This Chocolate-Coconut Sheet Cake is a moist and rich recipe, which is made with unsweetened cocoa powder and a decadent coconut topping. It’s the perfect potluck dessert, ready in about an hour, plus cooling time.
Chocolate-Coconut Sheet Cake Ingredients
Cake
- Unsalted butter, softened, for pan
- ¾ cup unsweetened cocoa powder, plus more for dish
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon coarse salt
- 2 large eggs, lightly beaten
- ¾ cup low-fat buttermilk
- ¾ cup warm strong brewed coffee
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
Topping
- 1 stick plus 2 tablespoons unsalted butter
- 2 cups confectioners’ sugar
- 6 tablespoons unsweetened cocoa powder
- 3 cups finely shredded dried unsweetened coconut
- ⅔ cup warm strong brewed coffee
- 1 teaspoon pure vanilla extract
- Whipped cream and toasted large-flake coconut, for serving
How To Make Chocolate-Coconut Sheet Cake
- Prep oven and mix batter: Preheat the oven to 350°F. Butter a 9×13-inch baking dish, line it with parchment paper leaving an overhang, then butter the parchment and dust with cocoa powder. In a large bowl, whisk together the cocoa powder, flour, sugar, baking soda, baking powder, and salt. Make a well in the center.
- Combine and bake: Pour the eggs, buttermilk, coffee, oil, and vanilla into the well and whisk until the batter is smooth. Pour the batter into the prepared dish and spread evenly. Bake for about 25 minutes, until a toothpick inserted into the center comes out clean.
- Make the topping: While the cake bakes, melt the butter for the topping in a small saucepan. In a large bowl, combine the confectioners’ sugar, cocoa powder, and shredded coconut. Stir the warm coffee and vanilla into the melted butter, then pour this liquid over the coconut mixture and stir to combine.
- Frost the cake and cool: As soon as the cake comes out of the oven, immediately spread the coconut topping evenly over the warm cake. Let the cake cool completely on a wire rack before serving. To serve, use the parchment overhangs to lift the cake from the dish, cut into squares, and top with whipped cream and toasted coconut.
Recipe Tips
- How to get the richest chocolate flavor? Using warm, strong brewed coffee in both the cake and the topping is the secret. Coffee enhances and deepens the flavor of chocolate without making the cake taste like coffee.
- Can I make this ahead of time? Yes, this is a great make-ahead cake. The recipe notes it can be refrigerated, wrapped in plastic wrap, for up to 3 days.
- Why spread the topping on the warm cake? Spreading the coconut topping on the cake while it’s still warm allows it to meld with the cake and creates a wonderfully moist, almost fudgy layer.
- How to get the cake out of the pan easily? Lining the pan with parchment paper with a 2-inch overhang on the sides is a crucial step. It acts like a sling, allowing you to lift the entire cooled cake out of the pan for easy slicing.
What To Serve With Chocolate-Coconut Sheet Cake
This rich sheet cake is a complete dessert, but it’s even more decadent with a simple garnish.
- A generous dollop of fresh whipped cream
- A sprinkle of toasted, large-flake coconut for crunch
- A scoop of vanilla bean or coffee ice cream
- A tall glass of cold milk
How To Store Chocolate-Coconut Sheet Cake
- Refrigerate: The cake can be stored in its baking dish, wrapped in plastic wrap (making sure the plastic doesn’t touch the topping), in the refrigerator for up to 3 days.
Chocolate-Coconut Sheet Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 480 kcal
- Fat: 25g
- Carbohydrates: 60g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of oil?
Yes. Safflower oil is a neutral oil. You can substitute it with any other neutral-flavored oil like canola or vegetable oil.
Why is my topping so thick?
The topping is meant to be very thick and fudgy, almost like a candy layer. It will be stiff but should be spreadable over the warm cake.
Can I use sweetened coconut?
You can, but the topping will be significantly sweeter. Unsweetened shredded coconut is recommended to balance the sweetness of the confectioners’ sugar and condensed milk in the topping.
Try More Recipes:
- Coconut-Sugar Hummingbird Cake Recipe
- Coconut Cake with Berries and Cream Recipe
- Coconut Crunch Cake Recipe
Chocolate-Coconut Sheet Cake Recipe
Description
A moist, rich chocolate sheet cake made with coffee to deepen the flavor, topped with a fudgy, chewy coconut and cocoa frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Butter, line with parchment, and dust a 9×13-inch dish with cocoa.
- Whisk all dry cake ingredients. Make a well in the center.
- Pour all wet cake ingredients into the well and whisk until a smooth batter forms.
- Pour batter into the prepared dish and bake for about 25 minutes, until a toothpick comes out clean.
- While the cake bakes, make the topping: Melt butter. In a large bowl, combine confectioners’ sugar, cocoa, and coconut. Stir warm coffee and vanilla into the melted butter, then pour over the coconut mixture and stir.
- Immediately spread the topping evenly over the warm, just-baked cake.
- Let the cake cool completely before lifting it from the pan and slicing.
Notes
- Using warm coffee in the cake batter helps to “bloom” the cocoa powder, resulting in a deeper chocolate flavor.
- Don’t overmix the cake batter; mix only until the ingredients are just combined for a tender crumb.
- The topping is spread on the cake while it is still warm, which helps it meld into a delicious, fudgy layer.
- This cake is perfect for potlucks and parties as it’s easy to transport and serve.
Chocolate-Coconut Sheet Cake Recipe