When I’m looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it’s fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 12 to 15 servings |
Ingredients
- Baking spray with flour
- 1 cup unsweetened full-fat coconut milk, shaken
- 3 large eggs, at room temperature
- 1/4 cup vegetable oil or melted unrefined coconut oil
- 1 tablespoon pure vanilla extract
- 2 2/3 cups (335 grams) all-purpose flour
- 1 2/3 cups (330 grams) granulated sugar
- 1 cup flaked coconut, sweetened or unsweetened, toasted if desired, chopped
- 2 3/4 teaspoons baking powder
- 1 teaspoon fine salt
- 10 tablespoons unsalted butter, cut into cubes and at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- Pinch fine salt
- 2 teaspoons pure vanilla extract
- 1 cup confectioners’ sugar
- 2/3 cup marshmallow creme (1/2 a 7-ounce container)
- 1 1/4 cups flaked coconut, sweetened or unsweetened, toasted if desired
Instructions
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
- Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
- the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
- With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
- With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
- For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners’ sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
- Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 317 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 54 mg |
| Sodium | 194 mg |
Reviews
Love the recipe ;like all ways Dan explain everything so easy to follow and the results is excellent,Well done and believe me I will do this coconut cake for ever and the frosting go so well with the cake,no to sweet and silky. Thanks.