Chocolate coconut sheet cake recipe

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  • Yield: 35 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 20 Minutes
  • Total Time: 40 Minutes


For the Toasted Coconut
  • ¾ cup sweetened coconut flakes
For the Cke
  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 1 cup (2 sticks) unsalted butter
  • 1 cup milk
  • ¼ cup unsweetened cocoa powder
  • ½ cup sour cream
  • 2 large eggs, whisked
  • 1 tablespoon vanilla extract
  • ¾ cup sweetened coconut flakes
For the Icing
  • ½ cup (1 stick) unsalted butter
  • 3½ tablespoons unsweetened cocoa powder
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon table salt or fine sea salt
  • 3 cups powdered sugar, sifted
  • Dreamy Caramel Sauce, for topping (optional)
How to Make It
    Make the Toasted Coconut
  1. Preheat the oven to 350°F. Line a large (18 × 13-inch) rimmed baking sheet with aluminum foil and spread the coconut evenly over the pan. Toast in the oven for 7 to 10 minutes, or until golden brown. Stir the coconut halfway through to prevent the bottom from burning. Transfer to a plate to cool.
  2. Make the Cake
  3. Grease the same baking sheet with nonstick cooking spray. In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, and salt. Set aside.
  4. In a medium saucepan, melt the butter over low heat. Stir in the milk and cocoa powder. Bring to a light simmer and then remove from the heat and let cool slightly. Slowly add the butter mixture to the flour mixture and stir until combined. Stir in the sour cream, eggs, and vanilla. Add the coconut and stir just until combined. Pour the mixture into the prepared pan. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  5. Make the Icing
  6. While the cake is baking, in a medium saucepan, melt the butter over low heat. Stir in the cocoa powder and bring the mixture to a light simmer. Remove from the heat and stir in the milk, vanilla, and salt. Slowly stir in the powdered sugar.
  7. Immediately after the cake comes out of the oven, pour the icing evenly over the top. Immediately sprinkle the toasted coconut on top of the icing while it is still hot.
  8. Let cool and then cut into squares. For an extra-special touch, drizzle caramel sauce on top.

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