Coconut Sheet Cake

Texas Coconut Sheet Cake (18)

I love this cake, as a matter of fact, I’ve made it 3 times in 3 weeks. One it’s simple and I usually have all the ingredients, without any trips to the store.  Two, it makes a lot, I recently went to a funeral and took this along, none was left! Three, it bakes on a very large sheet pan, so it doesn’t bake long, which is a plus in the summer time.


Lets make cake!

It’s a little unusual, in that you actually start the cake on the stove top, by boiling butter and water together, then add in Greek yogurt and eggs. After that you combine it with  flour, sugar, baking soda and salt. Stir in coconut extract and coconut and you’re ready to bake

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The cake bakes for about 20 – 25 minutes and while it’s baking, it’s on to the icing!  In the same sauce pan you made the cake in, make your icing.  Just add butter and milk, and when it’s all melted, whisk in confectionery sugar and coconut extract.  Make sure it’s pourable, if it’s not, add a little more milk

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and when the cake starts to pulls away from the sides from of the pan it’s ready!

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Then just pour the icing over the cake,

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top with additional coconut

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let it cool. I like to line my pan with parchment paper, so you can pop the cake out and use a cutter to cut the pieces out(makes them nice and neat)


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We took this to a crab feast, and I don’t usually use disposal pans, it was a nice way to pack this cake up

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Just put a little parchment paper between the layers of cake.

Coconut Sheet Cake


2 cups of all-purpose flour

1 1/2 cup sugar

1 tsp. salt

1 tsp. baking powder

2 sticks butter

1 cup water

2 large eggs

1/2 cup Greek yogurt

1 tsp. coconut extract

1 cup of coconut


1 stick butter

1/4 cup milk

1/2 tsp. coconut extract

3 cups confectionery sugar

additional coconut to top the cake

Preheat oven to 350 degrees, spray 12 x 18 baking sheet with non stick spray and line with parchment paper and spray parchment paper with non stick spray, set aside.  In a large bowl combine flour, sugar, baking powder and salt.  In a medium sauce pan, add butter and water, bring to a boil.  When it boils, remove from heat and whisk in yogurt until combined, then whisk in eggs.  Pour butter mixture into flour mixture and whisk to combine.  When combined, add extract and coconut, stir to combine.  Pour onto prepared sheet pan and bake 20 – 25 minutes.  When it’s almost done baking, make your icing, by combining butter and milk until melted and combined, then whisk in confectionery sugar and coconut extract.  When the cake is done(it pulls away from the pan and parchment paper) pour icing on cake and press in the coconut.  Allow to cool and serve.

This recipe was shared at The Country Cooks Potluck Party

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