Time 1h45m Yield 20 Number Of Ingredients 9 Steps:
Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter. Mix flour and baking powder in a bowl. Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula. Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter. Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
Time 55m Number Of Ingredients 10 Steps:
Mix up cake according to package directions and add coconut extract. Bake cake according to directions in a 9x13 cake pan. Poke tons of holes with a toothpick on top of the cake. Slowly pour sweetened condensed milk and cream of coconut on top of cake while still hot. (Don’t get nervous if it looks like a lot of liquid sitting on the sides. The cake will soak it all up!) Once cake completely cooled, add gelatin and water to a small bowl. Microwave for 30 seconds. Gelatin should be completely dissolved, stir to combine once more and set aside. In a stand mixer (or in a large bowl with a hand mixer), beat powdered sugar until it starts to look foamy. Add powdered sugar and vanilla extract and beat until soft peaks form. Turn your mixer (or beaters) to low and slowly stream in the gelatin mixture. (If your gelatin has harden, microwave again for just a couple of seconds to loosen it.) Turn the beaters back to high and beat until stiff peaks form. Frost cake with whipped cream and top with toasted shredded coconut. Store in the fridge until ready to serve!
Time 45m Number Of Ingredients 10 Steps:
Prepare the cake batter according to the 9x13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9x13 pan and bake according to the directions on the box. Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut extract and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and and sprinkle with the coconut.
Yield 10 servings Number Of Ingredients 13 Steps:
Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray. In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine. In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine. Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated. Pour the cake batter onto the prepared baking sheet and spread in an even layer. Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely. Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top. Slice and serve. Enjoy!
More about “easy coconut sheet cake recipes”
Time 2h Yield 24 Number Of Ingredients 5 Steps:
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
