PERFECT COCONUT SHEET CAKE RECIPE

This Perfect Coconut Sheet Cake Recipe creates a light fluffy coconutty cake, paired with a equally fluffy coconut buttercream and topped with toasted coconut for a coconut cake that is out of this world and oh so easy to make!

Has anyone ever put words in your mouth? You know, say that you said something that you didn’t say? I’m sure we’ve all had this happen out of misunderstanding or blatant slander. It stinks, especially when you have no recourse to correct the lie and state the truth.

This isn’t a sermonette or anything. It’s a regular recipe post. I am sharing a coconut cake recipe. A most fabulous coconut cake recipe, if I do say so myself. It’s just that I find myself from time to time down a rabbit trail reading about the story behind different foods or food-related topics. As I sat down to write about this cake the phrase, “Let them eat cake” kept popping into my head. All I really knew was that the expression was negatively associated with Marie-Antoinette. I was curious as to the full history surrounding this infamous quote.

INGREDIENTS
FOR THE CAKE:

•  1 1/4 cup unsweetened coconut flakes, divided
•  1 cup buttermilk
•  2 3/4 cups cake flour*
•  2 teaspoons baking powder
•  1/2 teaspoon kosher salt
•  1 cup unsalted butter, softened
•  1 1/3 cup granulated sugar
•  4 large eggs
•  1 teaspoon vanilla extract
•  1 teaspoon coconut extract

FOR THE FROSTING:

•  1 cup butter, softened
•  2 tablespoons milk or coconut milk
•  1 teaspoon vanilla extract
•  1 teaspoon coconut extract
•  2 cups confectioners’ sugar

INSTRUCTIONS

1. For the cake: Preheat oven to 350-degrees F. Grease and flour, or coat well with baking spray a 9 x 13-inch baking pan.
2. Toast coconut flakes until slightly golden.
3. Stir 1/4 cup toasted coconut flakes into buttermilk; set aside.
4. Whisk together cake flour, baking powder and salt. Set aside.
5. In the bowl of an electric mixer, beat together the softened butter and sugar for 2 minutes on medium speed, scraping down bowl at least once. Add eggs and beat for another 2 minutes, scraping down bowl at least once. Beat in vanilla and coconut extract until smooth.
6. Alternate adding flour mixture and buttermilk/coconut flake mixture, stopping to scrape down bowl as needed; mix until just combined.
7. Spread batter evenly into prepared 9x13-inch baking pan. Bake until wood tooth pick or cake tester comes out clean, about 30 minutes. Allow cake to cool.
8. ......................

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