Coconut Sheet Cake With Hibiscus Sauce Recipe

Name: Coconut Sheet Cake With Hibiscus Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup dried hibiscus flowers (about 1 1/2 ounces); 1/2 cup sugar; 1 teaspoon finely grated lemon peel; 1 teaspoon finely grated lime peel; 1 teaspoon finely grated orange peel; 1 3/4 cups cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup buttermilk; 4 large egg whites; 1/4 teaspoon coconut extract; 1 1/3 cups sugar; 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature; 1 1/2 cups chilled heavy whipping cream; 4 tablespoons sweetened cream of coconut (such as Coco Lopez), divided; 1 cup sweetened flaked coconut, lightly toasted; Ingredient info: Dried hibiscus flowers, also called; flowers, are available at some natural foods stores and at Latin markets. Look for sweetened cream of coconut in the liquor section of most supermarkets.; Test-kitchen tip: When you're reducing the hibiscus sauce, spoon a bit of the hot sauce on a chilled plate to see how thick it will be when it is refrigerated.

Servings: persons

2 cups water
1 cup dried hibiscus flowers (about 1 1/2 ounces)
1/2 cup sugar
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk
4 large egg whites
1/4 teaspoon coconut extract
1 1/3 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups chilled heavy whipping cream
4 tablespoons sweetened cream of coconut (such as Coco Lopez), divided
1 cup sweetened flaked coconut, lightly toasted
Ingredient info: Dried hibiscus flowers, also called
flowers, are available at some natural foods stores and at Latin markets. Look for sweetened cream of coconut in the liquor section of most supermarkets.
Test-kitchen tip: When you're reducing the hibiscus sauce, spoon a bit of the hot sauce on a chilled plate to see how thick it will be when it is refrigerated.

1
Bring 2 cups water to boil in small saucepan. Stir in hibiscus flowers. Remove from heat; let steep uncovered 10 minutes.
2
Pour hibiscus mixture through fine-mesh sieve set over bowl, pressing on solids to extract all liquid; discard solids. Return hibiscus liquid to same saucepan. Add sugar; bring to boil, stirring until sugar dissolves. Boil gently over medium heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove from heat. Stir in lemon peel, lime peel, and orange peel; steep 10 minutes. Strain sauce into bowl. Cover; chill until cold, at least 2 hours. DO AHEAD:
3
Preheat oven to 350u00b0F. Butter 13 x 9 x 2-inch metal baking pan. Whisk flour, baking powder, and salt in medium bowl. Whisk buttermilk, egg whites, and coconut extract in another medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add flour mixture to butter mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend well between additions and occasionally scraping bottom and sides of bowl with rubber spatula. Transfer batter to pan; spread evenly.
4
Bake cake until pale golden and tester inserted into center comes out with some crumbs attached, 29 to 32 minutes. Cool cake completely in pan on rack. DO AHEAD:
5
Using electric mixer, beat whipping cream and 2 tablespoons cream of coconut in large bowl until peaks form. Spread whipped cream over top of cake. Drizzle 2 tablespoons cream of coconut over whipped cream. Using table knife, swirl cream of coconut throughout whipped cream. Sprinkle toasted coconut over.
6
Cut cake into squares; transfer to plates. Drizzle hibiscus sauce around cake.

1574

kcal

Calories

107

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups water, 1 cup dried hibiscus flowers (about 1 1/2 ounces), 1/2 cup sugar, 1 teaspoon finely grated lemon peel, and more.

Yes, Coconut Sheet Cake With Hibiscus Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Sheet Cake With Hibiscus Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions