Description
This Coconut Sheet Cake is a moist and flavorful dessert combining the tropical richness of coconut with a hint of lemon zest. Made with a blend of coconut oil, Greek yogurt, and almond flour, it’s a delightful twist on a classic sheet cake. The cake is topped with a luscious white chocolate and butter frosting, finished with shredded coconut for extra texture and taste. Perfect for gatherings, this cake offers 18 generous servings and bakes up beautifully in a 9×13 inch pan.
Ingredients
Cake
- 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 flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup shredded unsweetened or sweetened coconut
Frosting
- 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 the pan: Preheat your oven to 350° F (175° C). Line a 9×13 inch baking dish with parchment paper to prevent sticking and for easy removal of the cake.
- Mix the wet ingredients: In a large bowl, beat together the melted coconut oil, plain Greek yogurt or sour cream, eggs, honey, brown sugar, lemon zest, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all purpose flour, almond flour (or additional flour), baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined to avoid over-mixing.
- Add coconut milk and shredded coconut: Slowly beat in the canned coconut milk until the batter is thoroughly combined and smooth. Gently fold in the shredded coconut evenly throughout the batter.
- Bake the cake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until the top is just set and the center is no longer wiggly when gently shaken. Remove the cake from the oven and allow it to cool completely in the pan.
- Prepare the frosting: In a large mixing bowl, beat the room temperature salted butter and powdered sugar together until the mixture becomes light and fluffy. Gradually add the melted and cooled white chocolate and vanilla extract, continuing to beat until the frosting is smooth and well incorporated.
- Frost and decorate: Once the cake has cooled, spread the frosting evenly over the top of the cake. Sprinkle the remaining shredded coconut over the frosting to garnish. Slice the cake into 18 pieces, serve, and enjoy your delicious coconut sheet cake!
Notes
- You can substitute sour cream for Greek yogurt if preferred.
- Use either unsweetened or sweetened shredded coconut based on your sweetness preference.
- Ensure the white chocolate is cooled before adding to the frosting to prevent melting the butter.
- Store the cake covered in the refrigerator for up to 4 days for best freshness.
- For a nuttier flavor, toast the shredded coconut before adding it to the batter and topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
