Chocolate Coconut Sheet Cake Recipes

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CHOCOLATE COCONUT SHEET CAKE



Chocolate Coconut Sheet Cake image

Chocolate Coconut Sheet Cake

Provided by Kate @ I Heart Eating

Categories     Dessert

Time 50m

Number Of Ingredients 18

2 ½ cups all-purpose flour
1 ¼ cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup melted coconut oil
3/4 cup sour cream or Greek yogurt ¹ (at room temperature)
4 ounces semisweet baking chocolate (melted)
4 large eggs (at room temperature)
1 teaspoon vanilla extract
1 cup warm water (not hot)
1 cup butter (at cool room temperature)
5 tablespoons full-fat coconut milk
3 cups powdered sugar
1/4 teaspoon vanilla extract
Pinch or two of kosher salt
Unsweetened toasted coconut chips

Steps:

  • Preheat oven to 350F. Grease a 9x13-inch baking pan; set aside.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Add coconut oil, yogurt, melted chocolate, eggs, vanilla, and water. Stir together until combined.
  • Pour batter into prepared pan.
  • Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in pan to room temperature.
  • To make frosting, beat butter until smooth, about 1-2 minutes.
  • Add coconut milk, powdered sugar, and vanilla extract. Beat until well-combined.
  • Stir in pinch or two of salt, to taste.
  • Spread frosting over cooled cake, and top with coconut chips.
  • Store any leftovers covered in the fridge.

Nutrition Facts : ServingSize 1 serving, Calories 329 kcal, Carbohydrate 47 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 269 mg, Fiber 1 g, Sugar 32 g

CHOCOLATE-COCONUT SHEET CAKE



Chocolate-Coconut Sheet Cake image

Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture. The 12 generous slices can be cut smaller to feed a larger crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 19

Unsalted butter, softened, for pan
3/4 cup unsweetened cocoa powder, plus more for dish
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs, lightly beaten
3/4 cup low-fat buttermilk
3/4 cup warm strong brewed coffee
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
1 stick plus 2 tablespoons unsalted butter, plus more for dish
2 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
3 cups finely shredded dried unsweetened coconut
2/3 cup warm strong brewed coffee
1 teaspoon pure vanilla extract
Whipped cream and toasted large-flake coconut, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder. Whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt in a large bowl. Gather flour mixture into a mound, and create a well in center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth. Pour batter into dish, and spread evenly with an offset spatula. Bake until set and a toothpick inserted into center comes out clean, about 25 minutes.
  • Topping: Meanwhile, melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa powder, and coconut in a large bowl. Stir coffee and vanilla into butter, and pour over coconut mixture. Stir to combine, and immediately spread evenly over warm cake. Let cool completely on wire rack.
  • To serve, use parchment to transfer cake to a cutting board. Cut into thirds lengthwise, then cut into quarters crosswise (you should have 12 pieces). Serve with whipped cream and toasted coconut.

CHOCOLATE COCONUT SHEET CAKE RECIPE



Chocolate Coconut Sheet Cake Recipe image

Coconut and chocolate pair up nicely in this simple sheet cake recipe. The coconut milk infused chocolate cake is frosted with shredded coconut.

Provided by Bobbie Ruiz

Categories     Cakes

Time 1h

Yield 10

Number Of Ingredients 15

Cake:
for greasing Nonstick cooking spray
2 cups (250 g) all purpose flour
1 tsp McCormick ground cinnamon
½ tsp salt
1 tsp Baking Soda
½ cup (60 g) cocoa powder
1 cup (225 g), softened butter
2 cups (440 g) light brown sugar
4 large eggs
1 tsp McCormick vanilla extract
13½ oz (1 can, 400 ml) thai kitchen coconut milk
Frosting:
16 oz (455 g) chocolate frosting
1½ cups (150 g), shredded coconut

Steps:

  • Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
  • In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
  • 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.
  • 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.
  • Pour the cake batter onto the prepared baking sheet and spread in an even layer.
  • Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
  • Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Carbohydrate 82.56g, Cholesterol 123.21mg, Fat 43.44g, Fiber 3.89g, Protein 7.85g, SaturatedFat 26.12g, ServingSize 10.00, Sodium 374.59mg, Sugar 0.00, UnsaturatedFat 11.67g

CHOCOLATE COCONUT SHEET CAKE



Chocolate Coconut Sheet Cake image

This Chocolate Coconut Sheet Cake is your classic sheet cake with toasted coconut added to it. Think Almond Joy meets a cake!

Provided by Christy Denney

Categories     Dessert

Time 1h5m

Number Of Ingredients 23

3/4 cup sweetened coconut flakes
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup (2 sticks) unsalted butter
1 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup sour cream
2 large eggs, whisked
1 tablespoon vanilla extract
3/4 cup sweetened coconut flakes
1/2 cup (1 stick) unsalted butter
3 1/2 tablespoons unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
1/4 teaspoon table salt
3 cups powdered sugar (, sifted)
1 1/2 cups sugar
1/2 (1 stick) salted butter, cut into cubes, at room temperature
3/4 cup heavy cream (, at room temperature)
1/4 teaspoon fine sea salt

Steps:

  • Preheat oven to 350 degrees F. Line a large (18x13 inch) rimmed baking sheet with aluminum foil and spread the coconut evenly over the pan. Toast in the oven for 5 to 7 minutes, or until golden brown. Be careful! It can burn easily if you don't watch it. Stir the coconut halfway through to prevent the bottom form burning. Transfer to a plate to cool.
  • Grease the same baking sheet with nonstick cooking spray. In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, and salt. Set aside.
  • In a medium saucepan, melt the butter over low heat. Stir in the milk and cocoa powder. Bring to a light simmer and then remove from the heat and let cool slightly. Slowly add the butter mixture to the flour mixture and stir until combined. Stir in the sour cream, eggs, and vanilla. Add the coconut and stir just until combined. Pour the mixture into the prepared pan. Bake for 20 minutes or until toothpick inserted into the center comes out clean.
  • While the cake is baking, in a medium saucepan, melt the butter over low heat. Stir in the cocoa powder and bring the mixture to a light summer. Remove from the heat and stir in the milk, vanilla, and salt. Slowly stir in the powdered sugar.
  • Immediately after the cake comes out of the oven, pour the icing evenly over the top. Immediately sprinkle the toasted coconut on top of the icing while it is still hot.
  • Let cool completely and then cut into squares. For an extra special touch drizzle caramel sauce (directions below) on top before serving.
  • In a large saucepan, heat the sugar over medium heat, stirring continuously with a whisk or spoon, for 5 to 7 minutes. The sugar will begin to turn clumpy before melting into liquid. Keep stirring, and be careful to not let it burn.
  • Once the sugar has melted and there are no more clumps, add the butter immediately. Grab a new spoon and keep stirring until the butter has completely melted, 1-2 minutes.
  • Reduce the heat to low and very slowly and carefully pour in the heavy cream (watch out - it will bubble up and sputter). Stir continuously for 1 minute, or until the cream has been incorporated. Remove from the heat and stir in the salt.
  • Let cool for a few minutes in the pan and then pour into a glass jar. Store in the refrigerator for up to 2 weeks. Warm in the microwave for 30 seconds before stirring.

CHOCOLATE COCONUT SHEET CAKE RECIPE BY TASTY



Chocolate Coconut Sheet Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all-purpose flour, McCormick Ground Cinnamon, salt, baking soda, cocoa powder, butter, light brown sugar, large eggs, McCormick® vanilla extract, Thai Kitchen® coconut milk, chocolate frosting, shredded coconut

Provided by Tayo Ola

Categories     Desserts

Yield 10 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
2 cups all-purpose flour
1 teaspoon McCormick Ground Cinnamon
½ teaspoon salt
1 teaspoon baking soda
½ cup cocoa powder
1 cup butter, softened
2 cups light brown sugar
4 large eggs
1 teaspoon McCormick® vanilla extract
13 ½ oz Thai Kitchen® coconut milk, 1 can
16 oz chocolate frosting
1 ½ cups shredded coconut

Steps:

  • Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
  • In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
  • 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.
  • 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.
  • Pour the cake batter onto the prepared baking sheet and spread in an even layer.
  • Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
  • Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 90 grams, Fat 41 grams, Fiber 3 grams, Protein 8 grams, Sugar 59 grams

CHOCOLATE SHEET CAKE WITH COCONUT FROSTING



Chocolate Sheet Cake with Coconut Frosting image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

One-Bowl Chocolate Cake Batter (see related recipe below)
3/4 cup sugar
2 large egg whites, at room temperature
3 tablespoons cold water
2 teaspoons pure vanilla extract
1/4 teaspoon coconut extract
1/4 teaspoon cream of tartar
Pinch of salt
Toasted coconut flakes, for topping

Steps:

  • Make One-Bowl Chocolate Cake Batter and bake following the sheet cake instructions.
  • Make the frosting: Whisk the sugar, egg whites, water, vanilla and coconut extracts, cream of tartar and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Keeping the bowl over the simmering water, beat with a hand mixer on medium-high speed until thick, glossy stiff peaks form, about 7 minutes. Remove the bowl from the pan and beat until slightly cooled, about 30 seconds.
  • Assemble the cake: Spread the frosting on the cake, making peaks with the back of a spoon. Toast the frosting with a kitchen torch until lightly browned. Top with toasted coconut flakes.

CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick spray
One 14-ounce bag sweetened shredded coconut (about 4 cups)
2 teaspoons instant espresso
1 1/4 cups water
One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker
1/2 cup vegetable oil
3 eggs
Two 8-ounce blocks Neufchatel cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup coconut milk
1/2 teaspoon kosher salt
2 1/2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
  • Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
  • Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
  • Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
  • Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
  • If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
  • Refrigerate for at least 1 hour before serving.

EASY COCONUT SHEET CAKE



Easy Coconut Sheet Cake image

This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.

Provided by Tinkerbell

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 20

Number Of Ingredients 9

1 tablespoon butter
4 cups all-purpose flour
2 tablespoons baking powder
1 ¾ cups white sugar
3 eggs
2 cups buttermilk
1 ¾ cups unsweetened coconut flakes
½ cup white sugar
1 ¾ cups heavy whipping cream

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
  • Mix flour and baking powder in a bowl.
  • Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
  • Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
  • Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g

CHOCOLATE SHEET CAKE III



Chocolate Sheet Cake III image

The classic chocolate sheet cake with cooked chocolate frosting. It uses a whole can of sweetened condensed milk.

Provided by Arreinia Grubb

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 24

Number Of Ingredients 16

1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 ½ cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
⅓ cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
¼ cup margarine
¼ cup unsweetened cocoa powder
¾ cup sweetened condensed milk
1 cup confectioners' sugar
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
  • In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
  • Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
  • To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.

Nutrition Facts : Calories 281 calories, Carbohydrate 36 g, Cholesterol 20.2 mg, Fat 14.5 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 238.4 mg, Sugar 26.3 g

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 17

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cubed
1/4 cup baking cocoa
1 cup water
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
ICING:
1/2 cup butter, cubed
1/4 cup baking cocoa
1/3 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.

Nutrition Facts :

CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting. A topping of shredded coconut provides additional richness and texture. Make it the day before serving; its flavor only improves overnight.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h15m

Yield One 10-inch torte, 8 to 10 servings

Number Of Ingredients 13

7 ounces/200 grams unsalted butter (1 3/4 sticks), plus more for the pan
5 1/4 ounces/150 grams chopped dark chocolate (at least 60 percent)
1 1/4 cups/155 grams all-purpose flour
2 teaspoons/10 grams baking powder
2 tablespoons/15 grams cocoa powder
1/4 teaspoon/1 gram kosher salt
1 cup plus 1 tablespoon/100 grams unsweetened shredded coconut
4 large eggs, whites and yolks separated
1 cup/200 grams superfine sugar
3/4 cup plus 2 tablespoons/200 milliliters heavy cream
7 ounces/200 grams chopped dark chocolate (at least 60 percent)
1/2 ounce/15 grams unsalted butter (1 tablespoon)
1/2 cup/47 grams unsweetened shredded coconut

Steps:

  • Heat oven to 350 degrees, and bring a medium pot of water to a boil. Butter a 10-inch springform pan.
  • Make the cake: In a metal bowl, combine the butter and chocolate; place the bowl over (not in) the pot of simmering water. Melt the chocolate, stirring occasionally, then remove from heat to cool slightly. (Alternatively, melt the chocolate and butter in the microwave on a low setting.)
  • Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine.
  • In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter.
  • In the clean bowl of an electric mixer, beat the egg whites until stiff, then fold gently into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of cake emerges clean, about 50 minutes. Cool on a wire rack.
  • Make the frosting: In a medium heatproof bowl, melt the chocolate over a pot of simmering water (or you can do this in a microwave on a low setting). Remove from heat and stir in the butter. Cool slightly, until the chocolate thickens somewhat, then spread the frosting over the cake. Sprinkle coconut on top; let set, then serve.

Nutrition Facts : @context http, Calories 810, UnsaturatedFat 17 grams, Carbohydrate 56 grams, Fat 63 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 179 milligrams, Sugar 31 grams, TransFat 1 gram

BEST COCONUT CHOCOLATE CAKE



Best Coconut Chocolate Cake image

I hope other families enjoy this chocolate coconut cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. -Dorothy West, Nacogdoches, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 35 servings.

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
TOPPING:
1 can (12 ounces) evaporated milk, divided
1-1/4 cups sugar, divided
20 large marshmallows
1 package (14 ounces) sweetened shredded coconut
2 cups slivered almonds, toasted, divided
1/2 cup butter, cubed
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.

Nutrition Facts : Calories 317 calories, Fat 18g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

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PERFECT COCONUT SHEET CAKE RECIPE - SHE WEARS MANY HATS
2022-04-22 Instructions. For the cake: Preheat oven to 350-degrees F. Grease and flour, or coat well with baking spray a 9 x 13-inch baking pan. Toast coconut flakes until slightly golden. Stir 1/4 cup toasted coconut flakes into buttermilk; set aside. Whisk together cake flour, baking powder and salt. Set aside.
From shewearsmanyhats.com


CHOCOLATE COCONUT EASTER CAKE - EASTER CAKE RECIPE
2022-04-13 Tender chocolate sheet cake topped with coconut cream cheese frosting, toasted coconut and cadbury mini eggs! It’s a fun food week over here! This chocolate sheet cake is topped with a whipped coconut cream cheese frosting, crunchy toasted coconut and chocolate eggs with a crisp outer shell. So fun, so cute and super delicious! This feels like a throwback to …
From howsweeteats.com


COCONUT SHEET CAKE RECIPE | EASY COCONUT POKE CAKE RECIPE
2020-09-09 Instructions. Bake cake according to directions in a 9x13 cake pan. Poke tons of holes with a toothpick on top of the cake. Slowly pour sweetened condensed milk and cream of coconut on top of cake while still hot. (Don't get nervous if it looks like a lot of liquid sitting on the sides. The cake will soak it all up!)
From thenovicechefblog.com


AMAZING CHOCOLATE COCONUT CAKE - PRETTY. SIMPLE. SWEET.
2019-08-07 Grease an 8×8-inch pan. In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Mix in coconut. Set aside. In another medium bowl, whisk eggs and sugar until well combined. Add coconut cream, oil, and vanilla extract, and whisk until combined.
From prettysimplesweet.com


OLD-FASHIONED COCONUT SHEET CAKE - BAKE FROM SCRATCH
Preheat oven to 350°F. Spray a 13x9-inch baking dish with baking spray with flour. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes. Add egg yolks, one at a time, beating well after each addition. Add extracts, beating to combine.
From bakefromscratch.com


COCONUT SHEET CAKE - COOKING CLASSY
2016-04-27 For the cake: Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet), dust with flour and shake out excess, set aside. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda …
From cookingclassy.com


RETRO-STYLE CHOCOLATE SHEET CAKE. - HALF BAKED HARVEST
2022-02-18 Preheat oven to 350° F. Line a 9×13 inch baking dish with parchment paper. 2. In a large bowl, beat together the coconut oil, milk, maple syrup, eggs, and vanilla. Add the almond flour, cocoa powder, baking soda, and salt. Mix until just combined, then slowly beat in the coffee until combined. It will be thin.
From halfbakedharvest.com


COCONUT CAKE WITH CHOCOLATE COCONUT BUTTERCREAM
2021-10-07 Preheat your oven to 325 degrees F. Spray three 6-inch pans (or two 8-inch pans) with nonstick spray, line the bottom with parchment paper and spray again. Set aside. In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
From cakebycourtney.com


CHOCOLATE-COCONUT SHEET CAKE RECIPE | RECIPE | COCONUT SHEET …
Dec 28, 2013 - Chocolate goes tropical with the addition of coconut in this sheet cake recipe. Dec 28, 2013 - Chocolate goes tropical with the addition of coconut in this sheet cake recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.ca


COCONUT SHEET CAKE - RECIPE GIRL®
2021-11-20 Preheat the oven to 350 degrees F with the rack placed in the middle. Grease a 9x13-inch pan with coconut oil. In a medium bowl, whisk together the flour, baking powder and salt. In a second medium bowl, whisk together the coconut milk, yogurt, lemon zest and …
From recipegirl.com


THE ULTIMATE CHOCOLATE SHEET CAKE RECIPE - JETT'S KITCHEN
Cake Instructions: Preheat oven to 350 degrees Fahrenheit. Mix together flour, sugar and baking soda and sit aside. In a small saucepan bring to boil 2 sticks of butter, 4 Tablespoons cacao and 1 cup water and pour into flour mixture (I like using the lower part of this double boiler saucepan ). Add eggs, 1/2 cup buttermilk, 1 teaspoon vanilla ...
From jettskitchen.com


CHOCOLATE SHEET CAKE WITH COCONUT BUTTERCREAM - OLIVE AND ARTISAN
2017-09-05 Instructions. Preheat the oven to 350 degrees and grease a 9″ x 13″ pan. || Chocolate Sheet Cake || Place all dry ingredients in the bowl of a standing mixer and whisk until combined. Over the stovetop, heat the water, butter, and instant coffee together until just melted.
From oliveandartisan.com


CHOCOLATE SHEET CAKE - COOKING CLASSY
2016-05-01 Make the Cake. Preheat oven to 350 degrees F. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet) and dust lightly with cocoa powder and tilt to evenly coat, set aside. In a medium mixing bowl whisk together flour, sugar, baking soda and salt for 20 seconds, set aside.
From cookingclassy.com


CHOCOLATE-COCONUT SHEET CAKE - RECIPESRUN
Nothing will satisfy a chocolate craving better than one of these delicious chocolate cake recipes, from classic devil's food cake and molten to flourless and ricotta-icebox chocolate varieties. With chocolate cake recipes like these, you can't go wrong! Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured …
From recipesrun.com


COCONUT SHEET CAKE - HOME. MADE. INTEREST.
2021-03-19 Follow these steps for best results. Step 1 – Mix the batter. To start, heat the oven to 350 degrees. As it heats, use your mixer to combine the cake mix, sour cream, vegetable oil, eggs, and cream of coconut. You can use either a stand or hand mixer. Step 2 …
From homemadeinterest.com


COCONUT SHEET CAKE - SPEND WITH PENNIES
2016-08-05 Preheat oven to 375 Degrees. Spray a 15X10X1 inch baking pan with nonstick cooking spray. Bring butter and water to a boil in a large saucepan. Remove from heat and mix in flour, sugar, flaked coconut, eggs, sour cream, coconut extract, vanilla, salt, and baking soda. Stir until mixture is evenly combined.
From spendwithpennies.com


DEEP DARK CHOCOLATE COCONUT CAKE RECIPE - FOOD & WINE
Advertisement. Step 2. In another small bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat …
From foodandwine.com


RIDICULOUSLY EASY COCONUT SHEET CAKE | CAMILA MADE
2021-08-17 Preheat the oven to 350 degrees F. Butter the bottom and side of (1) 9 by 13 nonstick sheet cake pan; dust with flour, then tap out the excess; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes.
From camilamade.com


BEST TEXAS SHEET CAKE - CHOCOLATE SHEET CAKE RECIPE
2022-04-01 Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
From thepioneerwoman.com


SOUTH YOUR MOUTH: COCONUT TEXAS SHEET CAKE
2022-03-31 Pour coconut milk mixture into bowl with flour mixture then stir to incorporate. Add egg mixture then whisk all ingredients together for one minute. Pour batter into prepared pan then bake for 20-25 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing.
From southyourmouth.com


RECIPE FOR COCONUT SHEET CAKE - THERESCIPES.INFO
Firmly press mixture into a greased 12 1/2×17 1/2×1 inch rimmed baking sheet. Bake until golden brown, about 25 minutes. 1 cup water 2½ cup coconut milk ½ lemon juice Green dhania or coriander or cilantro leaves, chopped for garnish Method Preheat the oven to 180°C. Place the cauliflower florets on a large sheet ...
From therecipes.info


EASY COCONUT SHEET CAKE - SOUTHERN BITE
2017-04-20 Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut extract and vanilla extract and mix well.
From southernbite.com


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