Though simple in looks, this coconut sheet cake rivals the classic layered version (and is a whole lot easier to put together). With sweetened shredded coconut, coconut milk, and coconut extract in the cake, the soak, and the topping, it has a strong, fruity coconut flavor in every bite. (You’ll conveniently use one whole can of coconut milk when making all the components.) As with poke cake and tres leches, the warm cake is soaked with milk — in this case, coconut milk — to keep the cake moist and soft. Rather than a heavier butter and cream cheese frosting, the whipped cream-lightened cream cheese topping provides that signature tang but with a lighter texture. The finishing touch is a thick layer of toasted coconut for a nutty, crunchy contrast.
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To make the cake: Preheat the oven to 325°F with a rack in the center. Grease a 9" x 13" pan with nonstick spray; if you’d like to transfer your cake to a serving platter rather than serve it straight from the pan, line the greased pan with a parchment sling.
In a large bowl, whisk together the flour, coconut, baking powder, and salt.
In a medium bowl, whisk together the sugar, coconut milk, egg whites, oil, and extracts until well combined, about 1 minute.
Pour the liquid mixture into the flour mixture and whisk until just combined and no dry bits of flour remain. Scrape the bottom and sides of the bowl to ensure no hidden flour patches, then transfer the batter to the prepared pan and spread it into an even layer.
Bake for 28 to 32 minutes, until the cake has risen and a toothpick inserted into the center comes out clean. Remove the cake from the oven and place it on a wire rack (still in the pan) to cool. Leave the oven on for toasting the coconut (step 9).
To make the coconut milk soak: In a small bowl or liquid measuring cup, stir together the coconut milk and extracts. While the cake is still warm, use a fork to poke holes all over the cake.
Use a pastry brush or spoon to distribute the milk mixture evenly over the cake.
Let the cake cool completely and absorb the soak, about 1 1/2 hours. While the cake cools, prepare the topping.
To make the topping: Place 1 cup (85g) of the sweetened shredded coconut onto a parchment-lined baking sheet. Bake at 325°F, stirring once or twice, for 7 to 10 minutes, until evenly toasted. Remove from the oven and set aside for assembly (step 12).
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese, sugar, coconut milk, and coconut extract on medium speed until smooth, with no lumps of cream cheese remaining, 1 to 1 1/2 minutes; pause to scrape the bowl if necessary.
With the mixer still running, stream in the heavy cream. Continue to whip on medium speed until stiff peaks form, 30 seconds to 1 minute. Fold in the remaining 3/4 cup (64g) sweetened shredded coconut. Store the topping in the refrigerator, covered, until ready to serve the cake.
To serve, transfer the topping to the fully cooled cake and spread it into an even layer. Sprinkle the toasted shredded coconut evenly over the top. Cut into slices and serve right away, while the topping is still cold.
Storage information: Store any leftover coconut sheet cake, covered, in the refrigerator for up to 4 days.
Tips from our Bakers
If desired, toast 1 cup (60g) large flake coconut instead of using sweetened shredded coconut. The cake will be slightly more challenging to slice neatly.
