Coconut Party Cake

Can I tell you why I love baking sheet cakes? Because these cakes are perfect for feeding a small crowd, which means there’s usually a party involved!  Let’s not forget to mention that they’re soft and fluffy and each bite melts away in your mouth.  I’m pretty sure my love of sheet cakes started as a child consuming mass quantities of Texas sheet cake.  Growing up, Texas sheet cake was the go-to cake that appeared at every gathering. 

Sheet cakes are easy to prepare, and you don’t have to go through the balancing act of assembling layers.  This coconut sheet cake only requires that you slather one moist layer with luscious frosting and sprinkle it with toasted coconut.  That’s it!  The most difficult part is keeping an eye on the toasting coconut as it tends to burn quickly once the browning process begins.  This cake is actually a birthday gift for my 80 years young friend, Benny.  I hope you enjoy this cake, and may you have many more wonderful years consuming your favorite cake, Mr. Benny!!!

If you bake this cake have fun arranging the slices!  Show me your version by tagging me on Instagram at @y_delicacies.  I'd like to see your baking skills!!!


 Servings: 56 1"x3" pieces or 112 bite size pieces


2 cups sugar

1 cup butter (2 sticks), room temperature

½ cup sour cream

2 teaspoons coconut extract

3 large eggs

1 15-oz. can sweetened cream of coconut (Coco Lopez)

2 ¾ cup cake flour

½ teaspoon baking soda

1 ½ teaspoon salt

4 ounces sweetened shredded coconut



1 lb. cream cheese, room temperature

1 cup (2 sticks) butter, room temperature

1 teaspoon coconut extract

4 cups powdered sugar

10 oz. sweetened shredded coconut, lightly toasted



1. Preheat oven to 350 degrees F. Line the bottom of a 12x18x1-inch sheet pan with parchment.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat sugar, butter, sour cream and coconut extract on medium high speed until light and fluffy, about 3 minutes.  Add eggs one at a time and mix until combined.  Add coconut cream and mix until combined.

3. In a medium bowl whisk together flour, baking soda and salt.  With the mixer on low speed, add flour mixture to butter mixture just until combined.   Fold in coconut just until combined and evenly spread batter in prepared pan. 

4. Bake in preheated oven until browned on top, and a cake tester inserted in the center comes out clean, 20-25 minutes.  Let cool in sheet pan. 



1. In the bowl of an electric mixer fitted with a whisk attachment, whisk cream cheese, butter and coconut extract until light and creamy, about 3 minutes. 

2. With the mixer on low speed gradually mix in the powdered sugar.  Increase speed to medium high and beat frosting until light and fluffy, about 2 minutes.

3. Invert completely cooled cake onto serving platter or cake board; remove parchment. 

4. Spread frosting evenly on top of cake.  Evenly top with toasted coconut. Refrigerate until ready to cut and serve.

5. Slice cake crosswise approximately every 1 1/4 inches into 14 long pieces.  Slice cake lengthwise approximately every 3 inches which will slice each of the 14 pieces into four 1 1/4" x 3" pieces (56 total).   Slice these pieces in half for 112 bite size pieces.

Do Ahead: Cake (without frosting) can be baked 2 days ahead and stored tightly wrapped in the refrigerator.  Cake with frosting and coconut can be made one day ahead and stored tightly wrapped in the refrigerator.  Serve chilled or room temperature.