Are you craving a moist, delicious cake that's surprisingly easy to make? Look no further! This sheet coconut cake recipe is perfect for satisfying your sweet tooth without spending hours in the kitchen. It’s a fantastic option for busy weeknights, casual gatherings, or even elegant dessert tables. This recipe delivers a wonderfully tender coconut cake with a perfectly balanced sweetness, making it a true crowd-pleaser. Get ready to experience the joy of homemade baking with this simple yet impressive dessert. It’s one of those easy recipes that tastes like you spent all day perfecting it!
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee, cooled (or water)
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened shredded coconut
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
Getting Started: Preparing the Cake Batter
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Preheat your oven to 350°F (175°C). Grease and flour a 15x10 inch baking sheet. This helps prevent sticking and ensures even baking. Alternatively, you can line the pan with parchment paper for easier removal.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed.
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In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. This combines the wet ingredients for a smooth batter.
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Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to a tough cake.
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Gently fold in the shredded coconut and the cooled coffee (or water). The coffee adds a subtle depth of flavor that complements the coconut beautifully.
Baking the Cake:
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Pour the batter into the prepared baking sheet and spread evenly.
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Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary depending on your oven, so keep an eye on it.
Making the Frosting:
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While the cake is cooling, prepare the frosting. In a large bowl, beat the softened butter until light and fluffy. This is crucial for a smooth, creamy frosting.
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Gradually add the powdered sugar, beating until combined.
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Add the shredded coconut, milk, and vanilla extract. Beat until the frosting is light and fluffy.
Assembling and Serving Your Delicious Coconut Cake:
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Once the cake is completely cool, frost it with the coconut cream frosting.
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Slice and serve. Enjoy your homemade sheet coconut cake! This healthy meal alternative is perfect for any occasion.
Tips for Baking Success:
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for optimal mixing and a lighter cake.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix just until the ingredients are combined.
- Proper Baking Time: Use a toothpick or skewer to check for doneness. If it comes out with wet batter, bake for a few more minutes.
- Cooling Completely: Allow the cake to cool completely before frosting to prevent the frosting from melting.
Variations:
- Lemon Coconut Cake: Add the zest of one lemon to the batter for a zesty twist.
- Pineapple Coconut Cake: Incorporate 1 cup of crushed pineapple into the batter.
- Chocolate Coconut Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used and serving size. For a more accurate calculation, use a nutrition calculator online. However, this cake is relatively high in sugar and fat, so enjoy it in moderation as part of a balanced diet.
This easy sheet coconut cake recipe is a guaranteed crowd-pleaser – perfect for birthdays, potlucks, or simply a delightful treat for yourself. Enjoy the deliciousness!