The BEST Easy Coconut Sheet Cake

This is the BEST Coconut Sheet Cake recipe!! Made with all gluten-free and dairy free-friendly ingredients, this cake is a must make. Super simple and 100x better than boxed mix.

If you’re looking for a soft, tender, flavor-packed treat that will wow your guests at any gathering, look no further than this coconut sheet cake. It’s light, fluffy, and filled with rich coconut flavor in every single bite. Whether you’re baking for a birthday, a summer BBQ, or just a weeknight dessert craving, this recipe will quickly become a go-to in your kitchen.

This gluten-free coconut sheet cake is not only incredibly easy to make, but it’s also made with better-for-you ingredients, like coconut sugar, avocado oil, and non-dairy milk. And don’t even get me started on the coconut butter cream cheese frosting—it’s silky, creamy, and the perfect complement to the moist coconut-infused cake beneath it.

Let’s dive into why this sheet cake is a must-bake and how to make it from start to finish.

Why You’ll Love This Coconut Sheet Cake

• Naturally dairy-free and gluten-free (if needed)

• Made with simple pantry staples

• Super moist and fluffy texture

• Packed with real coconut flavor

• Easy to make ahead for entertaining

• Crowd-pleasing and kid-approved!

Unlike some sheet cakes that can be dense or overly sweet, this version gets its lift from a combo of baking soda and baking powder, and it’s naturally sweetened with coconut sugar, which adds a subtle caramel note. The shredded coconut gives texture to each bite, while the creamy frosting brings it all together.

Ingredients You’ll Need

• Non-dairy milk of choice – This adds moisture and helps create a smooth, pourable batter. Non-dairy milk like almond, oat, or coconut milk works well in dairy-free baking. When combined with vinegar, it also mimics buttermilk, helping tenderize the cake.
• Apple cider vinegar – The vinegar is essential for reacting with baking soda, creating bubbles that help the cake rise. It also adds subtle tang and contributes to the fluffy texture.
• Coconut sugar – Coconut sugar is a natural sweetener made from coconut palm sap. It adds sweetness, of course, but also brings a subtle caramel-like flavor that enhances the coconut theme. 
• Gluten-free flour – This forms the structure of the cake. A 1:1 gluten-free flour blend is recommended—it usually includes a mix of rice flour, potato starch, tapioca flour, and xanthan gum to mimic the elasticity of wheat flour.
• Avocado oil or Coconut oil – It keeps the cake incredibly moist and tender. 
• Coconut extract – This is the key flavor booster in the recipe. Coconut extract intensifies the coconut flavor and makes the cake taste like a tropical dream.
• Vanilla extract – Vanilla rounds out and deepens the overall flavor. It adds warmth and complexity and enhances the sweetness of the other ingredients.
• Shredded coconut – Shredded coconut adds texture and even more coconut flavor to the cake. It can be sweetened or unsweetened, depending on your taste preference. It adds chewiness and visual appeal too.
• Unsalted butter – Butter gives the frosting richness and structure. When whipped, it helps create that light, creamy frosting texture. Use plant-based butter if keeping it dairy-free.
• Cream cheese – Cream cheese adds tang and balances the sweetness of the frosting. It also thickens the frosting and gives it a smooth, spreadable consistency. Use a vegan cream cheese if you’re keeping it dairy-free.
• Powdered sugar – Powdered sugar (aka confectioners’ sugar) sweetens and stiffens the frosting. It dissolves quickly and helps make the frosting fluffy and pipeable.

How To Make Coconut Sheet Cake

1. Preheat oven to 350 degrees F and grease a medium sheet pan (I did 10×15 but 12×18 could work too)
2. In a small bowl, add the vinegar and milk together to curdle to form “buttermilk” and set aside
3. In a large bowl, add the coconut sugar, flour, baking soda and baking powder and mix to combine, making sure no lumps
4. Add in the oil, buttermilk and vanilla extract and mix together
5. Heat up the additional milk in microwave for 60 seconds so it is warm but not boiling
6. Pour into the bowl on top of everything and beat for 1 minute on medium speed with hand mixer, scraping down the sides of the bowl to make sure everything is incorporated
7. Pour batter into the baking sheet and spread across
8. Bake in oven for about 13 to 15 minutes or until fully baked (I stick a toothpick in to see if it is clean!)
9. Remove from oven and allow it to cool completely
10. As the cake is baking or cooling, make the frosting by adding cream cheese, butter, powdered sugar, coconut extract and vanilla extract and half the milk to a large bowl
11. Start mixing together at a slow speed to combine
12. Once cake is cooled, frost with the frosting and add more coconut shreds iif desired, slice and enjoy!

Optional: To toast your coconut, place it in a dry skillet over medium heat for 3–5 minutes, stirring often until golden brown. Let it cool completely before topping the cake.

Tips for Baking the Perfect Coconut Sheet Cake

• Don’t skip the vinegar: It reacts with the baking soda to create the best fluffy texture.

• Use room temperature ingredients: Especially the butter and cream cheese—this helps the frosting blend smoothly.

• Cool the cake fully: If the cake is even slightly warm, the frosting will melt.

• Make it ahead: This cake tastes even better the next day! Store it covered in the fridge and let it come to room temp before serving.

Ingredient Substitutions & Variations

• No coconut sugar? Sub with brown sugar or organic cane sugar.

• Want more coconut flavor? Add 1/4 cup coconut milk (the canned kind) in place of some of the non-dairy milk.

• Not gluten-free? You can use regular all-purpose flour instead of the GF flour.

• Add a crunch: Mix 1/4 cup chopped macadamia nuts or almonds into the batter or sprinkle on top.

• Make it a layer cake: Divide the batter into two round cake pans and bake for 25–30 minutes.

How to Store Leftovers

Store the frosted coconut sheet cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices individually by wrapping them in plastic wrap and storing them in a freezer-safe container for up to 2 months.

To serve from frozen, let the cake thaw in the fridge overnight or at room temperature for a few hours.

Why This Coconut Sheet Cake Is a Crowd Favorite

There’s something nostalgic and comforting about a sheet cake—it’s simple, unfussy, and perfect for slicing into generous squares to share. But this coconut sheet cake goes above and beyond with its moist crumb and decadent frosting. The layers of coconut flavor—from the shredded coconut to the extract to the dreamy topping—make this cake truly special.

Whether you’re serving it at a baby shower, celebrating a birthday, or just treating yourself on a weekend, this cake delivers every single time.

If you’re a coconut lover, this cake is calling your name. And if you’re not quite sure about coconut? This might just be the recipe that converts you.

This coconut sheet cake is:

• Sweet but not too sweet

• Moist, fluffy, and full of texture

• Easily adaptable to dietary needs

• Beautiful enough for a special occasion, simple enough for everyday

It’s one of those recipes you’ll find yourself returning to again and again. The flavors, the ease, the versatility—it checks all the boxes.

Ready to Bake?

Gather your ingredients, preheat that oven, and get ready to bake the ultimate coconut sheet cake that everyone will be asking you for the recipe to.

And don’t forget to snap a photo of your creation and tag us on Instagram! We love seeing how you make our recipes your own.

Happy baking! 🌴🍰

A Few Other Delicious Cakes to Try:

Devil’s Food Sheet Cake with Chocolate Frosting (gluten-free + gluten-free)

Sticky Toffee Apple Cake (gluten-free)

Copycat Entenmann’s Crumb Cake Donuts (gluten-free)

Gluten-free Birthday Cake Banana Bread Skillet