Easy Coconut Sheet Cake – a delicious recipe with butter, all-purpose, baking powder, white sugar, eggs, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
2
Mix flour and baking powder in a bowl.
3
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.
4
Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
5
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.
2185
kcal
Calories
141
g
Fat
212
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Sheet Cake:, 1 tablespoon butter, 4 cups all-purpose flour, 2 tablespoons baking powder, and more.
Yes, Easy Coconut Sheet Cake 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.
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