This classic coconut cake is an easy sheet cake made in a 9×13 inch pan.
No need to stack and frost layers, this is an old-fashioned sheet cake like your grandma used to make!
Unsalted butter Granulated sugar Eggs Coconut extract Vanilla extract All-purpose flour Baking powder Baking soda Kosher salt Unsweetened full-fat coconut milk Full-fat sour cream Confectioner’s sugar
Cream the butter and sugar then add the eggs one at a time. Beat in the extracts. Whisk the dry ingredients in a medium bowl.
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Whisk the coconut milk and sour cream until smooth. Add dry ingredients to the egg mixture. Add coconut milk mixture and mix.
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Bake then cool the coconut cake completely before adding the frosting.
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Make the frosting and use an offset spatula to spread it onto your cake.
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