How about one last Easter recipe for you all? I know we’re down to the wire, but I had to share my recipe for coconut cake with you all ahead of this weekend! The second I decided I wanted to create a coconut sheet cake, I knew exactly how I wanted it to be. The cake itself needed to be sweet, light, and moist—so moist. I’ve found many vanilla-based cakes to be on the drier side, which is no good. The cake itself had to be the main focus. It had to have a subtle sweet coconut flavor—not too overpowering, but just right! Then there’s the frosting—something that would complement the delicate flavors of the cake—and something whipped! In my head it all sounded so yummy!
This cake was inspired, oddly, by the bunny cake my Nonnie used to make over Easter. Her cake was a boxed vanilla cake baked in a bunny cake mold. She frosted it with the classic Betty Crocker vanilla frosting and then piled on sweetened, shredded coconut. Then she gave the bunny some eyes and called it a day. I am sure many of you are familiar with “The Bunny Cake.” My Nonnie did it well, and we all loved it every year she made it. I remember loving the mass amount of shredded coconut on top. Her cake reminded me that I’ve never shared a simple coconut-focused sheet cake!
Here Are All The Details
Step 1: the cake batter To make this cake, you’ll need coconut oil, plain Greek yogurt, eggs, honey, brown sugar, lemon zest, vanilla, and canned coconut milk. For the dry ingredients, I used a mix of all-purpose flour, almond flour, baking powder, baking soda, salt, and shredded coconut. You first mix the wet ingredients, then stir in the dry.
Some Cake Batter Notes: Almond flour is used for added moisture and flavor. If you do not regularly use this ingredient, you can use the same amount of all-purpose flour. Now the coconut. I prefer to use shredded, unsweetened coconut. This is more a personal preference than anything else. If you already know you like your treats on the sweeter side, I recommend using sweetened coconut.
Step 2: bake Now, pour the batter into a rectangular baking dish and place it in the oven. You’ll smell the coconut and lemon as the cake bakes; it’s wonderful. It will take about 30 minutes.
Step 3: make the frosting When the cake comes out of the oven, start making the frosting. You’ll need butter, sugar, lots of vanilla, melted white chocolate, and additional coconut milk. Beat that all together and you’ll have one of my favorite cake frostings.
No one ever knows there’s white chocolate in the frosting. But it’s what makes this buttercream extra special and leaves everyone wanting more.
Step 4: frost and decorate What I love so much about sheet cakes is just how easy they are to frost and decorate. I slathered the frosting all over the cooled coconut cake. Then I piled on yummy shredded coconut. The beauty of a sheet cake is that you don’t have to cut or layer anything. Just bake, frost, and enjoy!
Add a few edible flowers to make this so cute for spring, summer, Easter, and Mother’s Day!
Looking for other sweet cake recipes? Here are some favorites: Swirled Blueberry Lemon Thyme Cake Double Strawberry Cupcakes Retro-Style Chocolate Sheet Cake Swirled Blackberry Lavender Sheet Cake Lastly, if you make this Coconut Sheet Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
