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Delicious Coconut Texas Sheet Cake served on a platter with coconut flakes on top

Coconut Texas Sheet Cake

A cozy and bright cake with rich chocolate and tender coconut, perfect for family meals, potlucks, and parties.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
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.