When I need to feed a large crowd or bring something to a potluck, I always make this coconut sheet cake. It is quite simple to make and extremely moist and delicious due to the buttermilk used in its preparation. I either cut it into little square portions or regular-sized coconut cake pieces depending on who or what I am cooking it for.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 tablespoon butter
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 ¾ cups white sugar
- 3 eggs
- 2 cups buttermilk
- 1 ¾ cups unsweetened coconut flakes
- ½ cup white sugar
- 1 ¾ cups heavy whipping cream
Instructions
- Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
- Mix flour and baking powder in a bowl.
- Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
- Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
- Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
- The original recipe is in metric – if you have a scale, measure out 500 g flour, 350 g sugar, and 500 ml buttermilk for the cake and 150 g coconut, 100 g sugar, and 400 ml cream for the topping.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 197 mg |
| Sugars | 24 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is absolutely delicious. I accidentally left off the last part once, forgetting to pour the cream over the top, but it still went fast at an outdoor party. YUM!!
I won’t make this again because it is bland. Maybe a little vanilla would be helpful.
Great cake! everybody loved is and baking time was right. I was surprised, too, at the low baking temperature, but cake came out great. Cake is fairly thin and light, so baked through great and if oven temperature is higher, the coconut would burn