Very Moist Coconut Sheet Cake
Introduction
Welcome to our delicious recipe for a very moist coconut sheet cake. This cake is perfect for any occasion and will surely impress your family and friends. With its fluffy texture and rich coconut flavor, it’s a dessert that everyone will love.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 large eggs
For the coconut cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup shredded coconut
Steps
Step 1: Preparing the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until well combined.
Step 2: Baking the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and pour the cake batter into it. Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.
Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely in the pan.
Step 3: Preparing the Coconut Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and coconut extract. Continue beating until the frosting is light and fluffy.
Once the cake has cooled, spread the coconut cream cheese frosting evenly over the top. Sprinkle the shredded coconut on top of the frosting, pressing gently to adhere.
Variations
There are several variations you can try with this recipe to add your own personal touch:
- Add chopped nuts, such as almonds or pecans, to the cake batter for extra crunch.
- Drizzle a homemade coconut syrup over the top of the cake for added sweetness.
- Decorate the cake with fresh berries or edible flowers for a beautiful presentation.
Tips
Here are some helpful tips to ensure your coconut sheet cake turns out perfectly:
- Make sure all the ingredients are at room temperature for better mixing and texture.
- Use high-quality coconut milk for the best flavor. Shake the can well before measuring.
- For a more intense coconut flavor, substitute coconut oil for the butter in the cake batter.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
Conclusion
Now that you have the recipe for a very moist coconut sheet cake, it’s time to get baking! This cake is sure to be a hit at any gathering or celebration. With its light and fluffy texture, tropical coconut taste, and creamy frosting, it’s a dessert that will leave everyone wanting more.
FAQs
Can I use coconut flour instead of all-purpose flour?
Coconut flour is not a direct substitute for all-purpose flour as it absorbs more liquid. It is best to stick with all-purpose flour for this recipe.
Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just make sure to store it in an airtight container at room temperature.
Can I freeze the cake?
Yes, you can freeze the cake without the frosting. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before frosting and serving.