For a richer flavor, toast the coconut flakes lightly in a dry skillet before adding them to the topping. If you don't have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice or white vinegar to a measuring cup, then filling the cup with milk to the 2-cup line. Let it sit for 5 minutes before using. Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Easy Coconut Sheet Cake
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 45 mins
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SERVING20 People
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VIEWS12
A supremely moist and effortlessly elegant coconut sheet cake, perfect for feeding a crowd or adding a touch of tropical flair to any gathering. The buttermilk infused cake, topped with toasted coconut and a decadent cream soak, creates a symphony of flavors and textures in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol56 mg
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Fiber2 g
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Protein5 g
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Saturated Fat10 g
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Sodium197 mg
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Sugar24 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with 1 tablespoon of butter. (5 minutes)
02
StepIn a medium bowl, whisk together the flour and baking powder until well combined. (3 minutes)
03
StepIn a large bowl, using an electric mixer, beat 1 3/4 cups of sugar and the eggs until light and well combined. (5 minutes)
04
StepGradually add the flour mixture and buttermilk to the egg mixture, alternating between the two, in 3 to 4 batches. Beat on low speed after each addition until just combined. Be careful not to overmix. (7 minutes)
05
StepSpread the batter evenly onto the prepared baking sheet, using a spatula to smooth the surface. (2 minutes)
06
StepIn a small bowl, combine the coconut flakes and 1/2 cup sugar. Sprinkle the mixture evenly over the batter. (3 minutes)
07
StepBake in the preheated oven until the cake is set and lightly browned, about 30 minutes. (30 minutes)
08
StepRemove the cake from the oven and immediately pour the heavy cream evenly over the hot cake. (1 minute)
09
StepLet the cake cool completely for at least 1 hour before cutting into squares or rectangles. This allows the cream to soak in and the flavors to meld. (60 minutes)
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RECIPE REVIEWS
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Dale Borer
Jun 30, 2025This cake is amazing! So easy to make and everyone loved it.
Selmer Nader
Jun 14, 2025The buttermilk really makes a difference. It's so moist and flavorful.
Erich Buckridge
Jun 8, 2025I added a little almond extract to the batter and it was delicious!
Declan Graham
Jun 2, 2025The cream soak is genius! It makes the cake so decadent.