Coconut Sheet Cake
With whipped white chocolate frosting! The beauty of a sheet cake is that there is no cutting or layering - just bake, frost, and enjoy!
Foto: Half Baked Harvest
Ingredients
- 1 cup melted coconut oil
- 1/2 cup plain Greek yogurt or sour cream
- 3 large eggs
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 1 cup canned coconut milk
- 1 1/2 cups all purpose flour
- 1 1/2 cups almond flour ((or additional flour))
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup shredded unsweetened or sweetened coconut
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 3.5 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded unsweetened or sweetened coconut
Steps
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1. Preheat oven to 350° F. Line a 9×13 inch baking dish with parchment paper.2. In a large bowl, beat together the coconut oil, yogurt, eggs, honey, brown sugar, lemon zest, and vanilla. Add the flour, almond flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coconut milk until fully combined. Stir in the shredded coconut. 3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.4. To make the frosting. In a large bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla. Beat until combined.5. Frost the cake all over. Top with shredded coconut. Slice, eat and enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (21% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| melted coconut oil | 1 cup | - | - |
| plain Greek yogurt or sour cream | 0.5 cup | Rp 15.000/200g | Rp 8.888 |
| eggs | 3 large | - | - |
| honey | 0.5 cup | - | - |
| brown sugar | 0.5 cup | - | - |
| lemon zest | 1 tablespoon | - | - |
| vanilla extract | 1 tablespoon | - | - |
| canned coconut milk | 1 cup | - | - |
| all purpose flour | 0.5 cups | - | - |
| almond flour | 0.5 cups | - | - |
| baking powder | 0.5 teaspoons | Rp 8.000/100g | Rp 4.000 |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| salt | 1 teaspoon | - | - |
| shredded unsweetened or sweetened coconut | 0.75 cup | - | - |
| 2 sticks | - | - | |
| powdered sugar | 0.5 cups | Rp 8.000/100g | Rp 4.000 |
| white chocolate | 3.5 ounces | - | - |
| vanilla extract | 1 teaspoon | - | - |
| shredded unsweetened or sweetened coconut | 0.5 cups | - | - |
*Estimated market prices, may vary by region
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