Coconut Cream Cheese Sheet Cake with Toasted Coconut Topping

There’s something irresistibly comforting about a classic sheet cake—especially when it’s infused with the rich, tropical essence of coconut and finished with a creamy frosting and toasted coconut flakes. This coconut cream cheese cake strikes a perfect balance: sweet, soft, and full of flavor without being overpowering. The subtle hint of coconut milk in the batter adds a dreamy twist, making each bite even more special. If you’re a coconut lover or simply looking for a show-stopping yet easy-to-make dessert, this one’s bound to win hearts at first bite.

Ingredients for Coconut Cream Cheese Sheet Cake

Cake Batter:

• 1 cup butter, softened (2 sticks) (227 g)

• 6 oz cream cheese, softened (170 g)

• 6 eggs

• 2 1/4 cups sugar (450 g)

• 1–2 teaspoons vanilla extract, or coconut extract for extra flavor (5–10 mL)

• 2 1/4 cups cake flour (280 g)

• 1/8 cup coconut milk or coconut cream (30 mL) – optional

Frosting (this amount is typically doubled):

• 1/4 cup butter, softened (57 g)

• 4 oz cream cheese, softened (113 g)

• 1/2 teaspoon vanilla or coconut extract (2.5 mL)

• 1 1/2 cups confectioners’ sugar (180 g)

• 1/2 cup shredded coconut, for toasting and topping (40 g)

Note: You can add a few tablespoons of milk, cream, or coconut milk (15–45 mL) if you prefer a thinner frosting—but this version uses a thick, spreadable consistency.

How to Make Coconut Cream Cheese Sheet Cake

1. Preheat the oven to 350°F (175°C).
   Prepare a 9 x 13 inch (23 x 33 cm) baking pan with non-stick spray. A regular sheet cake pan works too, but using a deeper one makes a thicker, more satisfying cake.

2. In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.

3. Beat in the eggs one at a time. Add the vanilla or coconut extract. Gradually mix in the flour. If using coconut milk or cream, add it here and beat until the batter is smooth.

4. Spread the batter evenly into the prepared pan.
   Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
   Note: The cake will settle and fall slightly as it cools—this is expected and gives it the dense, sheet-cake texture you want.

5. Let the cake cool completely on a wire rack.
   (Optional tip: Some bakers swear by placing a cake directly into the freezer once it comes out of the oven to increase moistness. This hasn’t been tested here, but it’s worth considering!)

6. For the frosting:
   Beat together the softened butter and cream cheese. Add the vanilla or coconut extract, then gradually blend in the confectioners’ sugar until smooth and creamy.

7. Toast the coconut:
   You can do this in a lightly greased skillet over medium heat, stirring constantly until golden, or on a baking sheet in the oven, turning frequently to avoid burning.

8. You can leave the cake in the pan and frost it directly, or for a prettier presentation, carefully remove it from the pan, slice it into 24 equal squares, and frost each piece individually. Finish with a generous sprinkle of toasted coconut on top.

Whether you’re baking for a family gathering, a potluck, or just because you deserve a sweet treat, this coconut cream cheese sheet cake delivers pure joy in every square. It’s simple yet indulgent, and the toasted coconut topping adds just the right touch of texture and flavor. For coconut lovers, this one’s a no-brainer—but even those on the fence about coconut may just become fans after a single slice. Enjoy the process, and even more so, enjoy each decadent bite.