Coconut White Texas Sheet Cake
There's more than one way to make a Texas sheet cake.
Recipe of the Day
Discover a New Recipe Every Day. Give Back With Every Bite.
Every day, we feature a hand-picked recipe for you to discover, cook, and share. The best part?
Every recipe you read helps feed the hungry.
Now, there’s more than one way to make a Texas Sheet Cake, you know. There’s Classic White Texas Sheet Cake, of course. But we’ve also got black forest and almond and eggnog and turtle… What I’m saying is, we love a Texas Sheet Cake here at 12 Tomatoes. So here’s another one! This time we’ve got a coconut version for you and it’s every bit as soft and sweet and white as the classic, but this time has a tropical twist.
You’ll start with classic Texas sheet cake stuff, boiling some butter and water in a pan. Then you stir in sugar, egg, sour cream, and in this case — coconut extract. Then, flour and baking soda. An easy one bowl batter! That goes into a sheet pan and bakes and then you’ll top it with coconut.
And then comes the frosting, which is more of a pourable glaze type of situation. You boil butter and milk and then stir in powdered sugar and coconut extract and pour it allllll over the cake.
You want to do that while it’s still warm so that sweet and sticky goodness really soaks in before everything cools together into one nice little cake/coconut/frosting medley.
Then you can finally slice and serve and you get a cake that’s moist and buttery with a sweet coconut chew to go with it. It still feels classic, but with a fun little twist.
Coconut White Texas Sheet Cake
For the cake:
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 2 cups granulated sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 3 teaspoons coconut extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 cups sweetened flaked coconut
For the frosting:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup whole milk
- 4 to 4 1/2 cups powdered sugar
- 1 1/2 teaspoons coconut extract
Preparation
- Preheat oven to 375°F and grease a 10x15-inch jelly roll pan.
- In a large saucepan over medium-high heat, bring the butter and water to a boil.
- Remove from heat, and then stir in sugar, egg, sour cream, and coconut extract. Add flour, salt, and baking soda, and stir until well combined.
- Transfer batter to prepared pan and bake until a toothpick inserted into the center comes out clean, 20-22 minutes.
- Remove from oven and top with flaked coconut. Then, make frosting:
- In a medium saucepan, bring butter and milk to a boil. Remove from heat and stir in powdered sugar and coconut extract until smooth.
- Slowly pour over coconut and warm cake. Allow cake to rest 30 minutes before slicing and serving. Enjoy!
Recipe adapted from South Your Mouth.