Indulge in Sweet Bliss with Coconut White Texas Sheet Cake

Are you ready to elevate your dessert game to new heights? Look no further than our irresistible Coconut White Texas Sheet Cake recipe! Bursting with tropical flavor and moist, tender crumb, this cake is a true crowd-pleaser that will leave your taste buds dancing with delight. Whether you’re hosting a family gathering, celebrating a special occasion, or simply craving something sweet, this Coconut White Texas Sheet Cake is sure to steal the show. Join us as we dive into the delicious world of coconut-infused bliss and learn how to create this unforgettable dessert sensation!

Ingredients:

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

Instructions:

1. Prepare 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. Heat over medium heat until the butter is melted and the mixture comes to a gentle boil.
Remove the saucepan from the heat and stir in the granulated sugar until dissolved.
In a large mixing bowl, whisk together the beaten eggs, sour cream, and coconut extract until well combined.
Gradually pour the hot butter mixture into the egg mixture, stirring constantly to prevent curdling.
In a separate bowl, sift together the all-purpose flour, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
Fold in the sweetened flaked coconut until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly.

2. Bake the Cake:

Place the baking pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.

3. Prepare the Frosting:

In a saucepan, melt the butter over medium heat.
Stir in the whole 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 incorporated.

4. Frost the Cake:

Once the cake has cooled completely, spread the frosting evenly over the top of the cake.
Sprinkle additional sweetened flaked coconut over the frosting, if desired, for added texture and flavor.

5. Serve and Enjoy:

Slice the Coconut White Texas Sheet Cake into squares and serve.
Enjoy this delectable dessert on its own or with a scoop of vanilla ice cream for an extra indulgent treat.

Cook’s Notes and Variations:

Fresh vs. Desiccated Coconut: While sweetened flaked coconut adds a delightful chewiness and sweetness to this cake, you can also use desiccated coconut for a finer texture. If using desiccated coconut, you may want to increase the amount slightly to maintain the coconut flavor.
Adding Nuts: For added crunch and nuttiness, consider incorporating chopped nuts such as pecans or almonds into the cake batter or sprinkling them on top of the frosting.
Enhancing the Flavor: To intensify the coconut flavor, you can substitute coconut milk for the whole milk in the frosting or add a splash of coconut rum to the cake batter.

Frequently Asked Questions (FAQs):

Q: Can I make this cake ahead of time? A: Yes, you can bake the Coconut White Texas Sheet Cake in advance and store it in an airtight container at room temperature for up to 2 days. Frost the cake just before serving for best results.

Q: Can I freeze this cake? A: While you can freeze the unfrosted cake for up to 3 months, it’s best to frost it after thawing to maintain the freshness and texture of the frosting.

Q: Is there a dairy-free version of this cake? A: Yes, you can make a dairy-free version of this cake by substituting plant-based butter and milk alternatives for the dairy ingredients in both the cake and frosting.

Q: Can I make this cake keto-friendly or low-carb? A: To make a keto-friendly or low-carb version of this cake, you can use almond flour or coconut flour in place of all-purpose flour, and a keto-friendly sweetener such as erythritol or stevia in place of granulated sugar.

In conclusion, our Coconut White Texas Sheet Cake is a delightful dessert that captures the essence of tropical paradise in every bite. With its moist and tender crumb, luscious coconut flavor, and creamy frosting, this cake is sure to become a favorite for any occasion. Whether you’re celebrating a special milestone or simply treating yourself to a sweet indulgence, this Coconut White Texas Sheet Cake is guaranteed to satisfy your cravings and leave you craving for more. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey to dessert bliss with this irresistible cake recipe!