This Coconut Sheet Cake is the perfect coconut cake with coconut frosting too!
First things first. You’ve gotta like coconut to like this cake. And if you are a coconut lover, then you’re going to love this coconut sheet cake! It’s full of coconut! The best thing is that it’s a really delicious cake too. The frosting is amazing. It’s a whipped cream, ricotta frosting with toasted coconut mixed in. Everything about it is perfect.
This recipe comes from the cookbook, Antoni in the Kitchen by Antoni Porowski. This is a book full of some really different, delicious recipes. I love the unique twists that Antoni has done on classics, and there are some fresh new ideas too.
Here are a few recipes from the book that I’m looking forward to making:
- Herbed Lobster and Saffron Dip
- Grilled Kale Caesar
- Cauliflower Steaks with Turmeric and Crunchy Almonds
- Easy Bastardized Ramen
- Five Onion Soup with Crispy Shallots
- Summer Pasta Salad with Pickled Grapes
- Champagne and Lemon Risotto
- Chicken Milanese with Baby Tomato Salad
- Moroccan-Style Pasta Bolognese
- Rosemary Pork Tenderloin with Maple Bourbon Onion Jam
- Challah White Chocolate Raspberry Bread Pudding
- Salty Lemon Squares
How to make Coconut Sheet Cake:
The batter is so yummy that you’re going to have a hard time not tasting it! Greek yogurt, coconut milk, lemon juice and zest, coconut oil and shredded coconut are some of the notable ingredients that are part of the batter. Mix the cake batter and then spread it into a greased 9×13-inch pan or half sheet pan.
How to toast coconut:
The rest of the toasted coconut is sprinkled on top of the frosted cake.
Thanks, Antoni… for a great, new cake recipe. It’s going to go on my make-again-and-again list! Enjoy!
If you are looking for more sheet cake recipes, you might like to try these:
- Yellow Sheet Cake with Chocolate Buttercream
- Pumpkin Sheet Cake
- Texas Sheet Cake
- Blueberry Zucchini Sheet Cake
- White Texas Sheet Cake
Coconut Sheet Cake
- ½ cup unrefined coconut oil, melted and cooled (+ more for greasing pan)
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup full-fat coconut milk, well shaken before measuring
- ½ cup plain nonfat Greek yogurt
- 1½ tablespoons finely grated lemon zest (1 large lemon)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1½ cups granulated white sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 1 cup sweetened shredded coconut
COCONUT WHIPPED CREAM FROSTING:
- 2 cups packaged unsweetened flaked (NOT SHREDDED) coconut
- 15 ounces part-skim ricotta cheese
- ½ cup powdered sugar
- 2 cups heavy whipping cream
- ½ teaspoon vanilla extract
FOR THE CAKE:
- Preheat the oven to 350 degrees F with the rack placed in the middle. Grease a 9x13-inch pan with coconut oil.
- In a medium bowl, whisk together the flour, baking powder and salt. In a second medium bowl, whisk together the coconut milk, yogurt, lemon zest and juice and vanilla.
- In a large bowl, use an electric mixer at medium speed to combine the coconut oil, sugar and butter until smooth- about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the coconut milk mixture and beat until well combine, about 2 minutes (the mixture may appear curdled). Reduce the speed to low and add the flour mixture in two additions, mixing just to combine. Fold in the coconut with a rubber spatula, making sure to fully incorporate it.
- Scrape the batter into the prepared pan and spread it evenly with the spatula. Bake until the cake is lightly golden on top and a cake tester inserted in the center comes out clean, 35 to 40 minutes, rotating the pan halfway through. Remove the cake from the oven and cool completely in the pan on a wire rack (leave the oven on).
MAKE THE FROSTING:
- Spread the coconut in a single layer on a baking sheet and bake until golden and fragrant, 5 to 7 minutes. Let cool completely in the pan on a wire rack.
- In a large bowl, use an electric mixer on medium-high to beat the ricotta and powdered sugar until the sugar is dissolved and the cheese is creamy (3 to 5 minutes). Add the cream and vanilla and beat until soft peaks form- about 3 minutes. Gently fold in 1 cup of the toasted coconut. Cover the frosting and chill until it sets a bit, at least 30 minutes (and up to 4 hours). Set the remaining coconut aside.
- Spread the frosting over the top of the cake. Sprinkle with the reserved toasted coconut. Cut the cake into pieces and serve. The cake can be kept covered and refrigerated, for up to 3 days.