Irresistibly Moist and Flavorful: Discover the Magic of Coconut Texas Sheet Cake
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Learn how to make delicious Coconut Texas Sheet Cake. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1/2 cup chopped pecans (optional for extra crunch)
1/2 cup unsalted butter (for frosting)
1/4 cup whole milk (for frosting)
4 cups powdered sugar (for frosting)
1 teaspoon coconut extract (for frosting)
1 cup sweetened shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 13×18 inch sheet pan.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Stir until well mixed.
In a medium saucepan, melt the butter over medium heat. Add water and bring to a boil.
Pour the hot butter mixture over the dry ingredients and stir until combined.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Add this to the batter along with the shredded coconut and mix until smooth.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the frosting. In a saucepan, melt the butter, then add milk and bring to a simmer. Remove from heat and whisk in powdered sugar and coconut extract until smooth.
Once the cake is done, pour the warm frosting over the hot cake, spreading it quickly and evenly.
Sprinkle the remaining shredded coconut over the frosting, pressing gently to adhere.
Allow the cake to cool completely before serving. Enjoy a slice of homemade comfort!
