Coconut Sheet Cake

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I am known as a bit of an oddity in my family in that I don’t like pie. I mean, I’ll eat it, occasionally I’ll make it, and I appreciate the artistry involved in creating pie, but if someone told me that I couldn’t have pie for the rest of my life, I would be fine with that. Cake, is another story. For years my favorite was German Chocolate, but recently it has been usurped by white cake. Specifically bakery white cake, more specifically wedding cake. That’s why my recipe for White Almond Cake is one of my favorites, and one of the most read posts on this blog.

Recently I had a craving for coconut cake, and decided to try this recipe that is similar to Tres Leche Cake in that it uses three different kinds of milk. With the first bite I thought of my dad who shared my love for coconut cake. This one is easy to make, and phenomenal! The cake itself is moist and intensely flavorful, the frosting is like a coconut cloud. If you like cake as much as I do, you must try this recipe.

Coconut Sheet Cake a.k.a. Coconut Poke* Cake

Slightly adapted from cookiesandcups.com

 Coconut Cake

1 (15.25- oz) box white cake mix

Ingredients on box to make the cake (oil, egg whites, water)

1 t. coconut extract

½ t. clear vanilla flavoring

½ c. flaked coconut

1 (14- oz) can sweetened condensed milk

1 (15- oz can) Cream of Coconut

 Coconut Cream Cheese Frosting

8 oz. cream cheese, room temperature

1 c. powdered sugar

1½ c. heavy whipping cream

½ t. coconut extract

½ c. flaked coconut to garnish, optional

 

Preheat oven to 350°F. Spray a 9”x13” baking dish with Baker’s Joy; set aside.

Prepare cake according to package directions, adding in 1 teaspoon coconut extract and ½ teaspoon clear vanilla flavorings with the liquids. Fold ½ cup flaked coconut into batter and then spread into prepared pan.

Bake according to package directions. Cake is done when an inserted toothpick comes out clean.

While cake is baking stir together sweetened condensed milk and Cream of Coconut; set aside. When cake is done, poke holes evenly all over the top using a large fork while it’s still hot. Immediately pour sweetened condensed milk mixture evenly on top of cake, and allow cake to cool completely.

To prepare frosting: In a bowl of a stand mixer fitted with a whisk attachment mix cream cheese and powdered sugar together until smooth. Add in heavy cream and extract and mix on medium-high speed until stiff peaks form. Spread frosting onto cooled cake and garnish with flaked coconut.

Chill cake for at least 2 hours before serving. Store airtight in the refrigerator for up to 3 days.

 

*I changed the name of this cake because the words "poke" and "dump" should never be used in association with food. Nope. Never.

 

 

Coconut Cake with Coconut Buttercream Frosting

Despite the fact that I am not much of a baker (Number two son tells me to stop saying this, assuring me that I bake more than his wife does, and she considers herself to be a baker.) I was missing my dad mightily over the weekend, remembering how much he loved coconut cake. I figured that he would love it particularly if it were topped with Coconut Buttercream Frosting, so I set to work and came up with this one. He would have loved it, and my guess is that the cake lovers in your family will too.

This one’s for you, dad.

Coconut Cake with Coconut Buttercream Frosting

For the cake:
1 c. flour
1¾ c. cake flour
1 t. baking powder
½ t. baking soda
½ t. salt
1¾ c. sugar
1 c. unsalted butter, softened
1 c. cream of coconut
4 eggs, separated
1 t. clear vanilla flavoring
1 t. coconut extract
1 c. buttermilk
Pinch of salt
1 14-oz. pkg. sweetened shredded coconut
Coconut Buttercream Frosting (recipe below)

Preheat oven to 350° F. Spray 2 9-inch cake pans with Baker’s Joy; set aside.

Whisk together flour, cake flour, baking powder, baking soda, and salt in a medium bowl to blend.

In an electric stand mixer, beat together sugar, butter, and cream of coconut until light and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time, along with extracts. On low speed, beat in dry ingredients, alternating with buttermilk, beginning and ending with flour.

In a medium bowl, with clean beaters, beat egg whites with a pinch of salt until soft peaks form. Fold beaten egg whites into batter. Divide batter between two pans and bake about 45 minutes, or until toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, and then invert onto racks to cool completely.

Frost with Coconut Buttercream Frosting. When doing the center layer, sprinkle ½ cup coconut on top of the frosting before topping with other layer. Coat entire cake, top and sides, with shredded coconut.

Coconut Buttercream Frosting

4½ c. confectioners’ sugar
11 T. (1 stick, 3 T.) butter, softened
2 t. clear vanilla flavoring
1½ t. coconut extract
2-4 T. whole milk

In the work bowl of a stand mixer, beat together sugar and butter until creamy. Add remaining ingredients, and be at high-speed for six minutes until light and fluffy. Fin with more milk, if needed.

PRINT RECIPE

If you prefer your coconut in cheesecake form, you will love this Coconut Cream Cheesecake. It was one of my dad’s favorites.

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