Coconut Texas Sheet Cake

[bloodbought]

Coconut Texas Sheet Cake

Yield: 12-20

Author: Mandy Rivers | South Your Mouth





Prep Time: 15 Min

Cook Time: 25 Min

Total Time: 40 Min


INGREDIENTS

Coconut Cake:

2 1/3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 13.5 oz can coconut milk (see notes)

1/2 cup butter (real, salted)

1/2 cup half & half or whole milk

2 eggs

3 teaspoons coconut extract


Coconut Icing:

1/2 cup butter (real, salted)

1/2 cup half & half or whole milk

Dash of salt

1 teaspoon coconut extract

1 1-lb box powdered sugar

3 cups sweetened flaked coconut


INSTRUCTIONS

For the Cake:

Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.


Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.


Combine coconut milk (liquid and solids) and butter in a small saucepan then heat and stir over medium-high heat until boiling. Remove from heat.


Combine half & half, eggs and coconut extract in a small bowl then mix well and set aside.


Pour coconut milk mixture into bowl with flour mixture then stir to incorporate. Add egg mixture then whisk all ingredients together for one minute.


Pour batter into prepared pan then bake for 25 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing.


For the Icing:

Sprinkle coconut over warm cake.


Combine butter, half & half and salt in a small saucepan then heat until simmering.


Meanwhile, sift powdered sugar into a mixing bowl (the sifting is optional but it prevents lumps).

Pour hot mixture into bowl with powdered sugar. Add coconut extract then stir until smooth.


Working in a wide drizzle, slowly pour warm icing all over coconut and cake. Allow cake to rest 30 minutes before serving.


Once the cake is cool, cover then store at room temperature.


NOTES

You must use canned coconut milk, NOT cream of coconut or refrigerated coconut milk. The fat content should be between 9-12 grams per 1/4 cup.


You can also prepare this in 18x13 half-sheet cake pan. If you do, reduce the baking time to 15-17 minutes then test with a toothpick for doneness.


A 10x15 pan is a traditional jellyroll pan. If your pan is very shallow, you may not be able to fit all of the icing on your cake – just include as much as will fit or let the icing cool a bit before adding to the cake so that it pours thicker.


This cake cannot be made in a 13x9 pan (the batter is too thin).

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