Coconut Sheet Cake (Printable Version)
# What You'll Need:
→ Cake
01 -
70 g sweetened shredded coconut
02 -
1 teaspoon vanilla extract
03 -
120 g sour cream
04 -
2 large eggs
05 -
1 teaspoon baking soda
06 -
0.5 teaspoon salt
07 -
250 g all-purpose flour
08 -
400 g granulated sugar
09 -
240 ml water
10 -
227 g unsalted butter
→ Frosting
11 -
70 g sweetened shredded coconut
12 -
1 teaspoon vanilla extract
13 -
360 g powdered sugar
14 -
60 ml whole milk
15 -
113 g unsalted butter
# How to Make It:
01 -
Let everything chill down entirely, then cut it up into squares and hand it out.
02 -
Once it's baked, give it a bit to cool off and then slather that tasty frosting over the warm top.
03 -
Mix in the 70 g of coconut so it's mixed through the frosting.
04 -
Take the pan away from the heat and slowly whisk in all that powdered sugar and some vanilla until it's super smooth.
05 -
As your cake bakes, pop 113 g butter and the 60 ml milk into a medium pan. Warm them up over medium heat until everything's melted.
06 -
Pour that batter into your greased pan, smooth it out, stick it in the oven for about 18-20 minutes. Poke the middle with a toothpick—if it comes out clean, you're good.
07 -
Add the sweetened coconut last and gently fold it through the batter. You want it to be everywhere.
08 -
Toss in the eggs, all your sour cream, and vanilla. Stir until you've got a smooth, even batter.
09 -
Pour your hot butter-water combo on top of the dry stuff and mix it all until you can't see any dry spots left.
10 -
Grab a big bowl and whisk together flour, sugar, salt, and baking soda to get them blended.
11 -
Get your 227 g butter and 240 ml water in a saucepan, heat to a boil, then take it off the burner.
12 -
Switch your oven to 175°C, grease a big sheet pan (33 x 46 cm) lightly so nothing sticks.
# Additional Tips:
01 -
Spread the frosting on while the cake's still toasty so it soaks in and turns out extra moist.