Rating: 4.5 stars 4.3
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Sheet Cake:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.

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  • Mix flour and baking powder in a bowl.

  • Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.

  • Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.

  • Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

Tips

The original recipe is in metric - if you have a scale, measure out 500 g flour, 350 g sugar, and 500 ml buttermilk for the cake and 150 g coconut, 100 g sugar, and 400 ml cream for the topping.

Nutrition Facts

329 calories; protein 5.2g; carbohydrates 45.7g; fat 14.6g; cholesterol 55.6mg; sodium 196.8mg. Full Nutrition
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