ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
92% would make again

Chocolate Coconut Sheet Cake

Tasty Team
June 10, 2019
Chocolate Coconut Sheet Cake

Ingredients

for 10 servings

Cake

  • nonstick cooking spray, for greasing
  • 2 cups all-purpose flour (250 g)
  • 1 teaspoon McCormick Ground Cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup cocoa powder (60 g)
  • 1 cup butter (225 g), softened
  • 2 cups light brown sugar (440 g)
  • 4 large eggs
  • 1 teaspoon McCormick® vanilla extract
  • 13 ½ oz Thai Kitchen® coconut milk (400 mL), 1 can

Frosting

  • 16 oz chocolate frosting (455 g)
  • 1 ½ cups shredded coconut (150 g)

Nutrition Info

  • Calories 752
  • Fat 41g
  • Carbs 90g
  • Fiber 3g
  • Sugar 59g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
  2. In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
  3. In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
  4. Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
  5. Pour the cake batter onto the prepared baking sheet and spread in an even layer.
  6. Bake for 20–25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
  7. Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
  8. Slice and serve.
  9. Enjoy!

Ingredients

for 10 servings

Cake

  • nonstick cooking spray, for greasing
  • 2 cups all-purpose flour (250 g)
  • 1 teaspoon McCormick Ground Cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup cocoa powder (60 g)
  • 1 cup butter (225 g), softened
  • 2 cups light brown sugar (440 g)
  • 4 large eggs
  • 1 teaspoon McCormick® vanilla extract
  • 13 ½ oz Thai Kitchen® coconut milk (400 mL), 1 can

Frosting

  • 16 oz chocolate frosting (455 g)
  • 1 ½ cups shredded coconut (150 g)

Nutrition Info

  • Calories 752
  • Fat 41g
  • Carbs 90g
  • Fiber 3g
  • Sugar 59g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
  2. In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
  3. In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
  4. Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
  5. Pour the cake batter onto the prepared baking sheet and spread in an even layer.
  6. Bake for 20–25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
  7. Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
  8. Slice and serve.
  9. Enjoy!
Chocolate Coconut Sheet Cake

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.