Chocolate Coconut Sheet Cake

This Chocolate Coconut Sheet Cake is your classic sheet cake with toasted coconut added to it. Think Almond Joy meets a cake!

I was thrilled to get her book and it’s done so well with beautiful pictures, recipes, and crafts.

Although I feel like I’ve known Jamielyn for years through the blog world, we didn’t actually meet in person until a few months ago in Nashville at a blogger event.

We immediately hit it off – she’s one of those people you feel like you’ve known forever. She asked if I wanted to go with her to go get ice cream at one of the local hot spots in our break between events. Sure! Twist my arm.

Our Uber driver got lost and we patiently waited on the curb of our hotel. When we finally got in our car (my first Uber rider ever) the driver drove us, wait for it…1500 feet to our destination.

Yep. The ice cream place was literally down the street from our hotel. My first Uber ride must have set a record for the shortest ride in history I’m sure.

I originally made this Chocolate Coconut Sheet Cake for Bunko…but then it was cancelled. So, I’ve been eating this cake for a week straight. Not that I’m complaining. And I wonder why I can’t lose weight? 🙂Something about sheet cakes are so delicious. I think that when you pour on the frosting while the cake is warm and it kind of sinks in, that’s what makes it spectacular. And if you don’t love coconut, leave it out. It’s great without it too!

Chocolate Coconut Sheet Cake

5 from 1 vote

This Chocolate Coconut Sheet Cake is your classic sheet cake with toasted coconut added to it. Think Almond Joy meets a cake!

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 35 servings

Ingredients

For the Toasted Coconut:

• 3/4 cup sweetened coconut flakes

For the cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 cup (2 sticks) unsalted butter
• 1 cup milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sour cream
• 2 large eggs, whisked
• 1 tablespoon vanilla extract
• 3/4 cup sweetened coconut flakes

For the icing:

• 1/2 cup (1 stick) unsalted butter
• 3 1/2 tablespoons unsweetened cocoa powder
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon table salt
• 3 cups powdered sugar, , sifted

Dreamy Caramel Sauce: (optional)

• 1 1/2 cups sugar
• 1/2 (1 stick) salted butter, cut into cubes, at room temperature
• 3/4 cup heavy cream, , at room temperature
• 1/4 teaspoon fine sea salt

Instructions

 

For the toasted coconut:

• Preheat oven to 350 degrees F. Line a large (18x13 inch) rimmed baking sheet with aluminum foil and spread the coconut evenly over the pan. Toast in the oven for 5 to 7 minutes, or until golden brown. Be careful! It can burn easily if you don't watch it. Stir the coconut halfway through to prevent the bottom form burning. Transfer to a plate to cool.

For the cake:

• Grease the same baking sheet with nonstick cooking spray. In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, and salt. Set aside.
• In a medium saucepan, melt the butter over low heat. Stir in the milk and cocoa powder. Bring to a light simmer and then remove from the heat and let cool slightly. Slowly add the butter mixture to the flour mixture and stir until combined. Stir in the sour cream, eggs, and vanilla. Add the coconut and stir just until combined. Pour the mixture into the prepared pan. Bake for 20 minutes or until toothpick inserted into the center comes out clean.

For the icing:

• While the cake is baking, in a medium saucepan, melt the butter over low heat. Stir in the cocoa powder and bring the mixture to a light summer. Remove from the heat and stir in the milk, vanilla, and salt. Slowly stir in the powdered sugar.
• Immediately after the cake comes out of the oven, pour the icing evenly over the top. Immediately sprinkle the toasted coconut on top of the icing while it is still hot.
• Let cool completely and then cut into squares. For an extra special touch drizzle caramel sauce (directions below) on top before serving.

For the caramel sauce:

• In a large saucepan, heat the sugar over medium heat, stirring continuously with a whisk or spoon, for 5 to 7 minutes. The sugar will begin to turn clumpy before melting into liquid. Keep stirring, and be careful to not let it burn.
• Once the sugar has melted and there are no more clumps, add the butter immediately. Grab a new spoon and keep stirring until the butter has completely melted, 1-2 minutes.
• Reduce the heat to low and very slowly and carefully pour in the heavy cream (watch out - it will bubble up and sputter). Stir continuously for 1 minute, or until the cream has been incorporated. Remove from the heat and stir in the salt.
• Let cool for a few minutes in the pan and then pour into a glass jar. Store in the refrigerator for up to 2 weeks. Warm in the microwave for 30 seconds before stirring.

Notes

Source: From The I Heart Naptime Cookbook: More Than 100 Easy & Delicious Recipes to Make in Less Than One Hour reprinted with permission from the author

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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