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Slice of Southern Coconut Sheet Cake topped with creamy cream cheese frosting and shredded coconut.

Southern Coconut Sheet Cake with Cream Cheese Frosting

A cozy, easy-to-make sheet cake filled with coconut and topped with a tangy cream cheese frosting.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups All purpose flour
  • 1.5 cups Sugar
  • 1 tbsp Baking powder
  • 1 tsp Baking soda A pinch
  • 1 tsp Salt
  • 1 cup Butter or neutral oil Butter adds extra flavor.
  • 4 large Eggs
  • 1 cup Buttermilk Or substitute with milk and a splash of vinegar.
  • 2 cups Sweetened shredded coconut Plus extra for topping.
  • 2 tsp Vanilla extract
Frosting Ingredients
  • 8 oz Cream cheese
  • 4 cups Powdered sugar
  • 2 tbsp Butter
  • 1 tsp Vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a sheet pan.
  2. In one bowl, mix the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
  3. In another bowl, whisk together the wet ingredients (butter, eggs, buttermilk, and vanilla extract).
  4. Combine the wet and dry mixtures, then stir in the shredded coconut.
  5. Pour the batter into the greased sheet pan and spread evenly.
Baking
  1. Bake for about 28 minutes or until the center springs back when lightly touched and a toothpick comes out with just a few crumbs.
Frosting
  1. While the cake cools, beat together the cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and vanilla, mixing until well combined.
  3. Frost the cake once it is completely cool.

Notes

For best texture, let a slice sit out for 15 minutes before eating. Store leftovers in the refrigerator for up to 5 days. Can be frozen for later enjoyment, just wrap well before freezing.