Recipe – Coconut Sheet Cake

Coconut cake is a beloved dessert in the Southern United States. It’s an airy, fluffy cake frosted with white frosting and dusted with coconut flakes for garnish.

A tropical delight and easy to make! Perfect for serving at family dinners or picnics.

When Was Coconut Cake Created?

Coconut cake has been around since at least the 19th century, with the first known printed recipe coming from “What Mrs. Fisher Knows About Old Southern Cooking,” published in 1881.

This cake recipe calls for butter, sugar, eggs, flour, coconut, milk, and egg whites – all in just the right amounts! While it may appear simple enough to prepare at first glance, the end result is an irresistibly delicious treat that pairs perfectly with tea in the afternoon.

Origin Of Coconut Cake

Coconuts, also known as cocoanuts, have been a beloved food around the world for thousands of years. Found in tropical regions worldwide, these delicious treats make an excellent treat.

They can be eaten raw, cooked, or even roasted. Packed full of essential nutrients and a steady energy source, nuts provide plenty of fiber, too – making them an excellent addition to any diet – they have often been recommended as part of the Paleo Diet.

Coconuts have long been used as medicine, not only as a delectable dessert but also to treat fevers, infections, and various health issues. Also, coconuts may even prevent cancer – providing plenty of Vitamin C!

Coconut cake recipes come in many forms. Some are straightforward and straightforward, while others incorporate more complex ingredients for a richer and more flavorful recipe.

Some recipes call for a variety of spices, but the base of a coconut cake still consists of flour, eggs, and butter. The icing is typically made with fresh coconut, adding an irresistible touch to the cake.

The coconut is a symbol of fertility and happiness around the world, often associated with joy. In India, it’s considered a sign of love and faithfulness and used as an object to honor gods and goddesses.

Hindu culture places great value on japa, which is frequently offered as part of abhisbeka rituals to foster spiritual growth and purify oneself from any negative karma.

This cake has a distinct flavor that sets it apart. It contains less ingredients than its classic counterpart and typically features ground nuts for an added crunch.

There are various ways to prepare this cake, but coconut extract is the most popular way. This adds an irresistible flavor and prevents it from drying out too quickly. If desired, add a dash of chocolate for an even more decadent touch.

Coconut cake is a popular dessert in the Southern region of the United States

Coconut cake is a beloved Southern United States dessert made with eggs, milk, and flour. Typically topped off with powdered sugar or cream cheese, it’s an easy recipe for dessert or snack.

Coconut is a beloved dessert due to its light and fluffy nature – unlike some cake recipes, which can be dense. Plus, making this treat is super simple!

Coconut cake is a tropical delic that brings images of blue skies, turquoise waters, and sandy beaches to mind. This delectable dessert is especially popular during spring and summer as it’s light, fluffy, and effortless to make – the perfect pick for an after-dinner dessert!

Coconut cake can be served with a range of frostings to tantalize your tastebuds. Try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting or chocolate buttercream.

Coconut cake is ideal for Easter or Mother’s Day, as it’s simple to prepare and sure to please all your guests. Plus, since it contains minimal sugar, kids will love it too!

Coconut cake can be prepared ahead of time and stored in the refrigerator for up to one week. Before serving, allow it to cool completely before slicing and icing it.

Ingredients

Coconut Sheet Cake

• 2 sticks unsalted butter softened
• 1 ½ cups (300g) granulated sugar
• 4 large eggs
• 1tsp coconut extract
• 1tsp vanilla extract
• 3 cups (300 g) flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup (250g) unsweetened full-fat coconut milk
• ½ cup (120g) full-fat sour cream
• 1tsp lemon juice

Coconut Cream Frosting

• ¾ cup (339g) unsalted butter
• 3 tbsp coconut milk
• 1tsp coconut extract
• 3 cups (600g) confectioners sugar

Preparation Directions

Sheet Cake

1. Preheat the oven to 350F. Butter an oven safe 9×13 baking dish and dust with flour, shaking out any excess flour. Set aside.
2. In a mixer fitted with a paddle, cream butter and sugar on medium speed until pale yellow and fluffy, about 4 minutes. Add eggs one at a time while scraping the bowl with a spatula before adding each subsequent egg. Add extracts, and lemon juice and continue to beat for another 2-3 minutes.
3. In a medium mixing bowl, combine all dry ingredients and whisk to combine. Set aside.
4. In another medium mixing bowl, combine coconut milk and sour cream and whisk to combine. Set aside.
5. Add ⅓ of the dry ingredients to the whipped egg mixture and mix on low speed until just combined. Add ½ of the coconut milk mixture and mix to combine. Repeat with the dry ingredients and coconut mixture, making sure to end with the final ⅓ of dry ingredients.
6. Scrape the mixing bowl and stir with a spatula a few times to ensure the batter is well mixed and combined. Pour batter into the buttered baking dish and smooth with a spatula. Bake at 350F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before applying the frosting.

Coconut Cream Frosting

1. In a mixer fitted with a paddle, beat butter, coconut milk, and coconut extract until smooth and creamy. Gradually add in the sugar. Continue to beat until fully combined and smooth.

You can decorate it with striped coconut

Servings

• About 12 to 20 servings
• To cut the cake into the desired servings:
  • For 12 Large Slices Of Cake:
    • Cut the short side into three equal parts and
    • Then, cut the long side into four equal parts.
  • For 15 Standard-Sized Slices Of Cake:
    • Cut the short side into three parts and
    • Then, cut the long side into five parts.
  • For 20 Small-Sized Slices Of Cake:
    • Cut the short side into four parts and
    • Then, the long side is into five parts.

Ready to eat. Enjoy your food.