Thanks, PAM, for sponsoring this post!
I’ve shared my social media confessions. Now it’s time for some cleaning confessions. I am a really, really terrible housekeeper.
I can deep-clean — things like disinfecting the whole kitchen, swiffering the floor — but it’s keeping things tidy that feels like climbing up a mountain during an avalanche. I’ll regularly leave a pile of papers sitting on my coffee table for a month, a pile of clothes in the dryer waiting to be folded, a pile of blankets in the floor “for Byrd to play in” (read: because I’m lazy.)
And then there are some chores around the house that I cannot wrap my head around. For instance, dusting eludes me. I’ll promise myself I’m going to dust every week, but by the second week, I find I’ve stopped believing in dust. Not enough will have accumulated in a week to convince me of its existence. Obviously, I tell myself, it has been eradicated forever. So I’ll stop dusting for 6 months or so only to open the blinds one day and feel like I’m a character in The Grapes of Wrath.
And cleaning the shower! What is SUPPOSED to happen there?! I’ve tried just about everything and until recently, my shower still had that calcified grossness all over it. I finally found this crazy Pinterest trick where you mix one part hot vinegar with one part dish soap and it cleans anything. Unlike probably 99% of all Pinterest hacks, this one actually worked and saved my bathtub from being condemned.
And vacuuming. I actually like to vacuum, but I do it roughly three times a year. The rest of the time we just kind of ignore that it’s a thing people do.
At least I’m better in the kitchen. You can’t bake as much as I do without developing a few handy tricks. For instance:
1. I start recipes with clean counters and an empty dishwasher. Apart from giving me a mental boost, this helps me clean as I go: I can just stick stuff in the dishwasher instead of loading up the sink. I don’t know how I ever lived without a dishwasher in my college days (yes I do: I let dishes pile up for days and then cried.)
2. I use produce bags as countertop trash bags. Heading back and forth to the trash can while baking is distracting, but so is trash piling up on the counters. Whenever I have a produce bag handy, I stick wrappers, cans, and trimmings into it to throw away all at once later.
3. I buy and use tools that are dishwasher safe whenever possible. See #1 re: crying.
4. I avoid any sticky residue like the plague. I use nonstick pans, seasoned cast iron, and/or nonstick aids like cooking spray and coverings to help reduce mess. There’s nothing like trying to clean hardened sweet potato ooze, for instance, after making dinner. Mike finally realized that using PAM before baking fish will reduce the amount of breading left stuck to the pan (too bad for me, because of course I picked that goodness off and ate it.)
5. I create a clean spot to keep tools while baking I spread out a sheet of wax paper to rest measuring spoons and cups on while I bake so none of the contents spill onto the counter. It’s kind of like a spoon rest, but for all my baking utensils. If you want to be green, another great option is to set out a large cutting board. When you finish the recipe, the tools and cutting board can slip into the dishwasher, leaving the counter clean.
6. I clean as I go, and finish cleaning up right when the recipe’s done. In addition to putting dishes in the dishwasher immediately, I also use any little break in a recipe to give the kitchen a once-over. I can toss a full trash bag out, wipe up a spill, clean off the stove. When the recipe is finished, I only have a little cleaning left to do — and I do it immediately so I won’t forget about it (or decide to be lazy.)
Hit me with your cleaning tips for the kitchen (and frankly, anywhere in your home)!
In return, I leave you with EASY COCONUT SHEET CAKE. We all love coconut cake, but we don’t always have the time or energy to bake The Ultimate Moist, Fluffy, Ridiculous Coconut Cake. So I made you this amazing quick version. It literally takes 10 minutes to whip this baby up and get it in the oven, and then 15 minutes until it’s baking and ready to soak up some coconut milk and chill. Then it’s topped with the world’s best coconut icing. Enjoy!
One year ago: Fruity Pebble Strawberry Ice Cream Sundaes
Two years ago: No-Bake Fruity Cereal Treat Cupfakes
Three years ago: Chocolate Pistachio Cream Cupcakes
Four years ago: Black and White Croquembouche
Five years ago: Milan Cookies (Milanos!)
Easy Coconut Sheet Cake with Whipped Coconut Icing
Recipe by: Cake adapted from The Girl Who Ate Everything and icing adapted from Missy Dew on Tasty Kitchen
Yield: 24-28 servings
Love coconut cake but don’t want to spend two days making a layer cake? This coconut sheet cake is incredible — and can be whipped up in 10 minutes flat, baked in 15 minutes flat, frosted in 10 minutes flat, and eaten in… well, you can imagine. There is a 3-hour chilling time in the middle, but what’s hard about throwing something in the fridge? I think you could probably half this recipe to bake in an 8-inch square pan, but I haven’t tried. Let me know if you do!
Cake Ingredients:
1 cup butter
1 cup water
2 1/4 cups cake flour
2 cups white sugar
2 eggs, lightly beaten
1/2 cup sour cream
1/4 teaspoon vanilla extract
3/4 teaspoon coconut extract
1 teaspoon baking soda
1 teaspoon salt
1/2 cup canned coconut milk, shaken
Whipped Coconut Icing Ingredients:
1 1/2 cup milk
7 tablespoons plus 1 1/2 teaspoons flour
1 3/4 cups plus 2 tablespoons granulated sugar (not powdered sugar)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons coconut extract
3/4 cup butter, at room temperature
3/4 cup coconut plus more for topping
Directions:
Make the cake: Preheat the oven to 375 degrees and spray a 15 x 10 x 1″ baking sheet with PAM Cooking Spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the eggs, sour cream, vanilla extract, coconut extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking sheet.
Bake at 375 degrees for 15-17 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don’t wait for the top to get golden brown, necessarily — mine stayed pale). After it’s cooled for 10 minutes, poke holes throughout the cake with a fork. Pour the coconut milk evenly over the cake. Cover the cake and chill it in the fridge for 3 hours or overnight.
Make the frosting: heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the extracts. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along). Once the mixture is cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream. Mix in the coconut. Frost your completely cooled cake with a thick layer. Sprinkle more coconut on top. Store leftovers in an airtight container in the fridge, but be sure to let it sit out for 30 minutes before serving so the frosting can soften.
Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.
Disclosure: Compensation was provided by ConAgra via Mode Media. All opinions are mine and are not indicative of the opinions or positions of ConAgra.
Anton
August 5, 2014 at 10:51 am (10 years ago)I love coconut cake. This might be my new go to cake.
I hate cleaning the floors. Which is why I have a Roomba. It is my favorite robot friend! I seriously love my little robot so much I’m getting a tattoo of it soon! Life is much easier when I can just empty Roomba’s bin and set Roomba loose to roam and clean.
Marye
August 5, 2014 at 10:52 am (10 years ago)I love coconut cake! This one looks amazing. Thanks for sharing
sue/the view from great island
August 5, 2014 at 10:54 am (10 years ago)I’d take this over a big fancy layer cake any day, and the texture looks perfect!
Librarian Lavender
August 5, 2014 at 11:27 am (10 years ago)The cake looks really delicious! I hate cleaning, but love a clean house, so we have a cleaning lady :).
Nicole @ Or Whatever You Do
August 5, 2014 at 11:29 am (10 years ago)LOVE your cleaning tips, and this cake looks amazing! I’m just learning to love coconut. I bet this would be fabulous with toasted coconut!
Katie
August 5, 2014 at 12:38 pm (10 years ago)I loved your Ultimate Moist, Fluffy, Ridiculous Coconut Cake, and this one looks just as yummy! I cannot wait to try baking this one! :o)
Inspiring Kitchen
August 5, 2014 at 3:32 pm (10 years ago)I love coconut cake! Family tradition. This recipe looks great. Will have to try it. Thanks.
Teeberry
August 5, 2014 at 7:00 pm (10 years ago)I’m not an expert baker ( by any means) but I have been trying to substitute coconut oil when I can in place of other oils or even butter. With oils it’s an easy even swap but when butter is called for, I’m not so sure. Since this is, after all, coconut cake, can you suggest how I could use the coconut oil in this recipe? If so, could I skip the coconut flavoring since the oil does give a coconutty taste to my baking. My banana bread tastes even better with the coconut nuance, for example. Thanks. This recipe looks yummy!
Julie Ruble
August 5, 2014 at 11:44 pm (10 years ago)Thanks! I’m sorry to say that I really don’t know how that’d work. In the frosting especially, I wouldn’t recommend it. Let me know if you try it in the cake!
Teeberry
August 7, 2014 at 9:13 am (10 years ago)Well, I googled it and on md-health.com found the following:
When can we substitute coconut oil for butter?
“Coconut oil makes a perfect substitute for butter in stir fry and Thai recipes. If you would like to use coconut oil in baked goods, it is recommended that you use virgin coconut oil because it is semi-solid and has a coconut flavor that will add to the overall flavor of your recipe. People often recommend using half coconut oil and half clarified butter in recipes or ¾ coconut oil in place of a cup of butter if you are concerned about the coconut flavor altering the taste of your food.”
And on the kitchen.com:
“It’s a straight substitution… 1 cup : 1 cup. Beat it with sugar as you would butter.”
So sub oil for butter evenly or at 25 percent less and it will work fine.
The frosting doesn’t call for butter.
Teeberry
August 7, 2014 at 9:21 am (10 years ago)Oh sorry. The frosting does call for butter. Don’t know if it wld be too oily for frosting… I think I will try it tho. When coconut oil is chilled it becomes more solid.
Julie Ruble
August 7, 2014 at 11:28 am (10 years ago)Great! Let me know how it goes. Hope it works out!
Kelly @ Mostly Homemade Mom
August 5, 2014 at 7:59 pm (10 years ago)Oh, I’m so with you on the cleaning thing!! And this coconut cake looks amazing, I need a piece with my coffee right about now!
Leslie
August 5, 2014 at 9:49 pm (10 years ago)When I bake I set out everything in the recipe and soon as I measure out an ingredient I put the item away. Egg shells, butter wrappers, cans, boxes, gooey utinsils go in the sink to toss or clean. Iclean mixing bowls as soon as everything is in the oven.
Julie Ruble
August 5, 2014 at 10:51 pm (10 years ago)Yes, definitely! Setting things out in the beginning is a great one! Thanks Leslie!
tracy
August 5, 2014 at 10:31 pm (10 years ago)Firstly, OMG….what a fantastic looking cake!!! Can’t wait to try it.
Secondly – I’m right there with ya, all the way, on the cleaning. I just can’t seem to get there….always say I’ll get a cleaning lady but my house is never clean enough to hire one. If you were to come over, you wouldn’t notice how un-clean it is, I keep it surface clean – but I want it really clean – and I just have way more important things to accomplish than cleaning. Like making your cake, for example 🙂
Julie Ruble
August 5, 2014 at 10:51 pm (10 years ago)Yep!! More important things in life 🙂 Thanks Tracy!
Camille
April 1, 2017 at 5:54 pm (8 years ago)I’m a cleaning lady. I’ve seen it all! Your house will not phase a true cleaning lady, trust me! If you want to hire a cleaning lady, do it now. Don’t wait. You’ll be so glad you did. My customers always tell me how happy they are on the day I clean for them.
Julie Ruble
April 1, 2017 at 6:03 pm (8 years ago)Aw, thanks for chiming in, Camille! That is really encouraging!
Judy
August 5, 2014 at 10:44 pm (10 years ago)I’d also like to substitute the coconut oil for the butter. Can you let us know if that could be accomplished. Thank you. Sounds like a great recipe
Julie Ruble
August 5, 2014 at 10:50 pm (10 years ago)I’m sorry, I really don’t know how that’d work. In the frosting especially, I wouldn’t recommend it. Let me know if you try it in the cake!
Teeberry
August 7, 2014 at 9:13 am (10 years ago)Well, I googled it and on md-health.com found the following:
When can we substitute coconut oil for butter?
“Coconut oil makes a perfect substitute for butter in stir fry and Thai recipes. If you would like to use coconut oil in baked goods, it is recommended that you use virgin coconut oil because it is semi-solid and has a coconut flavor that will add to the overall flavor of your recipe. People often recommend using half coconut oil and half clarified butter in recipes or ¾ coconut oil in place of a cup of butter if you are concerned about the coconut flavor altering the taste of your food.”
And on the kitchen.com:
“It’s a straight substitution… 1 cup : 1 cup. Beat it with sugar as you would butter.”
So sub oil for butter evenly or at 25 percent less and it will work fine.
The frosting doesn’t call for butter.
Teeberry
August 7, 2014 at 9:20 am (10 years ago)Oh sorry. The frosting does call for butter. Don’t know if it wld be too oily for frosting… I think I will try it tho. When coconut oil is chilled it becomes more solid.
Laurie Brown
August 5, 2014 at 11:23 pm (10 years ago)I am so happy that you love coconut like you do. I pin every single coconut recipe you share. Some day it’ll be cool enough again to bake… for now I just drool and go eat a Mounds bar out of the refrigerator.
Julie Ruble
August 5, 2014 at 11:43 pm (10 years ago)Aw, thanks Laurie! That sounds yummy!
Jeszie Jezs
August 6, 2014 at 12:04 am (10 years ago)Long time reader, first ever comment… but I HAD TO! Your killing me hun! Omg, you exposed me… how could it be that your my twin-in-cleaning/ baking/ teaching? Lmao… Keep it up soul sistah, you are so true to my heart…mucho aloha!
Stephanie Serleth
August 6, 2014 at 8:03 pm (10 years ago)I also hate cleaning! I laughed as I just wrote a blog about my husband cooking on Wednesday nights and the cleaning up part of that. I clean as I cook, but he sure doesn’t! The problem is that when he cooks I clean up. He is now in training
Laura Dembowski
August 7, 2014 at 3:07 pm (10 years ago)Coconut cake is my favorite, and this easy version is awesome because I definitely don’t always have time to make it.
I can’t stand cleaning either, except I love loading and emptying the dishwasher. Like love it. But I rarely empty it before baking which always leads to having to bust into it to get bowls. Sometimes I’m so inefficient, but that never changes my routine.
Anna @ Garnish with Lemon
August 7, 2014 at 3:54 pm (10 years ago)Just great. This cake is all I can think about now. Work-schmerk. It’s time to bake!
Erin M
August 9, 2014 at 8:00 pm (10 years ago)I love coconut! This cake looks awesome!
Laura @ Laura's Culinary Adventures
August 11, 2014 at 12:53 pm (10 years ago)So summery and delicious! Who likes cleaning? It’s over rated!
Diana
August 11, 2014 at 4:21 pm (10 years ago)Julie,
I made the halved recipe using an 8×8 glass pan, and it came out great! I actually misread the instructions and added coconut milk (1/4 c) to the batter before baking, and then realized my mistake…I just added another 1/4 after poking holes in the cake, like you are supposed to, and it came out great! i think the cake is just slightly extra coconutty now 🙂 The not-super-sweet cake pairs beautifully with the sweet icing, and I also liked the cake even better after it spent some time in the fridge! Great and easy recipe.
Diana
Julie Ruble
August 11, 2014 at 4:46 pm (10 years ago)LOL, I love that! Just proves it’s forgiving, right?! I’m so glad to hear you enjoyed it, Diana, and that the halved recipe came out great! Thanks!
Diana
August 12, 2014 at 8:14 pm (10 years ago)Totally! Thanks for responding personally!
Astrid
August 12, 2014 at 3:11 pm (10 years ago)Finally I got all the ingredients necessary for this wonderful coconut cake. Out of the oven and golden, and I am writing ot down for safe keeping. Can’t wait for it to cool, smells devine.
Julie Ruble
August 12, 2014 at 3:15 pm (10 years ago)Yay! Can’t wait to hear what you think, Astrid! Enjoy!
Cat
August 14, 2014 at 9:13 pm (10 years ago)OMG…thank you for this…the other recipe was super intimidating…this one I can handle. Going to try it out as a special treat for my coconut loving mothers bday. Cheers!
Julie Ruble
August 14, 2014 at 9:34 pm (10 years ago)Yay! You are so welcome. Hope you love it!!
Sherry Donovan
July 19, 2019 at 1:08 am (5 years ago)This one’s Not intimidating 🙂??So much preparation, so many steps, it would take me so much longer than you to achieve this, but I do love coconut. I love using parchment paper for almost everything I bake! You’re so right about once you get behind on dusting as long as you don’t move nuthin’ you’re good! For some reason it does get darker the less you dust-you can move things carefully 😁PLEASE tell me HOW does all that non-dust crap develop on a friggin fan!?? A ceiling fan no less that’s Always on?!? IDK just a few thoughts…..thanks for the calories I will try it 🌻
A_Boleyn
August 19, 2014 at 4:15 am (10 years ago)Baking as much as you do has obviously taught you to be as efficient as possible about the process. My biggest failing is how often I burn myself when I reach in to the oven to fiddle with something.
I can definitely see myself making a half recipe of this delicious and simple coconut cake.
Leanna
August 19, 2014 at 8:34 pm (10 years ago)This cake was AMAZING! I almost ate the whole thing myself, it was that good. I had a little trouble getting the frosting stiff enough but I’m sure it was user error. I threw a little powdered sugar in and it was good to go. Thank you for the wonderful recipe. This is my new favorite cake!
Julie Ruble
August 19, 2014 at 8:36 pm (10 years ago)Leanna, This frosting can be finicky — it takes a long time to whip up (longer than you’d expect) and if the butter’s too soft, it sometimes needs to be thrown in the fridge for a few minutes before it will cooperate. I’m glad you worked it all out and SO glad you loved the cake 🙂
Kayla
August 22, 2014 at 5:41 pm (10 years ago)Do you think this cake could be made into cupcakes?
Julie Ruble
August 22, 2014 at 6:11 pm (10 years ago)I’m honestly not sure, Kayla! If you try, please report back to us!! 🙂
Sherri
October 10, 2014 at 8:30 pm (10 years ago)Julie,
I’m going to make this yummy cake again, this time I’m adding cocoa powder. I love chocolate and coconut together! I’ll let ya know how it turns out!
Wendy
February 18, 2015 at 4:40 am (10 years ago)i just made this cake and I had quite a different result. Firstly it took a lot longer than 15-17 mins to cook, more like 35-40 mins. The icing tastes more like a custard, not sure where the problem is, but I can cook cakes, so wanted to try a new one, and I would have to say, I wouldn’t cook it again.
Julie Ruble
February 18, 2015 at 8:18 am (10 years ago)Hi Wendy, I’m so sorry your cake didn’t turn out. I’d be happy to help you troubleshoot it. Regarding the bake time, I’m wondering if you accidentally used a 9 x 13″ pan instead of the pan size listed? Regarding the frosting, this frosting should end up light and fluffy, not like a custard. It is only like a custard after you cook it and before you whip it with the butter. You do sometimes have to whip it for quite a while, though, and I remember wondering the first time I made it if I had done something wrong. However, I just continued to whip it on high, and it worked out as described. So I am wondering if that’s the issue here.
Jen
March 5, 2015 at 12:46 am (10 years ago)If I baked it in a 9×13, would I turn the heat down to 350 degrees and bake 35 minutes? I would like a normal thickness for the cake.
Julie Ruble
March 5, 2015 at 1:15 am (10 years ago)Jen, I can’t say how it will go in a 9×13. Some recipes adjust beautifully and some don’t. If you try it, don’t change the oven temperature. You’ll most likely need to cook it for longer because it’ll be thicker, but there’s no way to determine how long without trying it. I always recommend checking (with a toothpick) early and often. Pull the cake out when the toothpick has just a few moist crumbs (if you wait until the toothpick comes out totally clean, it might be overbaked.)
Faith
September 4, 2015 at 3:59 pm (9 years ago)I baked it in a 9X13! Probably increased the time at 375 degrees 8 more minutes. Looks just fine. It is for a party so sadly I will have to wait to taste. I did toast the coconut.
Jen
March 6, 2015 at 12:35 am (10 years ago)I just made it in the 15×10 because I was short on time. It was delicious and got rave reviews at work. I used fresh unsweetened coconut that I had shredded ahead and I thougt it was the perfect sweetness with the frosting. The techniques for making both cake and frosting were very interesting. I have never used those techniques before so that intrigued me. Thanks for a great recipe!
Julie Ruble
March 6, 2015 at 12:39 am (10 years ago)Wonderful to hear! I’m so glad everyone enjoyed it! Thanks, Jen!
julie miller
March 8, 2015 at 2:48 pm (10 years ago)Hi, iv,e just made this exactly to your recipe but unfortunately it s terrible. I was,nt aware you could make a frosting with flour in the recipe and its turned out more like a batter than frosting which doesnt taste good at all. Have you made a mistake with the quantities or actual ingredients as iv,e never had a recipe go so wrong !!. thank you.
Julie Ruble
March 8, 2015 at 2:58 pm (10 years ago)Hi Julie! So sorry to hear your frosting didn’t turn out. No mistake in the ingredients, but I’m happy to help troubleshoot this with you. This frosting should end up sweet, light, and fluffy, not like a batter in taste or consistency. It is only like a batter in consistency after you cook it and before you whip it with the butter. You do sometimes have to whip it for quite a while, though, and I remember wondering the first time I made it if I had done something wrong. However, I just continued to whip it on high, and it worked as described. So I am wondering if that’s the issue here. How long did you whip?
julie miller
March 8, 2015 at 3:04 pm (10 years ago)have i used the wrong type of flour maybe. I used ordinary plain flour?? It,s not the cak it,s the frosting that does,nt work … help it looks so good on the recipe xx
Crystal
March 20, 2015 at 9:57 am (10 years ago)I want to bake this cake for Easter. In the ingredients list for the frosting, coconut extract is listed. However, it is not mentioned in the instructions. Should I add along with vanilla extract?
Julie Ruble
March 20, 2015 at 10:36 am (10 years ago)How in the world did I miss that?? So sorry, Crystal. Yes, add with vanilla 🙂 Enjoy!!! This is one of my favorite cakes. The frosting takes awhile to whip to the right consistency, so don’t worry as it whips. Just keep it a-going!
Dana Tye
March 23, 2015 at 8:01 pm (10 years ago)Done and in the refrigerator. I was so amazed that the smooth sticky cooked pre-frosting turned out to be a beautifully whipped frosting. I was skeptical, but it magically transformed into your picture. We haven’t tasted it yet, but it looks wonderful! Thank you.
Julie Ruble
March 23, 2015 at 8:08 pm (10 years ago)That was my exact experience too, Dana!! So glad it went well and I hope you enjoy it very much!
Lisa
April 5, 2015 at 11:20 am (10 years ago)I’m in the middle of making the frosting right now – it’s cooling in the refrigerator. I used regular flour, so I hope that’s okay. I’m a little concerned, though, because the frosting is currently an unattractive shade of off-white/tan. Did I do something wrong? Unless something miraculous happens when I whip it with the butter, my frosting will not be white like yours in the photographs. Was using regular flour my problem? Please help!!!
Julie Ruble
April 5, 2015 at 12:07 pm (10 years ago)Nope, that’s just right, Lisa! Don’t worry, it gets lighter!! It does take several minutes to whip up so don’t worry if it takes a bit for the magic happen. Hope you love it!
Lisa
April 5, 2015 at 12:56 pm (10 years ago)Thank you for the feedback! I did what you said, and everything turned out just fine. I’m excited to bring this to our Easter luncheon. Thanks again.
Lauri
April 8, 2015 at 9:26 pm (10 years ago)Hi Julie, I’ve been a fan for a while. I have problems making a box cake so I was nervous trying this recipe–but I really wanted to try it for Easter. So glad I did and very proud of myself!! It was absolutely delicious and worth every pound I put on…I forget how many pieces I had..lol. Thank you Julie especially for the confidence when you say something is easy, I know I can handle it
Lauri
April 8, 2015 at 9:30 pm (10 years ago)P.S. my husband and boys loved it too! I took a few pieces into work. Now, guess how many people want this for their birthday?? I’ll be a pro at it. And the icing is really good with strawberries!!
Julie Ruble
April 8, 2015 at 10:24 pm (10 years ago)YAYYY that makes my day to hear, Lauri! I’m so glad you loved it and that it built your confidence! And now I want it with strawberries! 🙂
J
April 12, 2015 at 8:43 pm (10 years ago)Made this yesterday as my birthday cake! We made it in two 8×8 pans (it needed an extra ten minutes in the oven.) I also added a few extra tablespoons butter to the cream icing. It was AMAZING! Thanks for the recipe… it’s a keeper 🙂
Priya
May 29, 2015 at 2:54 am (9 years ago)i am looking for eggless coconut cake
Thanks
connie england
July 10, 2015 at 7:04 pm (9 years ago)I’m always looking for a great cocoanut cake recipe…I believe this is it. I can almost taste it now. Can hardly wait to bake, Most use frozen topping for icing, that’s just wrong. Thanks so much for sharing your recipe, my mouth is watering…lol
Leslie
August 29, 2015 at 8:51 am (9 years ago)I made this yesterday and followed the recipe exactly except I adapted it to make it gluten free. It’s one of the best cakes I’ve ever made and ever tasted. I was afraid that it would be “too much coconut” but it was perfect. Reminds me of the ‘peche tres leche’ cake, which I tried to make before but with not nearly as good a result.
Julie Ruble
August 29, 2015 at 8:42 pm (9 years ago)I’m so glad to hear that, Leslie! I’d love to hear how you made it gluten free — I’m sure lots of folks would love to make your version! Thanks for your kind words.
Lauri
September 14, 2015 at 1:30 pm (9 years ago)Hi Julie- I got another request for your cake (well now it’s mine too…lol) but I need to make it in a disposable foil pan. Have you ever made it in a foil pan? Should baking times/temperature or anything else be adjusted? Thanks much!!
Julie Ruble
September 14, 2015 at 2:11 pm (9 years ago)Hi Lauri! YAY a request! That means it’s been on their minds 🙂 I’ve ever made it in a foil pan, but I’d tentatively say the time will be the same. I’d check early and often with a toothpick, though, just in case.
Karen Lamela
January 9, 2016 at 8:52 pm (9 years ago)Gummy cake and overly sweet sticky frosting, no matter how long it was beaten….Correct size cake pan, and directions followed to a T…Waste of time and money….Directions are vague..”quite a while” is not a term that should be used in the directions of a recipe that is tried and true!
Julie Ruble
January 9, 2016 at 9:02 pm (9 years ago)Hi Karen, I’m sorry you didn’t enjoy the cake. It’s one of my favorites, so I’d love to help you troubleshoot. The cake is very moist, which is one reason I love it so much. Is that what you mean by gummy? How long did you bake?
I’m not sure what you mean about “quite awhile.” I do write my recipes in my own voice, but I don’t see that phrase anywhere. You do have to beat the frosting for a long time before it whips up — and when it does it’s like fluffy magic 🙂
Jody
February 24, 2016 at 10:35 am (9 years ago)My tip isn’t cleaning but when I read comments, I feel compelled to encourage bakers to FOLLOW THE RECIPE VERBATIM the 1st time baking. Next time you bake is when you do the tweaking. How do you know if it’s your way that made it flop (or improved it!)when done the 1st time? I made this yesterday & loved it. I know now I didn’t beat that frosting long enough. I never know how long beating butter till it’s soft & fluffy is, but it’s obviously longer than I beat it! Next time, I’ll keep at it. Still delish, just need to eat it straight from the fridge before it gets too soft. And next time, I probably will substitute coconut oil (extra virgin) for part of the butter. I absolutely love coconut, so thank you for a great pretty cake recipe!!
Amber Snow
May 18, 2016 at 11:31 pm (9 years ago)I made this delicious cake tonight. It was amazing. I toasted the coconut on top and everyone loved it!
Julie Ruble
May 19, 2016 at 12:03 am (9 years ago)So glad to hear that!! Hooray! Thank you!
Valerie radcliffe
June 8, 2016 at 5:45 am (8 years ago)Is coconut milk sweetened? I want to be sure to get the right thing. Thank you!
Julie Ruble
June 8, 2016 at 8:15 am (8 years ago)No, it’s not. Enjoy!!
Jean
September 11, 2016 at 7:47 pm (8 years ago)I made this cake today and I can say that it took almost all day. (That was due to the chilling of the cake and frosting process) Lol BUT I have to say, it was Wonderful!!!! I’ve never had a coconut cake besides Peppridge Farm that I liked. And even PF’s coconut cake is a little on the sweet side for me. This cake is soooo moist and flavorful. The frosting is the BEST. The entire cake is not too sweet. Even my husband really likes it. Thank you for sharing this with us.
Vanessa
February 28, 2017 at 3:34 pm (8 years ago)Have you ever used coconut milk for the frosting? I love coconut so just curious if it would still turn out as I know it would add more coconut flavor!
Julie Ruble
February 28, 2017 at 3:46 pm (8 years ago)I haven’t tried it, but it does sound like a good idea to try! Let us know if you give it a shot!
Mahala
October 23, 2017 at 1:02 pm (7 years ago)This cake is freaking amazing! I’ve made it 3 times and still can’t get enough. It isn’t too sweet, and I love that I’ve found a completely homemade version of the delicious coconut sheet cake. This is a wonderful recipe and I highly recommend!
Julie Ruble
October 23, 2017 at 1:13 pm (7 years ago)Hooray! I’m so glad to hear that you enjoyed it as much as we did! Thank you!
Jeana
May 14, 2018 at 3:24 pm (7 years ago)Do you think you could double the recipe and make an entire half-sheet pan sized cake? Feeding a crowd at a party.
Julie Ruble
May 14, 2018 at 3:47 pm (7 years ago)Hi Jeana! I think this is already about the size of a half-sheet (which is 18×13) — you might double it to be the size of a full sheet (26×18) but because that will change the width of the cake, I’d recommend checking it very early and often for doneness. Hope you enjoy!
BONNY LARIMORE
October 13, 2018 at 7:10 am (6 years ago)Since there will be coconut milk left over from the cake I think I’ll replace that same amount of milk with what is left in the can for the frosting. Thanks for an easier version of a multiple layered coconut cake!
Julie Ruble
October 13, 2018 at 12:25 pm (6 years ago)Let me know if it works, Bonny! I’ve never tried that but it sounds delicious!
Lori Clemens
January 14, 2022 at 10:31 am (3 years ago)Can I make it the day before I serve it?
Julie Ruble
January 14, 2022 at 12:07 pm (3 years ago)Yes definitely! Then cover and refrigerate. Then let it sit out at room temp awhile before eating it to let the icing soften.