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Homemade Chocolate Coconut Sheet Cake photo

Chocolate Coconut Sheet Cake

This Chocolate Coconut Sheet Cake is a crowd-pleaser! Enjoy the rich chocolate flavor combined with tropical coconut sweetness in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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
For the Frosting:
  • 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

Equipment

  • Large mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Sheet cake pan (18x13 inches)
  • Cooling rack
  • Offset Spatula

Method
 

Instructions
  1. Step 1: Preheat the Oven. Preheat your oven to 350°F (175°C). Grease and flour your sheet cake pan to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Add Coconut. Fold in 3/4 cup of sweetened coconut flakes until evenly distributed throughout the batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Store leftovers in an airtight container for up to 3 days at room temperature.
  • Freeze the cake wrapped tightly for up to 3 months for long-term storage.