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Coconut Sheet Cake with the sweetest whipped white chocolate frosting. Light and fluffy, lemony vanilla cake made with a mix of almond flour, vanilla, lemon, and creamy coconut milk. Then all mixed with sweet flakes of shredded coconut. Once baked, generously frost this simple sheet cake with everyone’s favorite frosting. A whipped vanilla made with melted white chocolate to make it even more special (and delicious). Then simply decorate with additional coconut, and if you can, add edible flowers to create the perfect cake for spring and summer!
How about one last Easter recipe for you all? I know we’re down to the wire, but I had to share my recipe for coconut cake with you all ahead of this weekend! The second I decided I wanted to create a coconut sheet cake, I knew exactly how I wanted it to be.
The cake itself needed to be sweet, light, and moist—so moist. I’ve found many vanilla-based cakes to be on the drier side, which is no good.
The cake itself had to be the main focus. It had to have a subtle sweet coconut flavor—not too overpowering, but just right! Then there’s the frosting—something that would complement the delicate flavors of the cake—and something whipped!
In my head it all sounded so yummy!
This cake was inspired, oddly, by the bunny cake my Nonnie used to make over Easter. Her cake was a boxed vanilla cake baked in a bunny cake mold. She frosted it with the classic Betty Crocker vanilla frosting and then piled on sweetened, shredded coconut. Then she gave the bunny some eyes and called it a day.
I am sure many of you are familiar with “The Bunny Cake.” My Nonnie did it well, and we all loved it every year she made it.
I remember loving the mass amount of shredded coconut on top. Her cake reminded me that I’ve never shared a simple coconut-focused sheet cake!
Here Are All The Details
Step 1: the cake batter
To make this cake, you’ll need coconut oil, plain Greek yogurt, eggs, honey, brown sugar, lemon zest, vanilla, and canned coconut milk.
For the dry ingredients, I used a mix of all-purpose flour, almond flour, baking powder, baking soda, salt, and shredded coconut. You first mix the wet ingredients, then stir in the dry.
Some Cake Batter Notes:
Almond flour is used for added moisture and flavor. If you do not regularly use this ingredient, you can use the same amount of all-purpose flour.
Now the coconut. I prefer to use shredded, unsweetened coconut. This is more a personal preference than anything else. If you already know you like your treats on the sweeter side, I recommend using sweetened coconut.
Step 2: bake
Now, pour the batter into a rectangular baking dish and place it in the oven. You’ll smell the coconut and lemon as the cake bakes; it’s wonderful. It will take about 30 minutes.
Step 3: make the frosting
When the cake comes out of the oven, start making the frosting. You’ll need butter, sugar, lots of vanilla, melted white chocolate, and additional coconut milk. Beat that all together and you’ll have one of my favorite cake frostings.
No one ever knows there’s white chocolate in the frosting. But it’s what makes this buttercream extra special and leaves everyone wanting more.
Step 4: frost and decorate
What I love so much about sheet cakes is just how easy they are to frost and decorate. I slathered the frosting all over the cooled coconut cake. Then I piled on yummy shredded coconut.
The beauty of a sheet cake is that you don’t have to cut or layer anything. Just bake, frost, and enjoy!
Add a few edible flowers to make this so cute for spring, summer, Easter, and Mother’s Day!
Looking for other sweet cake recipes? Here are some favorites:
Swirled Blueberry Lemon Thyme Cake
Retro-Style Chocolate Sheet Cake
Swirled Blackberry Lavender Sheet Cake
Lastly, if you make this Coconut Sheet Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Coconut Sheet Cake
Servings: 18
Calories Per Serving: 437 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup melted coconut oil
- 1/2 cup plain Greek yogurt or sour cream
- 3 large eggs
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 1 cup canned coconut milk
- 1 1/2 cups all purpose flour
- 1 1/2 cups almond flour (or additional flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup shredded unsweetened or sweetened coconut
White Chocolate Frosting
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 3.5 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded unsweetened or sweetened coconut
Instructions
- 1. Preheat oven to 350° F. Line a 9×13 inch baking dish with parchment paper.2. In a large bowl, beat together the coconut oil, yogurt, eggs, honey, brown sugar, lemon zest, and vanilla. Add the flour, almond flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coconut milk until fully combined. Stir in the shredded coconut. 3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.4. To make the frosting. In a large bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla. Beat until combined.5. Frost the cake all over. Top with shredded coconut. Slice, eat and enjoy!
This cake is incredible! Very moist. I like my frosting “fluffy” Added a TB or so of cocunut milk to the frosting for a lighter consistency. This recipe is a keeper.
Hi Patti,
Happy Friday! Thanks a lot for trying this recipe and your comment, so glad to hear it was enjoyed! xT
Hi Tiegan! This cake screams Easter! Can this be made gluten free? I love your recipes and everyone I have tried came out great! Thank you!
Hey Bernadette,
Thanks so much!! Sure, you can use an equal amount of gluten free flour for the all purpose flour. Let me know if you give this recipe a try! xT
Hi…I’m making a small wedding cake soon and have been looking for a coconut cake recipe. Do you think this would work as a layer cake with a pineapple curd filling? These amounts sound like it would fill 2 9” cake pans. Thoughts? I would also slice the cake layers for a more dramatic look. I’m crossing my fingers for this cake.
Hey Lynn,
Sure, I think that sounds really delicious!! You might also like these cakes:
https://www.halfbakedharvest.com/coconut-carrot-cake/
https://www.halfbakedharvest.com/strawberry-coconut-carrot-cake-with-mascarpone-buttercream/
https://www.halfbakedharvest.com/lemon-coconut-naked-cake/
Let me know what you end up making! Have a great weekend! xT
So my husband has been asking for dessert the last several nights. He also came down with the flu. I made chicken soup the last few nights and tonight I surprised him with this as dessert. I followed the recipe to a T. It was absolutely moist and delicious. Love it, and I think my husband is feeling better!😜😋. Thank you for your great recipes!
Hey Mary Ann,
Wonderful!! I am so glad this recipe turned out well for you, thanks for trying it out! Glad to hear he’s feeling better! Xx
Sounds delicious and im sure it is but the pictures are terrible. Poor lighting maybe? Ive never seen gray coconut.
Thanks for the comment, Joyce:) I hope you love this recipe! Have the best day! xx
Would this work for mini cupcakes as well or should I adjust recipe at all for that?
Hey Sheryl,
Sure, I bet that would work nicely for you, I would just reduce your bake time accordingly! I hope you love this recipe! xT
I made them as mini cupcakes today and the only adjustment was the bake time was closer to 10 minutes.
I probably should have cut the recipe in half as well because it made SO many minis (obvious in hindsight just didn’t think about it! Lol).
Delicious though and stayed super moist! Keeping them in containers and will bring to Easter celebration tomorrow.
Hey Mandie,
That’s great! Thanks for sharing what worked well for you with the mini cupcakes, so glad they were enjoyed! Happy Easter! xT
What a beautiful presentation! I immediately had to make this cake after reading the ingredients and it’s incredible. In Hawaii we love coconut and flowers on our cakes so I picked nasturtiums and added some fresh thyme. Thank you, as always your recipes are purely delightful.
Hey Colleen,
I appreciate your kind message:) Thanks so much for making this recipe and sharing your feedback, so glad it was delish! xT
This sounds so good! In the description it says extra coconut milk will be needed for the frosting, but coconut milk isn’t listed in the frosting ingredients or directions. Just wondering if the frosting is supposed to have coconut milk, or was the description supposed to say extra shredded coconut?
Hey Kate,
Thanks so much!! If you need to thin the frosting a little you can add some coconut milk to help with that! I hope you love this recipe! xT
I agree that this is confusing! Your description says “you’ll need… additional coconut milk”. If we need it, why not include it in the recipe?
I will fix that to be more clear:)
Awesome!!!
Moist, light and coconutty my favourite!
Saw this recipe this morning had to make it right away…this is a Keeper…but then everyone of your recipes I’ve made are Keepers🤗
Hey Jan,
Thanks so much for your kind message:) I’m so glad to hear that you enjoyed this cake, thanks for making it!! xT
I dont see where in the recipe you add the coconut milk ? It’s listed as an ingredient but the recipe doesn’t say where to add it? Thanks!
Hi Sophie,
The coconut milk is added in step 2:) Please let me know if you have any other questions! xT
Can you use butter instead of coconut oil? My family doesn’t like the taste of this much coconut oil.
Hey Lori,
Yes, you can use an equal amount of melted butter! Let me know if you give this recipe a try, I hope you love it! xT
The recipe sounds delicious. I love coconut. The accompanying photo was not appealing. The scattered flowers appears to look like fungus to me. Magically in the lower right hand corner second row from the bottom there appears to be an adorable puppy’s face in the icing
Thanks for sharing your feedback, I hope you love the recipe:) xx
This looks amazing. What are your tips for making the cake the day before and how to store it? I love all of your recipes and cookbooks – thank you for all of the inspiration!
Thanks so much Lydia! You can store in an airtight container at room temp! I hope you love this recipe! xT
Do you prefer to use sweetened or unsweetened coconut for both parts?
Hey Erin,
I like to use unsweetened, but it totally depends how on sweet you like your desserts:) Let me know if you give this recipe a try! xT
Have you tried to make this gluten free and used all almond flour? Or another all purpose flour option?
Hi Amy,
Do you mean used gluten free flour in place of the all purpose flour? That should work nicely for you using the gluten free flour and almond flour. Please let me know if this helps! xT