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  • butter
  • coconut
  • coconut extract
  • coconut milk
  • cornstarch
  • cream cheese
  • eggs
  • flour
  • powdered sugar
  • sour cream
  • sugar
  • vanilla extract

Categorized:

  • Cookies
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Tagged:

  • butter
  • coconut
  • coconut extract
  • eggs
  • flour
  • jam
  • lemons
  • sugar
Coconut Sheet Cake - 1

Coconut Sheet Cake

Ingredients

Cake

  • 2 1/4 cups (318g) all-purpose flour, plus more for dusting pan
  • 1/4 cup (34g) cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 1/2 cups (315g) granulated sugar
  • 4 large eggs
  • 1 cup (235ml) canned coconut milk (full fat), at room temperature
  • 1/2 cup (120g) sour cream (full fat)
  • 1 tsp coconut extract (no imitation, use the real stuff)
  • 1/2 tsp vanilla extract

Frosting and toppings

  • 1/2 cup (112g) unsalted butter, softened
  • 8 oz. (226g) cream cheese, softened
  • 3/4 tsp coconut extract
  • 3 1/2 cups (420g) powdered sugar
  • 1 1/2 cups (130g) shredded sweetened or unsweetened coconut
  • 12 oz. fresh raspberries

Instructions

  • For the cake: Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet), dust with flour and shake out excess, set aside.
  • In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time.
  • In a medium mixing bowl whisk together coconut milk, sour cream, coconut extract and vanilla extract until blended.
  • Add 1/3 of the flour mixture to the butter/egg mixture and mix on low speed just until combined, then add in 1/2 of the coconut milk mixture and mix just until combined, repeat with flour and coconut milk mixtures once more then end by mixing in last 1/3 of the flour mixture and mix just until combined.
  • Scrape down sides and bottom of bowl with a spatula and fold several times to ensure everything is evenly combined. Pour batter into prepared baking dish and spread into an even layer.
  • Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 28 minutes. Remove from oven and cool completely on a wire rack.
  • For the frosting and toppings: In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter until smooth. Add in cream cheese and mix until smooth.
  • Mix in coconut extract and powdered sugar and whip until light and fluffy, about 1 - 2 minutes. Spread evenly over cooled cake then top with coconut and raspberries.
  • Cut into squares. Store in an airtight container in refrigerator (once fully chilled let rest at room temp about 10 - 15 minutes before serving).

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