Coconut Gingham Sheet Cake
Coconut Gingham Sheet Cake is a delightful dessert that transports you to a tropical paradise with every bite. This moist and fluffy cake, infused with rich coconut flavor, is topped with a creamy vanilla frosting and garnished with shredded coconut for a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup coconut milk (full-fat)
- 3 large eggs
- ½ cup unsalted butter (melted)
- 1 cup shredded coconut (sweetened or unsweetened)
- 2 cups powdered sugar (for frosting)
- ½ cup unsalted butter (room temperature, for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a rectangular baking dish.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine coconut milk and eggs; add melted butter and shredded coconut.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared dish and bake for 25-30 minutes or until golden and a toothpick comes out clean.
- Let the cake cool completely. For frosting, beat butter until creamy; gradually add powdered sugar and vanilla until smooth.
- Frost the cooled cake and top with extra shredded coconut.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 32g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg