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    Home » Cakes » Chocolate Coconut Sheet Cake

    Chocolate Coconut Sheet Cake

    Published: Jul 29, 2016 · Modified: Apr 4, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Chocolate Coconut Sheet Cake is a rich, moist chocolate sheet cake topped with sweet and creamy coconut frosting and crunchy, toasted coconut chips!

    Chocolate Coconut Sheet Cake Recipe

    This summer has been flying by! I can't believe August is just a few short days away (what?!).

    Chocolate Coconut Sheet Cake Recipe

    At this point in the summer, everything seems like it goes in fast-forward.

    It seems like we have a million things to do before school starts, and we haven't even done half of what we wanted to do this summer.

    Chocolate Coconut Sheet Cake RecipeOne thing that I have been working on this summer, though, is more easy recipes - like this Chocolate Coconut Sheet Cake.

    Even though the cake and the frosting are both made from scratch, it only takes about 15 minutes of total hands-on time to make this super yummy cake.

    The cake itself is moist and rich and chocolaty.

    It goes perfectly with the sweet, creamy coconut frosting, and the cake it topped with crunchy toasted coconut chips.

    I highly suggest finding or making toasted coconut chips.

    I found a bag already toasted in the health food section at our grocery store.

    They really help to make this chocolate coconut sheet cake something special.

    More chocolate cake recipes!

    • Homemade German Chocolate Cake
    • Chocolate Pound Cake
    • Chocolate Mousse Cake
    Chocolate Coconut Sheet Cake Recipe

    Chocolate Coconut Sheet Cake

    Chocolate Coconut Sheet Cake
    5 from 3 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 20 servings
    Calories: 329kcal
    Author: Kate @ I Heart Eating

    Ingredients

    Chocolate Cake

    • 2 ½ cups all-purpose flour
    • 1 ¼ cups granulated sugar
    • ½ cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • ¾ teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup melted coconut oil
    • ¾ cup sour cream or Greek yogurt ¹ at room temperature
    • 4 ounces semisweet baking chocolate melted
    • 4 large eggs at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup warm water not hot

    Coconut Buttercream Frosting

    • 1 cup butter at cool room temperature
    • 5 tablespoons full-fat coconut milk
    • 3 cups powdered sugar
    • ¼ teaspoon vanilla extract
    • Pinch or two of kosher salt
    • Unsweetened toasted coconut chips

    Instructions

    • Preheat oven to 350F. Grease a 9x13-inch baking pan; set aside.
    • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    • Add coconut oil, yogurt, melted chocolate, eggs, vanilla, and water. Stir together until combined.
    • Pour batter into prepared pan.
    • Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
    • Let cool in pan to room temperature.
    • To make frosting, beat butter until smooth, about 1-2 minutes.
    • Add coconut milk, powdered sugar, and vanilla extract. Beat until well-combined.
    • Stir in pinch or two of salt, to taste.
    • Spread frosting over cooled cake, and top with coconut chips.
    • Store any leftovers covered in the fridge.

    Notes

    If your colder ingredients aren't at room temperature, the chocolate and the coconut oil can both harden when mixed with the cold ingredients. 
    1. For sour cream, lite or regular. For Greek yogurt, 2% or full-fat is best. 
    2. Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 329kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 269mg | Potassium: 130mg | Fiber: 1g | Sugar: 32g | Vitamin A: 335IU | Calcium: 32mg | Iron: 1.7mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

     

    « Bakery Style M&M Chocolate Chip Cookies
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Pamela Kern

      April 09, 2022 at 5:42 pm

      5 stars
      This cake is absolutely awesome. Rich and moist.

      Reply
      • Kate

        April 12, 2022 at 12:31 pm

        Thank you so much!

        Reply
    2. Julia

      February 18, 2022 at 11:12 am

      5 stars
      Great recipe! We really liked the coconut buttercream. It was some of the best frosting that we've tried.

      Reply
      • Kate

        February 18, 2022 at 11:19 am

        Thank you! The frosting is my favorite part.

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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