Coconut Texas Sheet Cake

A velvety tender Texas sheet cake recipe made with coconut milk for a super moist texture and tons of coconut flavor.

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Most people have a few recipes that are their favorites. Recipes they make time and time again because they come out perfect every time.

For me, one of those recipes is my chocolate sheet cake. I think it’s perfect. I often use the recipe as a base to make other flavor variations (like lemon, cinnamon and caramel which I have GOT to get pics of so I can share with you!).

Today I decided to make a coconut sheet cake! I had to put my brain on this one though because I knew I wanted to use coconut milk (not just add some coconut extract and call it a day). Because canned coconut milk is partially clear liquid and partially fat, I had to do some math with the recipe.

Which made me a little nervous because I am not a baker by nature and baking isn’t something you can experiment with too much because of the science involved with making it work.

Ugh. Math and science. Neither of which was I ever especially talented with. I’m more of a language arts and history kinda gal. But I scribbled out a recipe, sent up a little prayer and went for it. And maybe I’m better at it than I thought because… this cake is fantastic!

It’s moist and rich but still tender and light and has a TON of coconut flavor from the coconut milk, coconut extract and, obviously, the shredded coconut!

I’m always drawn to coconut desserts at Easter time. When I was a little girl we always had a big family dinner and Easter egg hunt at Nanny’s house. Nanny lived about a quarter mile from us down a two-rut road that cut through a wild field (that was farmed when my Pa was still alive).

Anyway, I personally kept those two ruts worn down over the years because I went to visit Nanny almost every single day of my childhood and the first thing I did every Easter Sunday was get my butt over there as quickly as I could!

It was those cool morning hours when she was putting the finishing touches on everything that I loved the most because everything looked so beautiful and fresh. Forty some-odd years later, any time I think of Springtime, it always reminds me of Easter morning at Nanny’s house.

Baskets of dyed Easter eggs were set out to be hidden by my aunts and uncles when we weren’t looking. The clear plastic gumdrop tree was studded with dozens of sugarcoated gems. The small kitchen table was topped with layered cakes and pies. Tulips and daffodils were everywhere. 

Once everything was picture-perfect ready and the food was in the oven, she and I would take up our usual spots on her giant back porch with cups of Sanka and play a few hands of rummy while we waited for everyone to arrive – cousins!! in pastel dresses!! with Easter baskets!! gahhhhh!!

On that table of desserts was always the big fluffy white coconut cake Nanny only made for Easter. Mama would make cupcakes with “easter eggs” (jelly beans) in “grass” (shredded coconut dyed green) and someone (maybe Aunt June??) always brought coconut pies.

For whatever reason, my family brings out the coconut at easter. Does yours?? I wonder if it’s a thing??

Since it’s springtime now and Easter is just a couple weeks away, this latest sheet cake variation had to be coconut! 

MAKING COCONUT TEXAS SHEET CAKE

• You must use canned coconut milk, NOT cream of coconut or refrigerated coconut milk. The fat content should be between 9-12 grams per 1/4 cup. 
• You can also prepare this in 18x13 half-sheet cake pan. If you do, reduce the baking time to 15-17 minutes then test with a toothpick for doneness.
• A 10x15 pan is a traditional jellyroll pan. If your pan is very shallow, you may not be able to fit all of the icing on your cake – just include as much as will fit or let the icing cool a bit before adding to the cake so that it pours thicker.
• This cake cannot be made in a 13x9 pan (the batter is too thin).

Recipe for Coconut Texas Sheet Cake

If you LOVE Texas sheet cakes, be sure to check out my other recipes too!

YELLOW TEXAS SHEET CAKE The very best sheet cake recipe with that signature “yellow cake flavor” topped with white icing - perfect for birthday cake!

CHOCOLATE TEXAS SHEET CAKE A tried-and-true family recipe for velvety tender, perfectly chocolate Texas sheet cake.

Coconut Texas Sheet Cake

Yield: 12-20

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A velvety tender Texas sheet cake recipe made with coconut milk for a super moist texture and tons of coconut flavor.

Ingredients

Coconut Cake:

• 2 1/3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 13.5 oz can coconut milk (see notes!)
• 1/2 cup butter (real, salted)
• 1/2 cup half & half or whole milk
• 2 eggs
• 3 teaspoons coconut extract

Coconut Icing:

• 1/2 cup butter (real, salted)
• 1/2 cup half & half or whole milk
• Dash of salt
• 1 teaspoon coconut extract
• 1 1-lb box powdered sugar
• 3 cups sweetened flaked coconut

Instructions

For the Cake:

1. Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.
2. Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.
3. Combine coconut milk (liquid and solids) and butter in a small saucepan then heat and stir over medium-high heat until boiling. Remove from heat.
4. Combine half & half, eggs and coconut extract in a small bowl then mix well and set aside.
5. Pour coconut milk mixture into bowl with flour mixture then stir to incorporate. Add egg mixture then whisk all ingredients together for one minute.
6. Pour batter into prepared pan then bake for 25 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing.

For the Icing:

1. Sprinkle coconut over warm cake.
2. Combine butter, half & half and salt in a small saucepan then heat until simmering.
3. Meanwhile, sift powdered sugar into a mixing bowl (the sifting is optional but it prevents lumps). Pour hot mixture into bowl with powdered sugar. Add coconut extract then stir until smooth.
4. Working in a wide drizzle, slowly pour warm icing all over coconut and cake. Allow cake to rest 30 minutes before serving.
5. Once the cake is cool, cover then store at room temperature.

Notes

• You must use canned coconut milk, NOT cream of coconut or refrigerated coconut milk. The fat content should be between 9-12 grams per 1/4 cup. 
• You can also prepare this in 18x13 half-sheet cake pan. If you do, reduce the baking time to 15-17 minutes then test with a toothpick for doneness.
• A 10x15 pan is a traditional jellyroll pan. If your pan is very shallow, you may not be able to fit all of the icing on your cake – just include as much as will fit or let the icing cool a bit before adding to the cake so that it pours thicker.
• This cake cannot be made in a 13x9 pan (the batter is too thin).
• Recipe updated 7/25/22 to change order of coconut and icing on the baked cake (original had the coconut sprinkled over the icing but it's WAAAAAY better this way!!). Updated pics coming soon!
• I received several comments about this recipe stating that the cake batter didn't bake right. To be 100% certain, I made the cake again (this is when I switched the icing around) and the cake was exactly the way it should be and tasted amazing. My guess is that folks are not using CANNED COCONUT MILK or are baking the cake in a 13x9 pan so I have updated the notes to include BOLD TYPE so no one overlooks these important details.

https://www.southyourmouth.com/2022/03/coconut-sheet-cake.html

Images and text © South Your Mouth LLC 2022

texas, sheet, cake, white, coconut, best, how to, moist, coconut milk, cream of coconut, extract, recipe, easter dessert

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