Dreamy Coconut Texas Sheet Cake

You’ll barely have leftovers when you bring Coconut Texas Sheet Cake to a party. Every bite is soft and topped with sweet coconut spread—a real joy for anyone who loves nostalgia and festive bakes.

I once took this to a church potluck—folks grabbed every slice in no time. Now they ask me for it whenever spring rolls around!

Irresistible Ingredients

• Powdered sugar: makes for a smooth creamy frosting make sure to sift it to dodge lumps
• Milk: thins out the frosting for easy spreading whole milk is best for richness
• Sweetened shredded coconut: gives double coconut punch check it’s still fresh before using
• Vanilla extract: lifts the coconut and buttery flavors pure vanilla is the top pick
• Sour cream: brings moisture and a little tanginess use full-fat for best texture
• Eggs: hold the batter together you’ll get fluffier cake if they’re not cold
• Salt and baking soda: help the cake rise and curb sweetness make sure the baking soda hasn’t expired
• All-purpose flour: helps the cake keep its shape sift it if it seems lumpy
• Granulated sugar: sweetens things up pick fine sugar so the mix is smooth
• Water: helps blend butter for that classic sheet cake soft crumb filtered is great if you have it
• Unsalted butter: rich and flavorful use real butter for the best result

Easy Step-by-Step Directions

Let Cool and Serve:

Once everything’s set, slice up the cake into squares and put them on your favorite platter before sharing

Smother with Coconut Frosting:

Spoon that coconut loaded frosting right over the warm cake, and swipe with a spatula so the topping melts into the top layer

Stir in Coconut:

Blend coconut into the frosting mixture softly—don’t go overboard or it’ll get too thick

Beat Frosting Silky:

Sift in powdered sugar and give it a quick, solid whisk so it gets smooth. Drop in vanilla for more flavor

Heat Up Butter and Milk:

Warm milk and butter in a small saucepan until the butter's melted but not browned

Bake to Perfection:

Pour the batter in your greased pan, smooth the top, then bake till a tester comes out mostly clean, just a few crumbs left

Mix in Coconut:

Gently fold coconut into your batter, careful not to knock out any fluffiness

Blend in Wet Stuff:

Add sour cream, eggs, and vanilla to the bowl, then mix until you’ve got a glossy batter without any lumps

Add Butter Mix:

Pour that hot butter and water blend into your dry bowl. Stir just till it comes together. Don’t overmix!

Stir Together Dry Ingredients:

In a big bowl, whisk up flour, sugar, salt, and baking soda so they’re evenly combined

Butter and Water Simmer:

Heat butter and water on the stove in a small saucepan until the butter's totally melted

Set the Oven and Pan:

Preheat the oven to a moderate temp and grease your pan well so the cake pops out clean later

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I love that chew on top from toasted coconut in the frosting. Last Easter, serving this cake brought back warm memories of my grandma decorating cakes in her small kitchen with the same staple ingredients.

How to Keep Leftovers Fresh

When your cake is fully cooled, pop the pieces in a sealed container and keep them at room temp for up to three days. For longer storage, wrap each one tight and freeze—they’ll last two months. Let 'em thaw fully at room temp for best texture.

Swaps and Alternatives

No sour cream? Use plain Greek yogurt—it keeps things just as soft. Want even more coconut taste? Use a splash of coconut extract, or both coconut and vanilla. If you swap for unsweetened coconut, remember the frosting won’t be as sweet, so check before covering the whole thing.

Serving Ideas

This cake’s awesome with toasted coconut sprinkled over the top. Try with a mug of strong coffee or cold milk for a chill afternoon snack. If you want to make it extra special, fresh berries or a scoop of vanilla ice cream pair perfectly.

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A Bit of Cake History

Texas sheet cake comes from Southern kitchens and folks love how easy it is to mix and how moist every slice turns out. Coconut’s a fun twist that’s big at family tables in spring and at holiday get-togethers.

Common Questions

→ How do I stop the cake from drying out?

Butter and sour cream make the cake soft and moist. Don’t bake it too long and use a toothpick to check it’s done.

→ Is unsweetened coconut fine?

Go ahead and use unsweetened coconut if you want. The cake might be a little less sweet, so add more sugar if you like.

→ Should I ice the cake while it’s still hot?

Yep, icing the cake while it’s warm lets the frosting sink in so you get a super yummy, rich layer on top.

→ What’s the best way to save leftovers?

Just cover the cake and leave it on the counter for three days. For even longer, stash it in the fridge.

→ Is this cake okay to freeze?

Definitely! Cut it in squares, put parchment between pieces, and store in a sealed container in your freezer.