Name: Chocolate Coconut Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3/4 cup sweetened coconut flakes; 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup packed light brown sugar; 1 teaspoon baking soda; 1/2 teaspoon table salt; 1 cup (2 sticks) unsalted butter (melted); 1 cup milk; 1/4 cup unsweetened cocoa powder; 1/2 cup sour cream; 2 large eggs (whisked); 1 tablespoon vanilla extract; 1/2 cup (1 stick) unsalted butter (melted); 3 1/2 tablespoons unsweetened cocoa powder; 1/3 cup milk; 1 teaspoon vanilla extract; 1/4 teaspoon table salt; 3 cups powdered sugar (sifted); 1 1/2 cups sugar; 1/2 (1 stick) salted butter (cut into cubes, at room temperature); 3/4 cup heavy cream (at room temperature); 1/4 teaspoon fine sea salt

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If you’re on the hunt for a dessert that combines the rich flavor of chocolate with the tropical sweetness of coconut, look no further than this Chocolate Coconut Sheet Cake. This cake is not only visually stunning with its luscious chocolate frosting and coconut topping, but it’s also incredibly easy to make and perfect for feeding a crowd. Whether you’re celebrating a birthday, hosting a potluck, or simply indulging in a sweet treat at home, this cake is sure to impress your family and friends. Let’s dive into the deliciousness!

The Upside of Chocolate Coconut Sheet Cake

This Chocolate Coconut Sheet Cake offers the best of both worlds: the deep, rich flavor of chocolate paired with the light, fluffy texture of coconut. It can be made in one large sheet pan, making it perfect for gatherings. The combination of sweetened coconut flakes in both the cake and frosting adds an irresistible texture that balances the moistness of the cake itself. Plus, it’s a great make-ahead dessert that stays fresh for several days, making it an ideal choice for busy bakers.

Ingredient Rundown

To get started, let’s gather all the ingredients you’ll need for this cake. Here’s what you’ll need:

3/4 cup sweetened coconut flakes – This adds a delightful coconut flavor and texture to the cake.
2 cups all-purpose flour – The base of our cake, providing structure and stability.
1 cup granulated sugar – For sweetness and moisture.
1 cup packed light brown sugar – Adds a rich, caramel-like flavor.
1 teaspoon baking soda – Helps the cake rise beautifully.
1/2 teaspoon table salt – Balances the sweetness.
1 cup (2 sticks) unsalted butter – Adds richness and moisture to the cake.
1 cup milk – Keeps the cake moist and tender.
1/4 cup unsweetened cocoa powder – Provides that deep chocolate flavor.
1/2 cup sour cream – Adds moisture and a slight tang.
2 large eggs, whisked – Binds the ingredients together.
1 tablespoon vanilla extract – Enhances the overall flavor of the cake.
For the Frosting:
1/2 cup (1 stick) unsalted butter – For a creamy frosting base.
3 1/2 tablespoons unsweetened cocoa powder – Adds richness to the frosting.
1/3 cup milk – Helps achieve the desired frosting consistency.
1 teaspoon vanilla extract – For flavor.
1/4 teaspoon table salt – Balances the sweetness in the frosting.
3 cups powdered sugar, sifted – For sweetness and a smooth texture.
1 1/2 cups sugar – Additional sweetness for the frosting.
1/2 (1 stick) salted butter, cut into cubes, at room temperature – Adds flavor to the frosting.
3/4 cup heavy cream, at room temperature – For a rich and creamy frosting.
1/4 teaspoon fine sea salt – Enhances the flavor of the frosting.

Equipment Breakdown

Before you start baking, make sure you have the right tools on hand. Here’s what you’ll need:

Large mixing bowl – For combining the ingredients.
Electric mixer – To beat the butter and sugars until fluffy.
Measuring cups and spoons – For accurate ingredient measurements.
Rubber spatula – For scraping down the sides of the bowl.
Sheet cake pan (18×13 inches) – To bake the cake evenly.
Cooling rack – To cool the cake completely before frosting.
Offset spatula – For spreading frosting smoothly.

Mastering Chocolate Coconut Sheet Cake: How-To

Now that we have everything ready, let’s get down to the baking! Follow these steps to create your Chocolate Coconut Sheet Cake:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour your sheet cake pan to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, and salt until well combined.

Step 3: Combine the Wet Ingredients

In a separate bowl, melt the unsalted butter and let it cool slightly. Then, add the milk, cocoa powder, sour cream, whisked eggs, and vanilla extract. Mix until smooth.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.

Step 5: Add Coconut

Fold in 3/4 cup of sweetened coconut flakes until evenly distributed throughout the batter.

Step 6: Bake the Cake

Pour the batter into the prepared sheet cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.

Step 8: Prepare the Frosting

In a medium saucepan, melt the remaining unsalted butter over low heat. Once melted, whisk in the cocoa powder and milk until smooth and combined. Remove from heat and let it cool slightly.

Step 9: Mix the Frosting

In a mixing bowl, combine the powdered sugar, sugar, and salt. Pour the cocoa mixture over the sugar and mix until smooth. Add heavy cream and vanilla extract, then beat until fluffy.

Step 10: Frost the Cake

Once the cake is completely cool, spread the chocolate frosting evenly over the top using an offset spatula. Sprinkle additional sweetened coconut flakes on top for a beautiful finish.

Holiday & Seasonal Touches

This Chocolate Coconut Sheet Cake is versatile and can be adapted for various holidays and seasons. Here are some ideas to make it even more special:

Add festive sprinkles on top for birthdays or celebrations.
Use themed cookie cutters to create shapes from the cake for holidays.
Incorporate seasonal fruits like raspberries or strawberries on top or on the side.
For a tropical twist, serve with a scoop of coconut ice cream during summer.

Mistakes That Ruin Chocolate Coconut Sheet Cake

Even the most seasoned bakers can encounter issues. Here are common pitfalls to avoid when making your Chocolate Coconut Sheet Cake:

Overmixing the batter can lead to a dense cake. Mix until just combined.
Not letting the cake cool completely before frosting may cause the frosting to melt and slide off.
Using cold butter or eggs can result in an uneven batter. Make sure they are at room temperature.
Skipping the sifting of powdered sugar can lead to a lumpy frosting. Always sift for a smooth finish.

Save It for Later

If you find yourself with leftovers (which is unlikely, but just in case!), here are some tips for storage:

Store the cake in an airtight container at room temperature for up to 3 days.
To keep it fresh for longer, refrigerate for up to a week.
You can also freeze the cake! Wrap it tightly in plastic wrap and then foil, and it will last for up to 3 months. Thaw in the fridge before serving.

Helpful Q&A

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it wrapped tightly at room temperature. Frost it just before serving for the best texture.

Can I substitute the cocoa powder?

While unsweetened cocoa powder is recommended for the best flavor, you can use Dutch-processed cocoa for a different taste profile. Just keep in mind it may alter the final color and flavor slightly.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. If it has wet batter on it, bake for a few more minutes.

What if I don’t like coconut?

If coconut isn’t your thing, you can leave it out and replace it with chopped nuts or chocolate chips for a different texture and flavor.

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See You at the Table

This Chocolate Coconut Sheet Cake is not just a dessert; it’s an experience to share with loved ones. So gather around the table, slice up this decadent cake, and enjoy the delightful combination of chocolate and coconut. Happy baking, and may every bite bring joy and delicious memories!