This coconut Texas sheet cake is a tender, ultra-moist sheet cake layered with toasted shredded coconut and finished with a creamy coconut frosting and a sprinkle of more toasted coconut. It’s a bright, summery dessert that pairs wonderfully with fresh berries or a scoop of lemon or mango sorbet for a lighter contrast. This easy-to-make sheet cake requires just a few pantry staples and is ideal for feeding a crowd; halve the recipe if you want a smaller batch.
Why You Will Love This Recipe
- Rich coconut flavor: The cake combines canned coconut milk, coconut extract and toasted shredded coconut for a pronounced coconut profile that’s not cloying.
- Exceptionally moist: Texas-style sheet cakes are thin, so they stay soft and tender — they never dry out the way taller cakes can.
- Feeds a crowd: The large sheet-pan format makes it easy to slice into any size portions, perfect for parties, potlucks, or family gatherings.
Ingredient Notes
Full measurements and step-by-step instructions are available in the recipe card below. Use the following tips when shopping and preparing ingredients:
- Coconut: The recipe calls for sweetened shredded coconut. Toasting both cups of coconut brings out deeper flavor and a pleasant crunch; if you prefer, you can use it untoasted.
- Flour: This cake works well with a 1:1 gluten-free flour blend if you need a gluten-free option.
- Butter: Salted butter is used in the recipe, but unsalted butter can be substituted — adjust salt if needed.
- Coconut milk: Use full-fat canned coconut milk for best texture and flavor. It contributes richness and coconut character that lighter alternatives won’t match.
- Coconut extract: A small amount of coconut extract enhances the coconut flavor without tasting artificial.
- Sour cream: Sour cream keeps the cake moist and tender; Greek yogurt or buttermilk can be substituted, but avoid fat-free versions as the fat contributes to the cake’s texture.
Step-by-Step Instructions
- Toast the coconut. Melt 1 teaspoon butter in a large skillet over low–medium heat. Add 2 cups shredded coconut, stirring constantly until it turns a light golden brown. Watch carefully to prevent burning. Transfer to wax paper or a paper towel to cool.
- Mix dry ingredients. In a medium bowl, whisk together granulated sugar, all-purpose flour, baking soda and salt until evenly combined.
- Heat butter and coconut milk. In a medium saucepan over medium heat, combine butter and canned coconut milk. Bring to a brief boil, then remove from heat and pour into the dry mixture. Whisk until smooth.
- Add wet ingredients. Whisk in the eggs, sour cream and coconut extract until the batter is homogeneous and smooth.
- Fold in coconut. Gently fold in half of the toasted shredded coconut so it’s distributed through the batter.
- Bake. Pour the batter into a prepared 13×18″ cookie sheet pan and bake at 325°F for 18–22 minutes, or until the corners and edges are lightly golden and the top is set. When about five minutes of baking time remain, begin the glaze.
- Make the glaze. In the same saucepan, combine butter and coconut milk and bring briefly to a boil. Remove from heat and stir in powdered sugar, a pinch of salt and coconut extract. Beat briefly with a whisk or electric mixer until the glaze is smooth and pourable.
- Finish the cake. Pour the glaze over the cake immediately after it comes out of the oven and spread it evenly with a spatula. Sprinkle the remaining toasted coconut over the top. Allow the cake to cool completely before slicing so the glaze sets and slices cleanly.
Expert Baking Tips
- Substitute unsweetened shredded coconut if you prefer a less-sweet topping; you can sweeten the frosting to compensate.
- For an extra nuanced flavor, add 1 teaspoon almond extract to the batter and frosting in addition to coconut extract.
- Bring eggs, butter and sour cream to room temperature before mixing. Room-temperature ingredients emulsify more easily and produce a lighter crumb.
- Measure flour by spooning it into the cup and leveling off, or for best consistency weigh flour on a kitchen scale.
Storing & Freezing
Store the cooled cake at room temperature in an airtight container for 2–3 days to keep it soft and tender. If you prefer to serve it chilled, keep the cake covered in the refrigerator. The cake also freezes well for up to 3 months: cut into slices, wrap or place in a freezer-safe container, and thaw in the refrigerator or at room temperature when ready to serve.
Serving Suggestions
This coconut sheet cake is delightful on its own, but it shines when served with fresh berries, a tart fruit compote, or a scoop of citrus sorbet. For summer gatherings, a platter of sliced cake alongside seasonal fruit creates a balanced, crowd-pleasing dessert table.
Coconut Texas Sheet Cake
Brooke Homec
Ingredients
Cake
- 1 cup (227 g) salted butter
- 1 cup (237 ml) canned coconut milk
- 2 cups (400 g) granulated sugar
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons coconut extract
- 1 cup (80 g) sweetened shredded coconut, toasted (reserve 1 cup for topping)
Frosting
- ½ cup (113.5 g) salted butter
- ¼ cup (59 ml) canned coconut milk
- 4 cups (480 g) powdered sugar
- Pinch of salt
- 1½ teaspoons coconut extract
- 1 cup (80 g) sweetened shredded coconut, toasted
Instructions
- Toast 2 cups shredded coconut in a skillet with 1 teaspoon butter over low–medium heat until golden; transfer to cool.
- Preheat oven to 325°F (163°C). Grease a 13×18-inch sheet pan and set aside.
- Whisk together sugar, flour, baking soda and salt in a medium bowl.
- Heat 1 cup butter and 1 cup canned coconut milk in a saucepan until boiling. Remove from heat and whisk into the dry ingredients.
- Whisk in eggs, sour cream and coconut extract until smooth. Fold in half the toasted coconut.
- Pour batter into prepared pan and bake 18–22 minutes, until edges are lightly golden and the center is set.
- While the cake bakes, make the glaze: bring ½ cup butter and ¼ cup coconut milk to a boil in the saucepan, remove from heat and whisk in powdered sugar, salt and coconut extract until smooth.
- Pour glaze over the hot cake, spread evenly, and sprinkle with the remaining toasted coconut. Cool completely before slicing.
Notes
You can use unsweetened coconut if you prefer. A teaspoon of almond extract in both the cake and frosting adds a lovely complementary flavor. For precise results, weigh ingredients by grams where provided.