Old Fashioned Coconut Sheet Cake:  The cake we all grew up eating.  A dense moist cake full of coconut flavor.

The cake we all grew up eating.  A dense moist cake full of coconut flavor.

Is there anything better than having a slice of your childhood?  Memories come flooding in.  My mom made this cake all the time and still does.  I can remember a specific time….it was my birthday….I think I was 10 or 11.  My birthday is in March and that year it was close to Easter so my mom colored the coconut green to look like grass and hide jelly beans in it to represent eggs.  By the way that was in 1968 or 1967.  I thought it was the coolest cake ever!  Awww…..the simple life.  I miss it!

The cake we all grew up eating.  A dense moist cake full of coconut flavor.

I love how combining a few key ingredients in the oven becomes a delicious dessert full of fun memories.  Do you have a favorite cake your mom used to make or still makes for you that brings sweet memories?  If so I would love to hear about it.

Old Fashioned Coconut Sheet Cake

Preparation 30 minutes 2017-11-17T00:30:00+00:00 Cook Time 40 minutes 2017-11-17T00:40:00+00:00 Serves Serves 12     adjust servings


For the Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 1/4 cups coconut milk
  • 1 1/2 cups sweetened, flaked coconut, toasted

For the Coconut Cream Frosting

  • 3/4 cup unsalted butter, softened
  • 1 teaspoon coconut extract
  • 6 cups confectioners' sugar
  • 5 to 6 tablespoons coconut milk


    For the Cake:

    1. Preheat oven to 350 degrees.
    2. Spray a 9x13-inch baking dish with non stick cooking spray.
    3. To a medium bowl add the flour, baking powder, baking soda and salt; stir to combine.
    4. In a large mixing bowl beat butter and sugar until light and fluffy; scrap the sides.
    5. Add the egg yolks, one at a time making sure to beat them in well and the extracts.
    6. Gradually add the flour mixture to the butter mixture alternately with the coconut milk.
    7. In a medium bowl, beat egg whites at high speed until stiff peaks form.
    8. Gently fold egg whites into batter.
    9. Spread into prepared pan.
    10. Bake 30 to 40 minutes or until a wooden tooth pick inserted into the center comes out clean.
    11. Cool completely on a wire rack before frosting.
    12. Frost the cooled bake, sprinkle on the toasted coconut.

    For the Coconut Cream Frosting:

    1. In a large mixing bowl; cream the butter until light and fluffy.
    2. Add the extract and sugar 1 cup at a time.
    3. Add the coconut milk one tablespoon at a time.







    Old Fashioned Coconut Sheet Cake — 12 Comments

    1. Sheryl, this was my absolute favorite cake growing up. 🙂 My Granny made this cake for my birthday every year, and sometimes just because she had a hankerin’ to make one. We grew and canned our own vegetables and made our own jellies and butters. How I miss those simple days. You brought back some wonderful memories for me. 😉

    2. Coconut Cake is one of my faves! It’s always perfect for potlucks! 🙂 WWhat a sweet memory with this cake!

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