Coconut Sheet Cake

Sheet Cakes are my absolute favorite cakes… I mean, this Chocolate Sheet Cake is the most requested cake by me or any one of my family members.

Then it dawned on me… why not try a coconut version?!?!

Coconut Cream Cake happens to be my dad’s favorite cake and I knew he would go crazy over this new version!

The hot frosting melts into the warm cake, making each bite infused with delicious coconut flavor. This cake literally MELTS IN YOUR MOUTH!

Coconut Sheet Cake from ...This cake literally MELTS IN YOUR MOUTH!!! It is beyond delicious and super simple to make! One of my favorite cake recipes to date!

This is one of those cakes you are absolutely going to have to try out for yourself.

I use an 18×13 inch cookie sheet and it is the perfect height and makes enough to feed a crowd. Any one who tries one bite of this recipe will be asking you for the recipe- trust me! Its THAT good!

Coconut Sheet Cake from ...This cake literally MELTS IN YOUR MOUTH!!! It is beyond delicious and super simple to make! One of my favorite cake recipes to date!

4.6 from 22 reviews
Coconut Sheet Cake
This cake literally MELTS IN YOUR MOUTH!!! It is beyond delicious and super simple to make! One of my favorite cake recipes to date!
Recipe type: Dessert
  • 2 cups flour plus 2 Tablespoon flour
  • 2 cups sugar
  • ½ cup butter
  • 1 cup water
  • ½ cup shortening
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • ¼ cup shredded coconut
  • ½ cup butter
  • 6 Tablespoons milk
  • 3½ cups powdered sugar
  • 1 teaspoon coconut extract
Additional Ingredients
  • Sweetened Shredded Coconut for topping
  1. In a large mixing bowl, measure flour and sugar. Set aside.
  2. In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
  3. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.
  4. Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
Coconut Frosting
  1. Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.
  2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.
  3. Sprinkle top of cake with shredded coconut.

(Recipe Adapted from my Chocolate Sheet Cake)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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  1. Averie @ Averie Cooksv

    I bet this cake is so soft, buttery and does just melt in your mouth! Wish I needed a sheet cake right now :)

  2. Mischa

    Yum, my dad would go crazy for this too! Especially with the added coconut frosting. :)

  3. Vicki


    My family doesn't like coconut, but this looks so delicious... What other flavors could you use instead of coconut? Pineapple or Peaches?

  4. Crystal

    Oh my, this looks so amazing!! Love it!! Thanks so much for the recipe!!

  5. Kellen

    Is there anything i can substitute the shortening for? butter maybe? thanks!

    1. George

      I am going to try coconut oil instead of shortening

    2. Janis

      Hi George,
      I'm wondering if you had good success with the coconut oil? I was thinking of using it too.

    3. Nushi

      How did using coconut oil work out as you substituted for the shortening.

    4. Kate

      Coconut butter can be used as a substitution I believe?

    5. Lindsay


      I substituted coconut butter (Artisana brand) for shortening and it is much healthier and coconuttier.

  6. Prudy | butter, basil, and breadcrumbs

    Ok, so I read the recipe, and thought "Delicious". Then I went back to reading my emails... but felt this strong urge to come back and read it again...and thought "I need to make this. No. You'll eat the whole thing." And then I went back to reading my emails. That strong urge came back. I re-read the ingredients... and yep..I have everything I need at home! And now I'm here, printing the recipe as I'm typing this.

    You'll never guess in a million years what I'm making tonight! This just looks SO yum! And I've passed over the "No you can't eat this" guilt to "Who cares? I'm going to enjoy this tonight!" non-guilt. :-)

    Awesome recipe. Awesome post. <3

  7. Emily @ Life on Food

    I am obsessed with coconut right now and therefore this cake looks amazing!! And sheet cake is so easy to make... you don't have to deal with those difficult layers.

  8. marge snyder

    Absolutely delicious.. A must make if you love coconut ! I cut the recipe in half with no problems.

    1. Mary

      What size pan and how long did you bake the half recipe? Thanks

    2. Dottie Clancy

      Do you use a 9 X 13 pan?????? you say and 18 X 13.
      I am puzzled

    3. Chef in Training

      it is an 18x13x1 inch cookie sheet pan (half sheet pan)

    4. Mary

      I was asking Marge Snyder about how she made the half-recipe -- curious the size pan she used & the bake time.

    5. Elaine Lazzaro

      I wondered if I could use a 9 x 13 inch pan instead of the pan size you have noted here. I don't have one and it would mean going out to buy one. Shall I increase the time the cake cooks to about 25 minutes and then check repeatedly with my cake tester until it comes out clean?
      Has anyone tried this? Many people don't have that size pan so any advise would be helpful. Thanks.

  9. PEGGY

    What type of flour did you use? Cake flour?

  10. Emily

    Hi! I am just wondering if the coconut in the recipe is sweetened as well. I'm assuming it's not since you specified sweetened for the frosting.

    Thanks! I'm looking forward to trying this!

    1. Chef in Training

      it is also sweetened. So sorry about the confusion, I will go back and fix that :)


    can you use coconut oil in place of shortening and butter in this recipe.

    1. Lisa L

      I have substituted coconut oil many times in recipes and never had a problem. it would be the perfect substitution in this recipe for sure!

    2. Susan Winerip

      what type of shortening for the coconut sheet cake?

    3. Janie G

      Lisa, coconut oil, not coconut butter, correct? I'm having a family gathering after Christmas and this cake sounds awesome, but I do not want to use shortening. Does the coconut oil intensify the coconut flavor? Thanks!

  12. Sanu

    From where do you get shredded coconut? Frozen or desiccated coconut?

    1. Chef in Training

      I find it next to the chocolate chips in the baking aisle :)

    2. karen marie

      Sweetened? Unsweetened? Or does it matter?

    3. SHEILA

      What could I use instead of eggs?

    4. Chef in Training

      I use sweetened

  13. karen marie

    When you indicate "shortening" ... will butter do? Or can I use coconut oil? What do you think about using vanilla instead of coconut extract? Haven't got any and I WANT CAKE NOW. :)

    1. Lisa L

      Either coconut oil or butter would be ok to substitute. Also, vanilla extract is fine, it won't have quite as much coconut flavor in the cake as the original recipe, but would still work just fine.

    2. Janie G

      Thanks for the answer to a question I posted earlier in the thread!

  14. yasmin


    I just want to ask what is a buttermilk??????

    1. Lauri


      Short version - Whole milk with chunks of butter in it. It has a tangy taste. You can find it where all milk is in the dairy section.

    2. Priya

      You cud substitute coconut milk for buttermilk.....i do it in many recipes coz my daughter is allergic to cow milk

    3. Paula

      You can make buttermilk substitute by adding vinegar to regular milk (1 cup milk + 1 Tablespoon vinegar)

  15. Shelly

    What did you use for shortening? Looks awesome I will have to make this one soon :)

  16. Bernadette Pickering


    I would use coconut oil to replace the shortening and get the flavour for the frosting!! :)

  17. Bornegirl

    Looks yummy! I'm going to make this soon, but two cups of sugar way too much I think?

  18. Linda Burns

    I was wondering if coconut milk can be used instead of the buttermilk? I so wanna make this right now, but no buttermilk :(

    1. Priya

      Yes yes yes...i do it many times

  19. Margaret

    I used a 9 by 13 cake pan and it did just fine

    1. Elaine Lazzaro

      How long did you cook it Margaret?

  20. Cindy


    I made this for a church function - what a hit!

    1. Emmy

      I am planning on making this for our church Easter party! Sounds delicious.

  21. Elaine Powell


    I made this recently. It is so delicious!!

  22. Sherri

    This sounds delicious. I'm making it now.
    I just noticed that both the frosting & the cake include 1 tsp coconut extract.
    Yet in the instructions for the cake it says "stir in coconut". Am I to assume that means both forms of coconut?

  23. SashaDelish

    Just want to know if you can use a 9x13 0r 13x9 instead of having to by a 18x13x1 cookie pan? I just can't wait to try this Yummy cake! I love Coconut! Hope you get back to me so I can make this soon! Thanks in Advance!

  24. Margie


    Love it I just substitute some of the ingredients for one that I prefer like Milk instead of water, coconut oil instead of shortening and coconut milk instead of buttermilk. oh an coconut extract instead of vanilla love love love thank you

  25. Maribel Rivera

    I'm going to try this but instead of water I'm adding coconut water, for more flavor.

  26. joan

    i will go to the store and this cake will be made within the next 24 hours. And probably gone in a couple of days.

  27. Irene


    Didn't say if self-rising flour or all purpose??
    Please let me know. Thanks!!

    1. Chef in Training

      I used all purpose

  28. KS


    The Coconut Sheet cake is absolutely delicious and so easy to make! Thank you for sharing this recipe.

  29. Janae Morales

    I following the instructions to the tee and am very disappointed with the results. I used brand new baking soda, but it raised all of about 1/2". Way too much sugar, the frosting brought it over the top in sugar. It sat like a lake on the top of the cake.
    I would like to see more comments from people.

  30. gloria


    Didn't think this was anything special. From the description, I was expecting spectacular. I love coconut. This was disappointing. My family agreed with me.

  31. Kristy Nielson

    This is seriously AMAZING!! Have two bakers in the family that are hard to please and they loved it !! Will definitely be making this again! Only bad part is I want to eat the whole pan!!

  32. Stephanie

    Hi. I just made this Coconut Sheet Cake and it looks and smells delicious; can't wait to try it later. I do have a question... You list 1 tsp. coconut extract under both the ingredients and frosting sections, however you didn't say when to add it under the cake directions. I only added the coconut extract to the frosting, but am wondering what you do. Do you add it to both the cake and frosting, or just the frosting? Thank you so much!!

  33. Rozlyn Conway

    Hi. What sort of flour was used? Plain or self raising flour. I love anything with coconut in it. I live in Australia.

    1. Chef in Training

      I use all purpose

  34. Miriam

    Do you use unsweetened coconut in the cake?
    Thank you. Looks delicious!

  35. Mary Grimes

    OMG. I just made this cake today on my lunch break (I work from home). It was extremely easy to make and I finally just had a piece. It is so delicious and moist and I am so glad I decided to make it. I'm not a big cake fan because they are usually too dry for me. This is probably one of the best cakes I have ever had. Definitely the best I have ever baked from scratch.

    Thanks for sharing the recipe.

  36. Barbara Wright

    Made cake yesterday in 13x9 baking pan and it turned out great. Baked it approximately 30 minutes, just kept testing it till done.
    My family and I thought it was awesome. Will definitely make it often. Thanks for this great recipe.

  37. Anita

    i just made the coconut sheet cake to take to our friends tonight . It looks like it's going to be a good cake, can't wait to try it tonight !

  38. Angela B


    I made this for a family gathering and got rave reviews! I toasted the coconut before sprinkling on top. It added a yummy crunch! I am going to try this recipe with adding lime juice and zest. I will comment on the results! Thanks for a delish recipe!

  39. Tonya

    Looks delicious! Did you use sweetened or unsweetened coconut in the cake & frosting?

  40. Virginia

    I made this for a potluck today, It was great and everyone loved it ,myself included.

  41. Katie


    Just finished serving this for my MIL and it came out great! I used a 9×13 inch glass dish so the frosting was a bit too much on the smaller cake (and especially for non-Americans not used to such sugary cakes). I'd definitely make this again!

  42. Gloria

    Do you use plain flour, self rising, or cake flour for this receipe?

    1. Chef in Training

      I use all purpose

    2. janice

      Can i use fresh coconut for this ??? and will this affect the cake ???

  43. Sydney

    How far in advance can this be made? Does it need to be stored in the fridge? Does this need to be served warm?

  44. Sherry

    Can I make ahead? If so, does it need to be refrigerated?

  45. Amy Lou

    This cake is my new recipe to bring to events at work, church, etc...It's my husband's favorite and I'm making it today for Easter. I made the chocolate one, too but I get more requests for the coconut. Thanks for posting it! 5 stars!

  46. Carolyn


    The cake is over-the-top! Everyone loves it!! Thank you!

  47. Jkrezmer

    I just made this today! Delish! Cut the recipe in half and substituted coconut oil instead of shortening and it turned out great!

  48. Anna

    should the frosting be poured over the cake while still warm?

  49. Nicolle

    i want to make this for a party, how should I store if I make it the day before?
    Thanks !

  50. EloiseM

    This sounds SO very good. I am making this for the weekend. Can't wait.

  51. Lisa

    Coconut cake can't wait to try.

  52. C. H.


    Used 9 x 13 pan. Increased baking time to 25 min. Substituted solid coconut oil for shortening and used Self-Rising Flour, therefore I did not add extra Baking Soda. Results were great. Cake is thicker than with the larger pan, but flavor and moistness are still there.

  53. Pamela


    This is the BEST cake I have EVER made!!! I LOVE it! Thank you so much!

  54. Jayne Dillon

    In the cake recipe, is the half cup of shortening solid or liquid? I've never used solid shortening in baking so am unsure.

    1. Candy

      Jayne, the shortening would be solid, not melted. Or you could use coconut oil, which is also solid, and you would find many more uses for the leftover coconut oil.

  55. Shamila

    this recipe looks so yummy
    i wanna do it for my family but do you have suggestion if i wanna replace egg can do it with skipping eggs in it?
    As my mummy is vegetarian.
    thank you ^_^

    1. Lindsay

      I've done a lot of vegan baking for friends. I would recommend a flax egg.

  56. Lindsay


    My little girl and I baked this today. We substituted coconut butter for shortening since we don't use shortening. We toasted the coconut topping, too. My only addition would be salt. The cake itself needs a bit of salt in my opinion. Otherwise this is fantastic. Thank you for the recipe!

  57. CJ

    going to make this with coconut sugar and coconut oil instead of shortening. It sounds yummy.

  58. Meredith DuHamel

    I am a veteran baker, meaning that I have been baking for nearly 60 years. I love to bake!! This recipe looked delicious and I also love coconut so I rushed out and got the coconut extract and made the cake. It was the second biggest baking failure that I've had for as long as I can remember. I checked and rechecked and I had followed the directions precisely. The cake looked and seemed to be done, but it was doughy in the middle. It was so overly sweet that it nearly gave me a toothache. I even tried remaking it (after all, at this point Inhad nothing to lose). It did make it a little more edible but not enough to save it from going straight into the garbage!!

    What a waste of ingredients! I would never recommend this recipe to anyone. Oh, and my first baking failure was another Pinterest recipe--Hot Milk Cake which tasted like a deflated popover and also went straight into the garbage!

  59. lisa

    I just made this cake and it smells wonderful! Can't wait to try it! Does the cake need to be stored in the refrigerator?

  60. Rita


    This really is a great cake. I didn't have shortening so I used oil, and it turned out great. Only thing, I would change next time is make only half is much icing. It really doesn't need that much icing. Funny, I'm not a coconut lover, but with this recipe I Love it. ;-)

  61. Tony Ward


    I have made this cake at least 8 times now after a friend gave me the recipe last year. It is one of the easiest cakes ever and it is fantastic. 5 stars for sure!

  62. mabel Dcruz.

    Thanks for the recipe

  63. Yvonne


    This is a wonderful recipe! I didn't have coconut extract, so used coconut oil instead of shortening to fulfill both needs with one product. I also cooked it in a 9x13 pan for 25 min at 400, and I toasted the coconut on top of the glaze for a nice bit of crunch. I was asked for the recipe the first time I served it, and am making it again just three days later to take to my daughter's preschool. Definitely a keeper!

  64. Christy


    I actually like the coconut poke cake filling better - 1 can eagle brand sweetened condensed milk and 1 can of coconut milk mixed with a whisk, then poured into the holes on the warm cake. Makes a custard like layer at the bottom. I intend to use this Coconut Frosting on top in lieu of Cool Whip mixed with coconut on my next one!

  65. Michelle

    For the shortening in the batter, can you use butter? If not what do you use?

  66. Joan

    When you say flour do you mean self raisin or plain

    1. Chef in Training

      all purpose :)

  67. Striider

    Why don't people read the previous questions / comments / responses before asking their question that's been asked / answered 50 times before?