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Southern Coconut Sheet Cake with fluffy 7-Minute Frosting topped with coconut flakes.

Southern Coconut Sheet Cake with 7-Minute Frosting

A simple and delightful sheet cake with a soft coconut flavor, topped with a glossy, fluffy 7-minute frosting. Perfect for gatherings and low-stress baking.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 4 large eggs
  • 1 cup milk or buttermilk
  • 0.5 cup melted butter
  • 2 tsp vanilla extract
  • 1 cup sweetened shredded coconut
For the frosting
  • 4 large egg whites
  • 1 cup sugar
  • 1 tsp cream of tartar or lemon juice If using lemon juice, a small amount is sufficient.
  • 2 tsp vanilla extract
  • a pinch salt
Optional topping
  • 1 cup extra coconut Toasted for additional flavor.

Method
 

Preparing the Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch sheet pan and optionally line it with parchment paper.
  2. In a bowl, whisk together all-purpose flour, baking powder, salt, and sugar.
  3. In another bowl, mix together eggs, milk (or buttermilk), melted butter, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until no dry flour pockets remain, but do not overmix.
  5. Fold in the sweetened shredded coconut.
  6. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the center springs back when tapped.
  7. Allow the cake to cool completely before frosting.
Making the Frosting
  1. In a saucepan, bring an inch or two of water to a simmer.
  2. In a heat-safe bowl, combine egg whites, sugar, cream of tartar (or lemon juice), and a pinch of salt.
  3. Set the bowl over the simmering water. Make sure the bowl does not touch the water.
  4. Beat the mixture with a hand mixer for about 7 minutes, until it becomes glossy and thick.
  5. Remove from heat, beat in vanilla extract, and spread immediately over the cooled cake.

Notes

For enhanced flavor, consider toasting the coconut or adding a drop of almond extract. Allow the frosted cake to sit for 20-30 minutes before slicing for cleaner cuts.