This tropical cake from blogger Beyond The Butter will be a hit at your next gathering.
Meet the Chef: Beyond the Butter
Jennifer is a self-taught baker and food photographer that runs the popular baking blog, Beyond the Butter. From cookies to cupcakes, you can find all of her sweet and simple dessert recipes along with baking tips and tutorials at BeyondtheButter.com.
Domino® Golden Sugar
Domino® Golden Sugar, the less-processed sugar you can use more freely in all your favorite foods. Made from pure cane sugar, it works cup-for-cup just like white sugar, but has a beautiful golden color and a distinct hint of molasses flavor.
Coconut Sheet Cake
- 1 cup Shredded Sweetened Coconut, toasted 1 cup Shredded Sweetened Coconut, toasted
- 3 cups Cake Flour 3 cups Cake Flour
- 1 tsp. Baking Powder 1 tsp. Baking Powder
- 1 tsp. Baking Soda 1 tsp. Baking Soda
- 1/2 tsp. Salt 1/2 tsp. Salt
- 3/4 cup (1 stick + 1/2 stick, 12 oz.) Unsalted Butter, room temperature 3/4 cup (1 stick + 1/2 stick, 12 oz.) Unsalted Butter, room temperature
- 1/4 cup Vegetable Oil 1/4 cup Vegetable Oil
- Domino® Golden Sugar 1 1/4 cups 1 1/4 cups Domino® Golden Sugar
- 4 Large Egg Yolks, room temperature 4 Large Egg Yolks, room temperature
- 1 tsp. Coconut Extract 1 tsp. Coconut Extract
- 1 tsp. Vanilla Extract 1 tsp. Vanilla Extract
- 1 1/4 cup from a 13.5 oz. Canned Unsweetened Coconut Milk, room temperature 1 1/4 cup from a 13.5 oz. Canned Unsweetened Coconut Milk, room temperature
- 4 Large Egg Whites, room temperature 4 Large Egg Whites, room temperature
- 1/8 tsp. Cream of Tartar 1/8 tsp. Cream of Tartar
Coconut Buttercream Frosting
- 1 1/2 cup (3 sticks) Unsalted Butter, room temperature 1 1/2 cup (3 sticks) Unsalted Butter, room temperature
- 6 1/2 – 7 cups Domino® Confectioners Sugar, sifted 6 1/2 – 7 cups Domino® Confectioners Sugar, sifted
- 1 1/2 tsp. Coconut Extract 1 1/2 tsp. Coconut Extract
- 4–6 tbsp. Canned Unsweetened Coconut Milk, room temperature (use from same can used for cake batter recipe) 4–6 tbsp. Canned Unsweetened Coconut Milk, room temperature (use from same can used for cake batter recipe)
Coconut Sheet Cake
Preheat your oven to 350°F and generously spray a 9" x 13" cake pan with a flour-based baking spray. Set aside.
Using a small-to-medium size frying pan, toast the sweetened coconut flakes over medium heat, continuously stirring until they start to toast and turn a light golden brown color. Monitor this step carefully because if left on too long you can burn the coconut. Set aside to allow to cool.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set dry mixture aside.
Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, Domino® Golden Sugar, and vegetable oil on medium speed until well blended.
Add in the eggs yolk, one at a time, beating well after each one. Then add the coconut extract and vanilla extract.
Carefully add in the dry mixture, about 1/2 cup at a time, alternating with the unsweetened coconut milk. Mix together until just combined. You can either transfer the cake batter to a large mixing bowl or if you have a 2nd stand mixing bowl, you can use this instead. I have a 2nd stand mixing bowl for steps just like this and it really comes in handy!
Using your stand mixer and 2nd mixing bowl, fitted with the whisk attachment, beat the egg whites and cream of tartar at high speed until stiff peaks form. Fold in the egg whites into the coconut cake batter, then fold the toasted coconut.
Sour the cake batter into the prepared 9" x 13" cake pan and bake for 35-40 minutes at 350°F or until an inserted toothpick in the center of the sheet cake comes out clean.
Remove and allow to cool on a wire cooling rack. If you wish to frost the sides of the cake you can, after 10-15 minutes of removing the cake from the oven, very carefully invert it onto a wire cooling rack.
Allow the cake to cool before adding frosting.
Coconut Buttercream Frosting
Using your hand-held mixer or stand mixer fitted with paddle attachment, beat the butter on medium-high speed until smooth and creamy.
Reduce the mixer speed to low and slowly add in the sifted confectioners sugar.
Switch the mixer speed to medium speed and add in the coconut extract and the unsweetened coconut milk.
If your buttercream frosting appears to be too thick, you can add another tablespoon of unsweetened coconut milk. Likewise, if your buttercream appears to be too thin, you can add in some more sifted confectioners sugar, about 1 tablespoon at a time.
If you're not planning to pipe the coconut buttercream frosting onto the cake, you can use the following amounts: 1 cup (2 sticks) unsalted butter, room temperature; 4 1/2 - 5 cups Domino® Confectioners Sugar sifted; 1 teaspoon coconut extract; and 3-4 tablespoons of canned unsweetened coconut milk. If you're not planning to pipe with this frosting, you can add about 1 cup of toasted coconut to the frosting. Make sure to adjust the amount of this ingredient in the beginning when toasting the coconut for the cake batter.