This Coconut Sheet Cake Recipe creates a light and fluffy coconut cake, paired with a moist coconut butter cream and a roasted coconut for a coconut cake out of the common and so easy to prepare!
Ingredients
FOR THE CAKE:
FOR THE CAKE:
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- 1 1/4 cup unsweetened coconut flakes, divided
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- 1 cup buttermilk
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- 2 3/4 cups cake flour*
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- 2 teaspoons baking powder
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- 1/2 teaspoon kosher salt
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- 1 cup unsalted butter, softened
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- 1 1/3 cup granulated sugar
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- 4 large eggs
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- 1 teaspoon vanilla extract
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- 1 teaspoon coconut extract
FOR THE FROSTING:
Instructions
- For the cake: Preheat oven to 350-degrees F. Grease and flour, or coat well with baking spray a 9 x 13-inch baking pan.
- Toast coconut flakes until slightly golden.
- Stir 1/4 cup toasted coconut flakes into buttermilk; set aside.
- Whisk together cake flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat together the softened butter and sugar for 2 minutes on medium speed, scraping down bowl at least once. Add eggs and beat for another 2 minutes, scraping down bowl at least once. Beat in vanilla and coconut extract until smooth.
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- Visit Coconut Sheet Cake for full instructions
Originally posted 2019-01-25 01:53:02.
Originally posted 2019-01-25 01:53:02.
