Indulge your senses with the rich and decadent flavors of our Chocolate Coconut Sheet Cake! This delightful dessert combines the velvety taste of chocolate with the tropical essence of coconut, creating a mouthwatering experience that will leave your guests begging for seconds. Perfect for gatherings, celebrations, or simply treating yourself, this cake is not only easy to make but also delivers a stunning presentation. In just 45 minutes, you can whip up a scrumptious treat that serves 16, ensuring there's plenty to share—or keep all to yourself! Ready to dive into this heavenly recipe? Let’s get started!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch sheet cake pan to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
- In a separate bowl, beat the two large eggs. Then, add the buttermilk, vegetable oil, and vanilla extract. Whisk together until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients. Mix together using a hand mixer or whisk until just combined. Be careful not to overmix; a few lumps are okay.
- Carefully add the cup of boiling water to the batter. Mix on low speed until the batter is smooth and well combined. The batter will be thin, which is normal.
- Fold in the shredded coconut gently using a spatula, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared sheet cake pan, spreading it evenly with a spatula.
- Place the pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- After the cake has cooled, you can frost it with your favorite chocolate frosting or a coconut frosting if desired. Sprinkle additional shredded coconut on top for decoration.
- Slice the cake into 16 servings and enjoy your delicious Chocolate Coconut Sheet Cake!
Tips
- Prep Ahead: To save time, measure out your dry ingredients and wet ingredients separately before you start mixing. This will streamline the process and ensure everything is ready to go.
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter and results in a lighter cake.
- Don’t Overmix: When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle!
- Boiling Water Trick: Adding boiling water to the batter helps to bloom the cocoa powder, enhancing the chocolate flavor. Just be careful when mixing, as the batter will be thin.
- Coconut Variation: For an extra coconut flavor, toast some of the shredded coconut before folding it into the batter. This will add a delightful crunch and depth to your cake.
- Cooling Time: Allow the cake to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful finish.
- Frosting Options: While chocolate frosting is a classic choice, consider using a light coconut frosting or whipped cream for a refreshing twist. Add extra shredded coconut on top for an eye-catching garnish!
- Storage: Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life. Enjoy your cake cold for a refreshing treat!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 42g
Protein: 5g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 35mg
