Best Chocolate Sheet Cake With Coconut Frosting Recipes

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EASY COCONUT SHEET CAKE



Easy Coconut Sheet Cake image

Provided by Stacey Little | Southern Bite

Time 45m

Number Of Ingredients 10

1 (16.25 ounce) box white cake mix
+ ingredients to make cake called for on box
1 1/2 teaspoon coconut extract
1 cup sweetened flake coconut
4 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 1/2 cups sweetened flake coconut

Steps:

  • Prepare the cake batter according to the 9x13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9x13 pan and bake according to the directions on the box.
  • Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut extract and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and and sprinkle with the coconut.

CHOCOLATE-COCONUT SHEET CAKE



Chocolate-Coconut Sheet Cake image

Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture. The 12 generous slices can be cut smaller to feed a larger crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 19

Unsalted butter, softened, for pan
3/4 cup unsweetened cocoa powder, plus more for dish
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs, lightly beaten
3/4 cup low-fat buttermilk
3/4 cup warm strong brewed coffee
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
1 stick plus 2 tablespoons unsalted butter, plus more for dish
2 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
3 cups finely shredded dried unsweetened coconut
2/3 cup warm strong brewed coffee
1 teaspoon pure vanilla extract
Whipped cream and toasted large-flake coconut, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder. Whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt in a large bowl. Gather flour mixture into a mound, and create a well in center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth. Pour batter into dish, and spread evenly with an offset spatula. Bake until set and a toothpick inserted into center comes out clean, about 25 minutes.
  • Topping: Meanwhile, melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa powder, and coconut in a large bowl. Stir coffee and vanilla into butter, and pour over coconut mixture. Stir to combine, and immediately spread evenly over warm cake. Let cool completely on wire rack.
  • To serve, use parchment to transfer cake to a cutting board. Cut into thirds lengthwise, then cut into quarters crosswise (you should have 12 pieces). Serve with whipped cream and toasted coconut.

CHOCOLATE COCONUT SHEET CAKE RECIPE BY TASTY



Chocolate Coconut Sheet Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all-purpose flour, McCormick Ground Cinnamon, salt, baking soda, cocoa powder, butter, light brown sugar, large eggs, McCormick® vanilla extract, Thai Kitchen® coconut milk, chocolate frosting, shredded coconut

Provided by Tayo Ola

Categories     Desserts

Yield 10 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
2 cups all-purpose flour
1 teaspoon McCormick Ground Cinnamon
½ teaspoon salt
1 teaspoon baking soda
½ cup cocoa powder
1 cup butter, softened
2 cups light brown sugar
4 large eggs
1 teaspoon McCormick® vanilla extract
13 ½ oz Thai Kitchen® coconut milk, 1 can
16 oz chocolate frosting
1 ½ cups shredded coconut

Steps:

  • Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
  • In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
  • In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
  • Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
  • Pour the cake batter onto the prepared baking sheet and spread in an even layer.
  • Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
  • Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 90 grams, Fat 41 grams, Fiber 3 grams, Protein 8 grams, Sugar 59 grams

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE



Old Southern Chocolate Pecan Sheet Cake image

I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!

Provided by Leslie41

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 17

2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
1 cup water
½ cup vegetable shortening
½ cup margarine
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup butter
6 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
  • Mix 2 cups white sugar, flour, and salt in a mixing bowl.
  • Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
  • Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
  • Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
  • While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g

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