Classic Coconut Sheet Cake Recipe: Moist, Fluffy, and Irresistibly Tropical

Indulge in the ultimate tropical dessert with this Classic Coconut Sheet Cake. Perfect for any occasion, this cake combines a moist, fluffy texture with a creamy coconut frosting and a shredded coconut topping that will transport you to a sunny paradise. Whether you’re hosting a party or simply treating yourself, this recipe is a crowd-pleaser that’s both easy to make and absolutely delicious.

Ingredients

For the Cake:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract (optional, for extra flavor)
• 1 cup canned coconut milk (full fat, shaken well)
• 1/2 cup shredded sweetened coconut (optional for added texture)

For the Coconut Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract
• 2 tablespoons canned coconut milk (or regular milk)

For Topping:

• 2 cups sweetened shredded coconut

Preparation

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish, or line it with parchment paper for easier cake removal.

Step 2: Prepare the Cake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter, vegetable oil, and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using). Alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. If using shredded coconut, gently fold it in.

Step 3: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.

Step 4: Prepare the Coconut Frosting

Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then stir in the vanilla extract, coconut extract, and coconut milk. Beat until light and fluffy.

Step 5: Frost and Decorate

Spread the frosting over the cooled cake and sprinkle with shredded coconut.

Step 6: Slice and Serve

Slice into squares and serve immediately or refrigerate for 30 minutes to set the frosting.

Conclusion

This Classic Coconut Sheet Cake is a tropical delight that’s perfect for any occasion. Its moist, fluffy texture paired with creamy coconut frosting and a shredded coconut topping makes every bite a paradise escape. Enjoy it with tea, coffee, or as a summer dessert. It’s versatile, easy to prepare, and tastes even better the next day!