Coconut Texas Sheet Cake

A velvety tender Texas sheet cake recipe made with coconut milk for a super moist texture and tons of coconut flavor.

INGREDIENTS

Coconut Cake:
2 1/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 13.5 oz can coconut milk (see notes)
1/2 cup butter (real, salted)
1/2 cup half & half or milk
2 eggs
2 teaspoons coconut extract

Coconut Icing:
1/2 cup butter (real, salted)
1/2 cup half & half or milk
Dash of salt
2 teaspoons coconut extract
1 1-lb box powdered sugar
3 cups sweetened flaked coconut

INSTRUCTIONS

For the Cake:

1. Grease a 10×15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.
2. Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.
3. Combine coconut milk (liquid and solids) and butter in a small saucepan then heat and stir over medium-high heat until boiling. Remove from heat.
4. Combine half & half, eggs and coconut extract in a small bowl then mix well and set aside.
5. Pour coconut milk mixture into bowl with flour mixture then stir to incorporate. Add egg mixture then whisk all ingredients together for one minute.
6. Pour batter into prepared pan then bake for 20-25 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing.

For the Icing:

1. Combine butter, half & half and salt in a small saucepan then heat until simmering. Remove from heat then stir in coconut extract.
2. Meanwhile, sift powdered sugar into a mixing bowl (the sifting is optional but it prevents lumps). Pour hot milk/butter mixture into bowl with powdered sugar then stir until smooth.
3. Pour icing over warm cake then immediately top with coconut. Let cake rest for a few hours before serving to ensure the icing sets up some before cutting the cake.
4. Once the cake is cool, cover then store at room temperature.

NOTES

• You’ll need the canned coconut milk, not the refrigerated coconut milk next to the almond milk and other nondairy milk products. The fat content should be between 9-12 grams per 1/4 cup.
• You can also prepare this in 18×13 half-sheet cake pan. If you do, reduce the baking time to 15-17 minutes then test with a toothpick for doneness.
• A 10×15 pan is a traditional jellyroll pan. If your pan is very shallow, you may not be able to fit all of the icing on your cake – just include as much as will fit or let the icing cool a bit before adding to the cake so that it pours thicker.