Coconut Texas Sheet Cake

This Coconut Texas Sheet Cake feels cozy and bright, with rich chocolate and tender coconut in every bite. It is an easy, big cake that feeds a crowd, and it shines at family meals, potlucks, and parties. The cake stays moist, the frosting is glossy, and the coconut gives a nice chew and flavor. If you love coconut flavors in cake, you might also enjoy a different take on tropical baking with a pineapple coconut pound cake, it gives another sweet coconut idea to try. Get ready, this cake is simple to make and loved by many, you will want to make it again and again.

How to prepare Coconut Texas Sheet Cake

Ingredients

• 2 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened cocoa powder, packed
• 1 cup butter
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut, plus extra for topping

Frosting

• 1 cup butter
• 1/2 cup milk
• 4 tablespoons cocoa powder
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup shredded coconut, for top

Directions

1. Preheat the oven to 350°F, and grease a half sheet pan or 13×18 inch pan.
2. In a bowl, mix flour, sugar, baking soda, and salt. Set aside.
3. In a small saucepan, heat butter and water until the butter melts. Bring to a low boil, then remove from heat. Stir in cocoa powder until smooth.
4. Pour the hot cocoa mixture into the dry mix, stir to combine.
5. Stir in buttermilk, eggs, and vanilla until you have a smooth batter. Fold in 1 cup coconut.
6. Spread batter in the prepared pan and bake 18 to 22 minutes, or until a toothpick comes out clean. Let the cake cool a bit in the pan.
7. Make the frosting, in a saucepan melt butter with milk and cocoa, bring to a gentle boil. Remove from heat and stir in powdered sugar and vanilla until smooth.
8. Pour the warm frosting over the warm cake, spread to cover. Sprinkle the remaining shredded coconut on top.
9. Let the cake cool fully so the frosting sets, then slice and serve.

Why You’ll Love Coconut Texas Sheet Cake

• It makes a large cake fast, great for many people.
• The cake stays moist, and the frosting soaks in a little, making each bite soft.
• Coconut adds a fresh, tropical note that pairs well with chocolate.
• You can make it in one pan, so cleanup is easy.

Tips for success

• Measure flour properly, spoon into the cup and level it, do not pack.
• Use fresh shredded coconut for best flavor, but sweetened or unsweetened both work.
• Pour the warm frosting on the warm cake so it spreads easily and sets nicely.
• Cool fully before cutting for neat slices, but it is great slightly warm too.
• If you like extra coconut, toast a little and sprinkle on top for texture.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a simple dessert.
• Add fresh berries on the side to cut the sweetness.
• Cut into small squares for a potluck, or large slices for a family dessert.
• Pair with coffee or milk for a cozy treat.

FAQs

Can I make Coconut Texas Sheet Cake ahead of time?

Yes, you can make it a day ahead. Store it covered at room temperature for one day, or in the fridge for up to three days. Bring to room temperature before serving for best flavor.

Can I use coconut milk instead of regular milk in the frosting?

Yes, you can use coconut milk, it will add more coconut flavor. Use the same amount, and the frosting may be a little thinner, so cool it a bit before pouring.

Is there a gluten free version of this cake?

You can make a gluten free version by swapping the flour for a 1 to 1 gluten free flour blend. The texture may change slightly, but it will still be tasty.

How do I store leftover cake?

Cover the cake with plastic wrap or store in an airtight container. Keep at room temperature for one day, or refrigerate up to three days. Warm slices slightly before serving if desired.

Coconut Texas Sheet Cake

A cozy and bright cake with rich chocolate and tender coconut, perfect for family meals, potlucks, and parties.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 20 slices

Course: Dessert, Snack

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened cocoa powder, packed
• 1 cup butter
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut, plus extra for topping

Frosting

• 1 cup butter
• 1/2 cup milk
• 4 tablespoons cocoa powder
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup shredded coconut, for topping

Method

 

Preparation

1. Preheat the oven to 350°F, and grease a half sheet pan or 13×18 inch pan.
2. In a bowl, mix flour, sugar, baking soda, and salt. Set aside.
3. In a small saucepan, heat butter and water until the butter melts. Bring to a low boil, then remove from heat. Stir in cocoa powder until smooth.
4. Pour the hot cocoa mixture into the dry mix, stir to combine.
5. Stir in buttermilk, eggs, and vanilla until you have a smooth batter. Fold in 1 cup coconut.
6. Spread batter in the prepared pan and bake for 18 to 22 minutes, or until a toothpick comes out clean. Let the cake cool a bit in the pan.

Frosting

1. In a saucepan melt butter with milk and cocoa, bring to a gentle boil.
2. Remove from heat and stir in powdered sugar and vanilla until smooth.
3. Pour the warm frosting over the warm cake, spread to cover. Sprinkle the remaining shredded coconut on top.
4. Let the cake cool fully so the frosting sets, then slice and serve.

Notes

Measure flour properly, spoon into the cup and level it, do not pack. Use fresh shredded coconut for best flavor, but sweetened or unsweetened both work. Pour the warm frosting on the warm cake so it spreads easily and sets nicely. Cool fully before cutting for neat slices, but it is great slightly warm too. If you like extra coconut, toast a little and sprinkle on top for texture.