Are you ready to indulge in a slice of heaven? Look no further than this Coconut White Texas Sheet Cake recipe! With its moist and fluffy texture, rich coconut flavor, and creamy frosting, this dessert is sure to become a favorite at any gathering or special occasion. Get ready to impress your family and friends with this irresistible treat straight from the Lone Star State!
For the Cake:
1 cup (2 sticks) unsalted butter
1 cup water
2 cups granulated sugar
2 eggs, beaten
1/2 cup sour cream
3 teaspoons coconut extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
3 cups sweetened flaked coconut
For the Frosting:
1/2 cup (1 stick) unsalted butter
1/4 cup whole milk
4 to 4 1/2 cups powdered sugar
1 1/2 teaspoons coconut extract
For the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan.
In a saucepan, combine the butter and water. Bring to a boil over medium heat, stirring occasionally.
Remove the saucepan from the heat and stir in the granulated sugar until dissolved.
In a large mixing bowl, beat the eggs, then add the sour cream and coconut extract. Mix until well combined.
Gradually add the flour, salt, and baking soda to the wet ingredients, mixing until smooth.
Stir in the sweetened flaked coconut until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
For the Frosting:
In a saucepan, melt the butter over medium heat.
Stir in the milk and bring the mixture to a simmer.
Remove the saucepan from the heat and gradually whisk in the powdered sugar until smooth and creamy.
Stir in the coconut extract until well combined.
Immediately pour the frosting over the cooled cake in the pan, spreading it out evenly with a spatula.
Allow the frosting to set before serving.
Slice the cake into squares and enjoy!
Cook Notes and Variations
Nuts: Feel free to add chopped nuts such as pecans or almonds to the cake batter for added texture and flavor.
Fresh Coconut: If you prefer fresh coconut flavor, you can substitute sweetened flaked coconut with freshly grated coconut.
Cream Cheese Frosting: For a tangy twist, you can replace the coconut frosting with cream cheese frosting.
Decorations: Garnish the frosted cake with additional coconut flakes or toasted coconut for a decorative touch.
FAQs (Frequently Asked Questions)
Q: Can I use coconut milk instead of whole milk in the frosting? A: Yes, you can substitute coconut milk for whole milk in the frosting for an extra boost of coconut flavor.
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2 days. Frost the cake just before serving for the best results.
Q: Can I freeze leftovers? A: Yes, you can freeze the unfrosted cake for up to 3 months. Thaw it overnight in the refrigerator before frosting and serving.
To make a keto-friendly version of this Coconut White Texas Sheet Cake, you can substitute almond flour for all-purpose flour and use a low-carb sweetener such as erythritol or stevia in place of granulated sugar. For the frosting, use a combination of powdered erythritol and cream cheese for a creamy and delicious topping.
For a low-carb version, follow the instructions for the keto version and reduce the amount of sweetened flaked coconut used in the cake batter. You can also use unsweetened shredded coconut for a lower-carb option.
Indulge your sweet tooth with this decadent Coconut White Texas Sheet Cake that’s sure to impress even the most discerning dessert lovers. With its rich coconut flavor, moist texture, and creamy frosting, this cake is perfect for any occasion or celebration. Whether you’re hosting a party or simply craving a sweet treat, this recipe is guaranteed to satisfy your cravings and leave you coming back for more. Enjoy every bite of this delightful dessert straight from the heart of Texas!