Name: Coconut Sheet Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 1 cup sweetened shredded coconut; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon coconut extract (for frosting); 1–2 tablespoons milk (as needed for frosting consistency); 1/2 cup sweetened shredded coconut (for topping)

Why You’ll Love This Recipe

This Coconut Sheet Cake is incredibly easy to make and yields generous portions, making it ideal for entertaining or special occasions. The coconut flavor is rich but not overpowering, striking the perfect balance of sweetness and texture. The sheet cake format makes it easy to frost, slice, and serve—no stacking or leveling required. It also stores well, so you can enjoy leftovers for days. Whether you’re a coconut lover or just want to try something new, this cake will become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Eggs
Buttermilk
Vegetable oil
Coconut extract
Vanilla extract
Sweetened shredded coconut
Cream cheese
Unsalted butter
Powdered sugar
Milk (as needed for frosting consistency)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, coconut extract, and vanilla extract.
Combine the wet and dry ingredients, mixing until just incorporated. Fold in shredded coconut.
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan before frosting.
To make the frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and mix until fluffy. Add coconut extract and a splash of milk if needed for a spreadable consistency.
Spread the frosting over the cooled cake and sprinkle generously with shredded coconut.

Servings and timing

This recipe yields approximately 12 to 15 servings.
Prep time: 15 minutes
Bake time: 30–35 minutes
Cooling and frosting time: 45 minutes
Total time: About 1 hour and 30 minutes

Variations

Add crushed pineapple to the batter for a tropical twist.
Use coconut milk instead of buttermilk for extra coconut flavor.
Toast the shredded coconut before sprinkling it on top for a nutty aroma and added texture.
Mix in mini white chocolate chips for a decadent touch.
Turn this sheet cake into a layer cake by dividing the batter into two round pans and adjusting the bake time accordingly.

Storage/Reheating

Store any leftover coconut sheet cake covered in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration to stay fresh.
To enjoy warm, let the slice sit at room temperature for 10–15 minutes or microwave for 10 seconds.
For longer storage, wrap individual slices and freeze them for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

What kind of coconut should I use for this cake?

Sweetened shredded coconut is best, as it adds flavor and moisture to both the batter and topping.

Can I make this cake ahead of time?

Yes, you can bake and frost the cake a day in advance. Store it in the fridge and let it come to room temperature before serving.

Can I use coconut milk instead of buttermilk?

Yes, coconut milk can be used as a substitute, but the texture may change slightly. Use full-fat coconut milk for the best results.

Is this cake freezer-friendly?

Absolutely. Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.

Can I make this into cupcakes?

Yes, you can bake the batter in a muffin tin for about 18–20 minutes. Keep an eye on doneness with a toothpick test.

What type of frosting works best?

Cream cheese frosting complements the coconut flavor perfectly, but you can also use a classic buttercream or whipped topping.

Can I toast the coconut topping?

Yes, toasting the coconut enhances its flavor and adds a nice crunch. Spread it on a baking sheet and toast at 350°F for 5–7 minutes.

How do I prevent the cake from drying out?

Do not overbake it, and store it properly covered to retain moisture. The buttermilk also helps keep the cake tender.

Can I use unsweetened coconut?

You can, but it will reduce the sweetness and moisture. You might want to increase the sugar slightly to balance the taste.

What size pan should I use?

A standard 9×13-inch sheet pan works perfectly for this recipe, providing an ideal balance of thickness and easy serving.

Conclusion

This Coconut Sheet Cake is a simple yet show-stopping dessert that’s easy to make and hard to resist. With its moist crumb, rich coconut flavor, and creamy frosting, it’s a delightful treat for coconut fans and dessert lovers alike. Whether you’re baking for a party or just treating yourself, this cake delivers satisfaction in every slice.