Very Moist Coconut Sheet Cake

For the Frosting:

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3–4 cups powdered sugar
• 1–2 tbsp coconut milk
• 1/2 tsp vanilla or coconut extract
• Extra shredded coconut for topping

👩‍🍳 How to Make It:

1. Preheat & Prep:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

2. Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt.

3. Cream Butter & Sugar:
In a large mixing bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and coconut extract.

4. Mix Wet & Dry:
Add dry ingredients to the wet mixture, alternating with the coconut milk and sour cream. Mix until just combined. Fold in shredded coconut.

5. Bake:
Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.

6. Frost:
Beat butter and cream cheese until smooth. Gradually add powdered sugar, coconut milk, and extract. Spread frosting over the cooled cake and sprinkle with shredded coconut.

🏝 Bonus Tips:

• For an extra coconut kick, toast the coconut topping before sprinkling.
• Want to make it extra indulgent? Poke holes in the warm cake and pour a bit of sweetened condensed milk on top before frosting—hello, coconut tres leches vibes!
• Store leftovers in the fridge for up to 5 days—if it lasts that long.

A Slice of Tropical Heaven

This Very Moist Coconut Sheet Cake is like a tropical vacation in dessert form. It’s cozy, indulgent, and yet light enough to enjoy after a meal—or with your morning coffee. Whether you’re baking for a party, a family dinner, or just because, this cake will have everyone asking for seconds (and the recipe).

Want this in printable recipe card format or need a dairy-free version? Just ask!