Name: Coconut Sheet Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: Cake:; 3 1/4 cups (390 g) all-purpose flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (226 g) unsalted butter, softened; 2 cups (400 g) granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 1/4 cups (300 ml) canned coconut milk; Topping:; 1 1/4 cups (300 ml) heavy cream, cold; 6 tablespoons (90 ml) coconut milk, cold; 3–4 tablespoons (20–28 g) confectioners’ sugar; 1 1/2 cups (128 g) sweetened shredded coconut, toasted if desired

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This Coconut Sheet Cake is an old-fashioned, simple dessert that delivers tender, moist cake with delicate coconut flavor, topped with fluffy whipped cream and sweet shredded coconut. Perfect for gatherings, potlucks, or a weeknight treat, it’s easy to make and visually impressive without being fussy.

Why You’ll Love This Recipe

The cake is light, fluffy, and perfectly balanced with coconut milk in both the batter and the whipped topping. The whipped cream frosting is airy and naturally sweetened, complemented by the texture and flavor of shredded coconut. It’s a no-fuss dessert that tastes homemade and looks beautiful on any dessert table.

Coconut Sheet Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

all-purpose flour
baking powder
baking soda
salt
unsalted butter (softened)
granulated sugar
large eggs
vanilla extract
canned coconut milk

For the Topping

heavy cream (cold)
canned coconut milk (cold)
confectioners’ sugar
sweetened shredded coconut (toasted if desired)

Directions

Preheat oven: 350°F (175°C). Line a 9" x 13" pan with parchment paper, greasing the paper and exposed areas of the pan.
Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt. Set aside.
Prepare cake batter:
- Beat butter and sugar on medium speed until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla.
- Reduce speed to low and alternate adding flour (in three portions) and coconut milk (in two portions), mixing just until combined.
Bake: Transfer batter to prepared pan and spread evenly. Tap gently on the countertop to remove air pockets. Bake 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make whipped cream topping:
- In a chilled bowl, whip cold heavy cream and coconut milk starting on low speed, increasing to high.
- When cream begins to thicken, gradually add confectioners’ sugar to taste. Beat until stiff peaks form.

Assemble cake: Spread whipped cream evenly over cooled cake. Sprinkle shredded coconut on top, gently pressing to adhere. Toast the coconut beforehand if you like for added flavor and texture.

Servings and timing

Yield: 20 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Chocolate Coconut: Add a thin layer of melted chocolate between the cake and whipped topping.
Tropical Twist: Add crushed pineapple to the whipped cream or cake batter for extra flavor.
Mini Sheet Cakes: Bake in smaller pans for individual portions or smaller gatherings.

Vanilla Bean Whipped Cream: Use scraped vanilla bean instead of extract for a richer flavor.
Nutty Coconut: Sprinkle toasted shredded almonds or macadamias on top along with coconut.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days. The whipped cream topping should always remain chilled. Slice just before serving to maintain the integrity of the whipped cream. This cake is not suitable for freezing due to the whipped topping.

FAQs

Can I make the cake without parchment paper?

Yes, grease the pan thoroughly. Parchment helps with clean removal and prevents sticking.

Can I use regular milk instead of coconut milk?

You can, but the coconut flavor will be less pronounced. Use full-fat milk for similar richness.

Can I use unsweetened shredded coconut?

Yes, but adjust the amount of sugar in the whipped cream if desired.

How do I prevent the whipped cream from separating?

Use cold heavy cream and coconut milk, and whip to stiff peaks without overbeating.

Can I bake this as cupcakes?

Yes, bake in lined muffin tins for 18–20 minutes, adjusting for size.

Can I toast the shredded coconut?

Yes, spread on a baking sheet and toast at 350°F for 5–7 minutes until golden, stirring halfway.

Is this cake gluten-free?

No, it uses all-purpose flour. Substitute a gluten-free flour blend if needed.

How do I make the whipped cream sweeter?

Add more confectioners’ sugar gradually to reach desired sweetness.

Can I make this cake ahead of time?

Yes, bake the cake a day in advance and store covered. Add the whipped topping just before serving.

How do I cut clean slices?

Use a sharp knife and wipe it clean between slices to prevent smearing the whipped topping.

Conclusion

This Coconut Sheet Cake is an effortless, crowd-pleasing dessert that delivers tender cake and fluffy, creamy topping with every bite. The delicate coconut flavor in both the cake and whipped cream makes it a light yet indulgent treat, perfect for celebrations, gatherings, or anytime you crave a sweet tropical dessert.