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Chocolate Coconut Sheet Cake - your classic sheet cake with toasted coconut added to it. Think Almond Joy!

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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Yield 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:

  1. 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:

  1. 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.

  2. 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:

  1. 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.

  2. 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.
  3. 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:

  1. 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.

  2. 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.
  3. 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.
  4. 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.

Recipe 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