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Week 116: Coconut Sheet Cake

This coconut cake is loaded with flavor. It not only features a coconut cake, but a coconut pastry cream as well.

Once in a while, I find myself craving coconut, and this coconut cake tasted so refreshing on a hot summer afternoon like today!

I also just love sheet cakes. They are easy to make, even easier to serve, and are perfect for any large gathering.

They are also so tempting to snack on every time I pass the kitchen. You won’t be able to get enough of this coconut-filled cake, especially if you are a coconut lover.

RECIPE:


INGREDIENTS:

Coconut pastry cream:

  • 1 1/2 cups whole milk

  • 4 egg yolks

  • 3/4 cup granulated sugar

  • 2 tablespoons cornstarch

  • 1 cup shredded coconut

Coconut cake:

  • 4 egg whites

  • 1/2 cup butter, softened

  • 1 1/2 cups granulated sugar

  • 1/3 cup whole milk

  • 1 1/2 cups all-purpose flour

  • 1 cup shredded coconut

  • 1 1/2 teaspoons baking powder

Frosting:

  • 1 1/2 cups heavy whipping cream

  • 3/4 cup powdered sugar

STEPS:

  1. Preheat your oven to 350 degrees F, and line a 9x9-inch cake pan with parchment paper.

  2. In a pot, heat your milk over medium heat until it just begins to boil. In a bowl, whisk the egg yolks, sugar, and cornstarch until combined. Add half of the warm milk and mix thoroughly to prevent the eggs from scrambling. Then add the egg mixture back to the pot with the milk and cook over medium heat until thick. Add the shredded coconut. Set aside to cool to room temperature before transferring the pastry cream to a piping bag. Cut a small hole in the bag to serve as your “piping tip”.

  3. In the bowl of a stand mixer, beat the egg whites until stiff peaks form. Set aside.

  4. With an electric mixer, beat the butter and sugar until light and fluffy. Add half of the egg whites and milk. Add the flour, shredded coconut, and baking powder, and fold in the remaining egg whites. Pour the batter into your prepared pan and bake for 35 minutes. With a spoon, scoop out small holes around the surface of the cake.  

  5. Fill the divots of the cake with the pastry cream you made earlier. With your electric mixer, beat the heavy cream and powdered sugar until stiff peaks form. Spread the frosting over your cooled cake and serve with additional coconut flakes.

Enjoy!


The Bored Baker 👩🏽‍🍳

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