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The BEST Easy Coconut Sheet Cake

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5 from 1 review

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.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins

Yield: 12 to 16 slices 1x

Ingredients

Scale

Cake:

Coconut butter cream cheese frosting:

  • 1/2 cup unsalted butter, at room temperature (dairy-free if needed)
  • 3/4 cup cream cheese, at room temperature (dairy-free if needed)
  • 2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • For topping: 1 cup shredded coconut

Instructions

  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!

Notes

*Store in airtight container for 3 days, 5 days in fridge or freezer for 2 months

  • Author: Rachel

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