🌴 Coconut Texas Sheet Cake 🥥
This tropical take on the classic sheet cake is a coconut lover’s dream! Moist, tender cake soaked in warm coconut glaze and topped with toasted coconut—it’s ridiculously easy to make, feeds a crowd, and tastes like paradise in every bite.
But let’s be honest—some sheet cakes turn out dry or overly sweet. Maybe the glaze seizes up. Maybe the coconut flavor disappears. Or worst of all—it tastes like sweetened cardboard with sprinkles.
So what’s the secret to ultra-moist, coconut-packed perfection?
It all comes down to three game-changing tricks: the cake’s buttermilk magic, the glaze timing, and one surprise ingredient that makes the coconut flavor sing.
Ready to bake the most-requested dessert at your next potluck?
Let’s whip up this sunshine-sweet crowd-pleaser!
INGREDIENTS :
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter
- 1 cup water
- ½ cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
For the Glaze:
- ½ cup unsalted butter
- ¼ cup whole milk
- 1 tsp coconut extract
- 3½ cups powdered sugar
- 1½ cups sweetened shredded coconut, toasted
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