The Ultimate Coconut Sheet Cake (Easy, Moist & From-Scratch)

There’s something about coconut cake that feels like a celebration. Maybe it’s the way it smells when it bakes—sweet, warm, and rich with coconut. Or maybe it’s because it reminds people of family holidays, spring potlucks, or that one amazing dessert your aunt brought to Easter dinner every year. This cake brings all that comfort and memory to the table—but with a modern, foolproof twist.

This coconut sheet cake is soft and tender with a delicate crumb. It’s packed with coconut flavor in every bite, thanks to a trio of ingredients: full-fat coconut milk, coconut extract, and toasted coconut flakes. And don’t skip the frosting. A smooth, tangy coconut cream cheese layer takes it over the top, making each bite creamy, rich, and just sweet enough.

Whether you’re baking for a crowd or just want something special to slice throughout the week, this recipe is built to impress without complicating your life. You’ll find the classic from-scratch method here, plus smart tips that help guarantee a moist, flavorful cake every time. And if you’re short on time? No worries—we’ve got shortcuts and variations covered too.

Craving more one‑pan crowd‑pleasers? Head over to our Ultimate Guide to Sheet & Snack Cakes for the full collection and all the pro tips in one place.

Why This is the Best Coconut Sheet Cake Recipe

This cake doesn’t just taste good—it’s built on smart baking choices that guarantee better texture, moisture, and flavor every single time. Here’s what makes it stand out:

The Secret to a Moist Crumb:

We don’t rely on just butter or milk. Full-fat canned coconut milk adds rich flavor and deep moisture, while a spoonful of sour cream or buttermilk softens the crumb and helps the cake stay tender for days. These ingredients work together to prevent the dreaded dry, dense texture that plagues many coconut cakes.

Fluffier Texture with Cake Flour:

Cake flour gives this sheet cake its signature light and airy structure. It has less protein than all-purpose flour, which means less gluten and a softer crumb. Don’t have cake flour on hand? You can make your own: measure 1 cup of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch. Sift them together before using. This quick swap helps mimic the softness of true cake flour without a store run.

Triple Coconut Flavor:

This recipe pulls flavor from three sources. There’s canned coconut milk in the batter, a dash of coconut extract, and a generous topping of toasted coconut flakes. Toasting the coconut deepens its taste and gives the cake a subtle crunch that makes every bite more interesting.

These aren’t just fancy choices—they’re the reasons this cake consistently comes out better than others.

How to Make Coconut Sheet Cake (Step-by-Step)

This is your clear, no-nonsense guide to baking a coconut sheet cake that looks as good as it tastes. Whether you’re new to baking or just want a reliable process, these steps walk you through everything from prep to the final sprinkle of coconut.

Ingredients You’ll Need

• 1 ¼ cups unsweetened or sweetened coconut flakes (divided)
• 2 ¾ cups cake flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup unsalted butter (softened)
• 1 ⅓ cups granulated sugar
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup full-fat canned coconut milk (well shaken)

Equipment

• 9×13-inch baking pan
• Electric hand mixer or stand mixer
• Mixing bowls
• Whisk
• Rubber spatula
• Cooling rack

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 pan or line it with parchment and lightly grease the paper.

Step 2: Toast the Coconut

Spread the coconut flakes on a baking sheet. Bake for 5–10 minutes, stirring once or twice, until golden and fragrant. Let them cool—this adds a warm, nutty flavor that really makes the cake pop.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set it aside for now.

Step 4: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar for 2–3 minutes on medium speed until light and fluffy. Scrape down the bowl to make sure everything mixes evenly.

Step 5: Add Eggs and Extracts

Add the eggs one at a time, mixing well after each. Then blend in the vanilla and coconut extracts until smooth.

Step 6: Combine Wet and Dry

With your mixer on low, add the dry ingredients in three parts, alternating with the coconut milk in two parts. Begin and end with the dry mix. Stir only until just combined—overmixing leads to tough cake.

Step 7: Fold in Coconut

Gently fold in about ¼ cup of the toasted coconut. The rest is saved for topping.

Step 8: Bake

Pour the batter into your pan and smooth the top. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool

Set the pan on a cooling rack. Wait until the cake is fully cool before adding frosting—this helps it stay in place and not melt.

Coconut Cream Cheese Frosting (and How to Finish the Cake)

A good coconut cake needs a frosting that can hold its own. This one delivers—smooth, creamy, and packed with just enough sweetness to balance the cake. It spreads easily, stays soft in the fridge, and pairs beautifully with toasted coconut on top.

Ingredients for the Frosting

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 3–4 cups powdered sugar (adjust to taste and texture)
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 2 tbsp milk or coconut milk (as needed for consistency)

Step 1: Make the Frosting

In a large bowl, beat the cream cheese and butter together until smooth and creamy. No lumps allowed here—take your time and scrape the bowl once or twice.

Step 2: Add Sugar and Flavor

Add powdered sugar gradually, mixing well after each cup until you reach the texture you like. Stir in the vanilla and coconut extracts. If the frosting feels too thick, mix in a little milk or coconut milk until it’s silky and spreadable.

Step 3: Frost the Cake

Once the cake is fully cool, spread the frosting evenly across the top. Use a spatula or butter knife to smooth it out, edge to edge.

Step 4: Add the Toasted Coconut

Take the remaining 1 cup of toasted coconut flakes and sprinkle them generously over the frosting. Gently press them in with your hand so they stick and don’t fall off when slicing.

Step 5: Store It Right

Because the frosting includes cream cheese, this cake needs to be refrigerated. Cover it loosely with foil or plastic wrap and store for up to five days. The flavor actually improves after a day or two, making it perfect for prepping ahead.

Recipe Variations: Other Ways to Make Coconut Cake

Not everyone has time to bake from scratch—and sometimes, you just want something a little different. These variations give you options, whether you’re in a hurry or want to explore coconut cake in a new way.

Quick & Easy Coconut Sheet Cake (with Cake Mix)

This shortcut version skips some steps but still delivers great flavor. Here’s how to make it better than the back of the box.

Ingredients:

• 1 box white or yellow cake mix
• 1 cup full-fat canned coconut milk
• ½ cup sour cream
• ½ cup vegetable oil
• 4 large eggs
• 1 package (3.4 oz) instant coconut pudding mix
• 1 tsp coconut extract
• 1 cup sweetened shredded coconut (optional)

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch pan.
2. In a large bowl, mix cake mix, coconut milk, sour cream, oil, eggs, pudding mix, and coconut extract until smooth.
3. Stir in shredded coconut if using.
4. Pour into the pan and bake 30–35 minutes or until a toothpick comes out clean.
5. Let it cool, then frost with Coconut Cream Cheese Frosting.

This version is rich, moist, and hard to mess up. Great for busy days or beginner bakers.

Old-Fashioned “3-Day” Coconut Poke Cake

This version leans into decadence. Sweetened condensed milk and cream of coconut soak into the cake, creating a moist, almost custardy texture that improves as it sits.

Ingredients:

• 1 baked coconut cake (boxed or scratch)
• 1 can sweetened condensed milk
• 1 can cream of coconut
• 1½ cups sweetened flake coconut (for topping)
• Coconut Whipped Cream or Frosting

Instructions:

1. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
2. In a bowl, mix sweetened condensed milk and cream of coconut.
3. Slowly pour the mixture over the cake, letting it soak in.
4. Cover and refrigerate for at least 24 hours—up to 3 days.
5. Before serving, spread whipped cream or your frosting of choice over the top and sprinkle with coconut.

This cake gets better the longer it sits, which makes it ideal for making ahead of holidays or events.

Coconut Sheet Cake Printable Recipe Card (From Scratch Version)

The Ultimate Coconut Sheet Cake (Easy, Moist & From-Scratch)

Yield: 12 - 16 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Cooling & Frosting Time: 1 hour

Total Time: 2 hours

A soft, moist coconut sheet cake packed with flavor from coconut milk, coconut extract, and toasted coconut. Topped with a rich cream cheese frosting and perfect for spring gatherings, birthdays, or casual dessert cravings.

Print

Ingredients

For the Cake:

• 1¼ cups unsweetened or sweetened coconut flakes (divided)
• 2¾ cups cake flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup unsalted butter, softened
• 1⅓ cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup full-fat canned coconut milk, well shaken

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3–4 cups powdered sugar (to taste and texture)
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 2 tbsp milk or coconut milk

Instructions

1. Preheat oven to 350°F. Grease and flour a 9x13-inch pan or line it with parchment paper.
2. Toast the coconut on a baking sheet for 5–10 minutes until golden and fragrant. Cool completely.
3. In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
4. In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
5. Add eggs one at a time, beating well. Stir in vanilla and coconut extracts.
6. Add dry ingredients in 3 parts, alternating with the coconut milk in 2 parts. Mix gently until just combined.
7. Fold in ¼ cup of the toasted coconut.
8. Pour batter into the prepared pan and bake for 30–40 minutes or until a toothpick comes out clean.
9. Let cake cool completely on a wire rack.
10. For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then stir in extracts. Thin with milk if needed.
11. Frost the cooled cake and top with remaining toasted coconut.
12. Store covered in the fridge for up to 5 days.

Notes

Use full-fat canned coconut milk for best flavor and texture.

Don’t overmix once dry ingredients are added.

Let the cake cool fully before frosting to prevent melting.

This cake improves in flavor after a day in the fridge.

Nutrition Information:

Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 319Total Fat: 20.6gSaturated Fat: 13.8gTrans Fat: 0.3gUnsaturated Fat: 6.6gCholesterol: 66mgSodium: 131mgCarbohydrates: 34.4gFiber: 0.6gSugar: 25gProtein: 2.5g

Nutrition values are estimates and will vary depending on the exact ingredients and brands used. This information should not be considered a substitute for professional dietary advice. Always consult your doctor or a licensed nutritionist for specific questions.

Frequently Asked Questions (FAQ) & Troubleshooting

Questions always come up when baking, especially with a cake that has so many variables. Here’s a full guide to help you troubleshoot and get the best results every time.

Conclusion

Baking this coconut sheet cake isn’t just about following a recipe—it’s about creating something memorable. Whether you’re making it for a birthday, a family dinner, or just because you’re craving something sweet and nostalgic, this cake delivers every time. It’s soft, rich with coconut, and topped with a frosting that keeps people coming back for seconds.

If you try this Coconut Sheet Cake, I’d love to hear how it turned out. Leave a comment below with your thoughts or any questions. Your feedback helps others and helps improve the recipe. And if you share a photo on Instagram, tag me—I love seeing your creations.

Love This Recipe? Discover More Sheet & Snack Cake Favorites

If this Coconut Sheet Cake hit the spot, don’t miss The Ultimate Guide to Sheet & Snack Cakes. Inside you’ll find crowd‑pleasing classics, creative twists, and foolproof frosting tips—from Strawberry Cheesecake Dump Cake to Lemon Blueberry. There’s a one‑pan wonder for every occasion, and this guide will help you pick the next one.