/2 cup plain Greek yogurt or sour cream
- 3 large eggs
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 1 cup canned coconut milk
- 1 1/2 cups all-purpose flour
- 1 1/2 cups almond flour (or additional all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup shredded unsweetened or sweetened coconut
Frosting and Topping
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 3.5 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded unsweetened or sweetened coconut (for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350° F (175° C). Line a 9×13 inch baking dish with parchment paper to ensure the cake does not stick and is easy to remove after baking.
- Mix wet ingredients: In a large mixing bowl, beat together the melted coconut oil, plain Greek yogurt or sour cream, eggs, honey, brown sugar, lemon zest, and vanilla extract until well combined and smooth.
- Combine dry ingredients: Add the all-purpose flour, almond flour (or additional flour), baking powder, baking soda, and salt to the wet mixture. Mix gently until just combined to avoid overmixing, then gradually beat in the canned coconut milk until fully incorporated.
- Add coconut: Fold in 3/4 cup of shredded coconut into the batter gently to distribute evenly throughout.
- Bake the cake: Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 30 to 35 minutes, or until the top is just set and not jiggly in the center. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Remove the cake from oven and allow it to cool completely in the pan.
- Prepare the frosting: In a large bowl, beat the room-temperature salted butter and powdered sugar together until light and fluffy using an electric mixer. Add the melted and cooled white chocolate along with 1 teaspoon vanilla extract. Beat again until fully combined and smooth.
- Assemble the cake: Once the cake is completely cooled, spread the white chocolate frosting evenly over the top. Then sprinkle the remaining 1 1/2 cups shredded coconut over the surface for a decorative and flavorful topping.
- Serve and enjoy: Slice the coconut sheet cake into pieces (approximately 18 slices) and serve. Enjoy the moist, tropical flavors and creamy frosting!
Notes
- Ensure the white chocolate is fully cooled before adding it to the butter and sugar mixture to prevent melting the frosting.
- You can substitute almond flour with additional all-purpose flour depending on availability or dietary preferences.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free version, substitute Greek yogurt or sour cream with coconut yogurt and butter with coconut-based butter alternatives.
- If you prefer a less sweet cake, reduce the brown sugar to 1/3 cup.
