Very Moist Coconut Sheet Cake Recipe

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup buttermilk
• 1 can (13.5 oz) coconut milk
• 1 cup sweetened shredded coconut
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

For the Coconut Glaze:

• 1 can (13.5 oz) coconut milk
• 1 cup powdered sugar
• 1/2 teaspoon coconut extract
• 1 cup sweetened shredded coconut (for topping)

Instructions:

1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Make cake: In a large bowl, cream butter and sugar. Add oil, eggs one at a time, then vanilla and coconut extracts. Alternate adding dry ingredients and buttermilk/coconut milk mixture. Fold in shredded coconut.
3. Bake: Pour into prepared pan and bake 35-40 minutes until golden and toothpick comes out clean.
4. Make glaze: While cake bakes, whisk together coconut milk, powdered sugar, and coconut extract.
5. Finish: While cake is still warm, poke holes all over with skewer. Pour glaze over cake, sprinkle with coconut. Cool completely before serving.

20 Most Popular Questions & Answers

1. Can I use regular milk instead of coconut milk?
You can, but coconut milk provides the signature flavor and extra moisture that makes this cake special.

2. What if I can’t find coconut extract?
Use extra vanilla extract, but coconut extract really enhances the coconut flavor significantly.

3. Can I make this cake ahead of time?
Yes! It actually gets more moist overnight. Cover and store at room temperature for 2 days or refrigerate up to 5 days.

4. Can I use unsweetened coconut?
Sweetened coconut works best for texture and flavor, but you can use unsweetened and add 2 tablespoons sugar.

5. Why is my cake dry?
Don’t overbake, ensure you’re using coconut milk, and make sure to poke holes for the glaze to soak in.

6. Can I freeze this cake?
Yes! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

7. Can I make this in a different pan size?
Use two 9-inch round pans (reduce baking time to 25-30 minutes) or a bundt pan (45-50 minutes).

8. What if I don’t have buttermilk?
Make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup regular milk.

9. Can I add cream cheese frosting instead of glaze?
Absolutely! Coconut cream cheese frosting would be delicious on this cake.

10. How do I know when it’s done baking?
Toothpick should come out with just a few moist crumbs, and cake should spring back when lightly touched.

11. Can I toast the coconut topping?
Yes! Toast coconut in a dry skillet for 2-3 minutes until golden for extra flavor and crunch.

12. What if my glaze is too thick?
Add coconut milk 1 tablespoon at a time until you reach desired consistency.

13. Can I make this dairy-free?
Use vegan butter and ensure all ingredients are dairy-free – coconut milk already makes it mostly dairy-free.

14. How many people does this serve?
This large sheet cake serves 15-20 people generously.

15. Can I add other flavors?
Try lime zest, pineapple, or almond extract for tropical variations.

16. What if I don’t have a 9×13 pan?
Use two 8×8 pans and reduce baking time by 5-10 minutes.

17. Can I use light coconut milk?
Full-fat coconut milk gives better flavor and moisture, but light works in a pinch.

18. How do I store leftovers?
Cover tightly and store at room temperature for 2 days, or refrigerate for up to a week.

19. Can I make cupcakes instead?
Yes! Fill cupcake liners 2/3 full and bake 18-22 minutes at 350°F.

20. What if my cake is too sweet?
Balance with a pinch of salt in the glaze or serve with fresh berries.

20 Helpful Tips to Make It Even More Delightful

1. Use room temperature ingredients for better mixing and texture
2. Don’t overmix batter – mix just until combined to avoid tough cake
3. Add lime zest (2 teaspoons) for bright citrus notes
4. Use cake flour instead of all-purpose for more tender crumb
5. Add sour cream (1/2 cup) for extra moisture and tang
6. Include crushed pineapple (1/2 cup drained) for tropical flavor
7. Toast coconut before adding for deeper, nuttier flavor
8. Use coconut oil instead of vegetable oil for more coconut flavor
9. Add cream cheese (4 oz) to the batter for richness
10. Include vanilla pudding mix (1 box) for extra moisture
11. Use coconut sugar for part of the granulated sugar
12. Add macadamia nuts (1/2 cup chopped) for crunch
13. Include coconut rum extract for adult flavor
14. Use coconut flour for 1/4 of the all-purpose flour
15. Add white chocolate chips (1/2 cup) for sweetness
16. Include lemon juice (1 tablespoon) to brighten flavors
17. Use coconut cream instead of some coconut milk for richness
18. Add passion fruit pulp for exotic tropical flavor
19. Include shredded fresh coconut if available
20. Brush with coconut simple syrup before glazing

40 Secrets to Achieving the Perfect Very Moist Coconut Sheet Cake

Batter Preparation Secrets (1-10)

1. Cream butter and sugar thoroughly – 3-4 minutes for light, fluffy texture
2. Use room temperature eggs for better incorporation and volume
3. Alternate wet and dry ingredients starting and ending with dry
4. Don’t overmix once flour is added – mix just until combined
5. Sift dry ingredients for lighter, more tender cake
6. Use fresh baking powder – test by adding to hot water (should fizz)
7. Measure flour correctly – spoon and level, don’t pack
8. Add extracts to wet ingredients for better distribution
9. Let batter rest 5 minutes before baking for better hydration
10. Scrape bowl frequently while mixing for even incorporation

Moisture Enhancement Secrets (11-20)

11. Use full-fat coconut milk – light versions don’t provide enough richness
12. Don’t skip the oil – it keeps cake moist longer than butter alone
13. Use buttermilk for tang and tenderness
14. Add coconut milk to both batter and glaze for maximum coconut flavor
15. Include shredded coconut for texture and moisture pockets
16. Don’t overbake – cake continues cooking from residual heat
17. Poke holes immediately after baking while cake is hot
18. Apply glaze while cake is warm for maximum absorption
19. Cover cake while cooling to trap moisture
20. Let cake rest overnight – flavors meld and moisture distributes

Baking Technique Secrets (21-30)

21. Preheat oven completely – at least 15 minutes before baking
22. Use center rack for even heat distribution
23. Don’t open oven door for first 30 minutes of baking
24. Rotate pan halfway through baking for even browning
25. Test doneness properly – toothpick should have few moist crumbs
26. Use light-colored pan to prevent over-browning
27. Line pan with parchment for easy removal
28. Fill pan evenly using offset spatula to spread batter
29. Tap pan gently to release air bubbles before baking
30. Cool in pan for 10 minutes before glazing

Glaze and Finishing Secrets (31-40)

31. Make glaze while cake bakes so it’s ready when cake comes out
32. Strain glaze if lumpy for smooth application
33. Poke holes systematically – every inch or so across entire cake
34. Pour glaze slowly allowing it to soak in gradually
35. Use skewer to help glaze penetrate holes if needed
36. Toast coconut topping lightly for better flavor and appearance
37. Apply topping while glaze is wet so it adheres properly
38. Don’t refrigerate immediately – let flavors develop at room temperature
39. Cover loosely while cooling to prevent drying out
40. Serve at room temperature for best flavor and texture

These secrets will help you create the most incredibly moist, flavorful coconut sheet cake with perfect texture, rich coconut flavor throughout, and a beautiful presentation that will have everyone asking for the recipe!