Description
This Coconut Texas Sheet Cake is a decadent tropical twist on a classic dessert! Moist chocolate cake topped with rich frosting and toasted coconut makes this recipe irresistible. Perfect for parties, potlucks, or any sweet craving.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup cocoa powder
- ½ cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups shredded coconut (toasted)
Instructions
- Prepare the dry ingredients by whisking together flour, sugar, baking soda, and salt in a large bowl.
- Make the chocolate mixture by melting butter with water and cocoa powder in a saucepan until smooth.
- Combine wet and dry ingredients by pouring the hot chocolate mixture over the dry ingredients, then adding buttermilk, eggs, and vanilla.
- Bake at 375°F (190°C) for 20-25 minutes in a greased 10×15-inch baking sheet, then frost while warm and top with toasted coconut.
Notes
- Toast the coconut for extra flavor and crunch.
- Use room-temperature eggs for better mixing.
- Don’t overbake—the cake should be moist and springy.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 280 Kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: coconut Texas sheet cake, chocolate coconut cake, easy sheet cake recipe, tropical dessert, party cake