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.


Whisk the coconut milk and sour cream until smooth. Add dry ingredients to the egg mixture. Add coconut milk mixture and mix.


Bake then cool the coconut cake completely before adding the frosting.


Make the frosting and use an offset spatula to spread it onto your cake.