/ / / / / / Easy Triple Coconut Sheet Cake

Easy Triple Coconut Sheet Cake

If you love coconut, you will love this incredibly easy recipe for a Triple Coconut Sheet Cake topped with coconut frosting and toasted coconut! It is an easy dessert recipe for kids to make because it starts with a simple box cake mix.

a blue plate with a slice of coconut cake

In years past, my husband has requested a from scratch triple coconut cake or coconut cream pie. I wanted to come up with a simplified version I could make with my children and this is it.

Starting with a box cake mix is one of my favorite tip to reduce stress and mess when cooking with kids. It means having to pull out fewer ingredients and the box cake mixes are pretty fail-proof unless you are really off when measuring the additional ingredients.

Since the white cake mix only calls for the egg whites, save the egg yolks to make chocolate mousse, which is way easier to make than you think, for dessert another night. You can thank me later!

ingredients needed to make the cake

Ingredients

  • white cake mix
  • coconut oil
  • coconut milk
  • eggs
  • butter
  • powdered sugar
  • shredded coconut
  • coconut extract (optional)

Possible substitutions:

Whenever I use a boxed cake mix I swap milk and melted butter for the water and vegetable oil called for. For this I choose to use canned coconut milk and coconut oil. If you would like you could use butter instead of the oil.

Using just a little coconut extract in both the cake and the frosting gives it that extra bit of coconut flavor but it is not necessary if you do not have it.

showing steps to make the frosting, toasted coconut, and assembling the cake

How to make this:

  • Make the cake according to the package directions replacing the water with the coconut milk and the oil with coconut oil. Bake according to the directions on the package. Set aside and allow to cool completely.
  • Meanwhile, toast the coconut in a sauce pan over medium low heat, stirring frequently until coconut is a light golden brown, about 5 minutes. Set aside to cool.
  • To make the frosting, beat softened butter until light and fluffy. Add the powdered sugar and coconut extract and beat on low speed adding just enough coconut milk to make it spreadable.
  • To assemble the cake, spread the frosting over the cooled cake and top with the toasted coconut.

Top Tips

If you would like to turn the cake out of the pan to decorate, make sure to line the bottom of the pan with parchment paper after generously greasing your pan.

You could easily make this as a layer cake by baking the cake in two 8-inch pans. Divide the frosting between the two layers, stack, and coat the outside with the toasted coconut.

If you wanted to be really special you could use the coconut fruit dip as a filling in between the layers. Pipe a circle of buttercream around the bottom layer and then fill with the coconut fruit dip before adding the next layer.

For an extra moist cake, you could brush some Torani coconut syrup onto the warm cakes about 15 minutes after they come out of the oven.

Top Tips for cooking with kids

Kids love to crack eggs but it can be extremely stressful to let them do it by themselves. Put a large plate underneath the bowl they are cracking them into to catch any spillage.

If they accidentally crack the whole egg outside of the bowl, simply pick up the plate and pour it into the bowl.

Separating eggs can be intimidating but it doesn’t have to be hard! My favorite trick to do with kids is to use an empty water bottle to suck up the yolks. So much fun for kids!

There are lots of more great tips and techniques in this post on how to separate eggs.

See here for more tips on cooking with kids!

Do you follow Jonesin’ For Taste on Facebook? Stop by, say hi, and let me know what kinds of recipes you want to see!

Other recipes you may like:

a coconut cake topped with coconut frosting and toasted coconut

Easy Triple Coconut Sheet Cake

If you love coconut, you will love this incredibly easy recipe for a Triple Coconut Sheet Cake topped with coconut frosting and toasted coconut! It is an easy dessert recipe for kids to make because it starts with a simple box cake mix.
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling time: 1 hour
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 428kcal
Author: Jade Jones

Ingredients

For cake:

  • 1 box white cake mix
  • 1/3 cup coconut oil or equal to oil amount called for on box
  • 1 1/4 cup coconut milk or equal to water amount called for on box
  • 3 eggs or amount called for on box

For toasted coconut

  • 1 1/2 cups shredded coconut I prefer to use unsweetened

For frosting:

  • 3/4 cup butter
  • 4 1/2 cups powdered sugar
  • 1 teaspoon coconut extract optional
  • 3 Tablespoons coconut milk

Instructions

For the cake:

  • Make the cake according to the package directions replacing the water with the coconut milk and the oil with coconut oil. Bake according to the directions on the package. Set aside and allow to cool completely.

For the toasted coconut:

  • Meanwhile, toast the coconut in a sauce pan over medium low heat, stirring frequently until coconut is a light golden brown, about 5 minutes. Set aside to cool.

For the frosting:

  • To make the frosting, beat softened butter until light and fluffy. Add the powdered sugar and coconut extract and beat on low speed adding just enough coconut milk to make it spreadable.

To assemble:

  • To assemble the cake, spread the frosting over the cooled cake and top with the toasted coconut.

Notes

You could easily make this as a layer cake by baking the cake in two 8-inch pans. Divide the frosting between the two layers, stack, and coat the outside with the toasted coconut.
If you wanted to be really special you could use the coconut fruit dip as a filling in between the layers. Pipe a circle of buttercream around the bottom layer and then fill with the coconut fruit dip before adding the next layer.
For an extra moist cake, you could brush some Torani coconut syrup onto the warm cakes about 15 minutes after they come out of the oven.
If you would like to turn the cake out of the pan to decorate, make sure to line the bottom of the pan with parchment paper after generously greasing your pan.

Nutrition

Calories: 428kcal | Carbohydrates: 65g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 334mg | Potassium: 62mg | Fiber: 1g | Sugar: 51g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @JonesinforTaste or tag #JonesinforTaste!

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating