Eggless Coconut Sheet Cake
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This Eggless Coconut Sheet Cake is a classic coconut cake without eggs. Lightly sweetened coconut cake is topped with fluffy coconut buttercream frosting and sprinkled with fine shredded coconut.
If you love coconut as much as I do, then try some of my other favorite recipes like my Coconut Chocolate Chip Cookies, Toasted Coconut Bundt Cake, or my Dark Chocolate Coconut Squares.
Table of Contents
Today is World Coconut Day! What does that mean? I have no clue, haha. I don't know who decided or came up with all these national food holidays — but I do know, it's just an excuse to eat that food or celebrate it in some way. Which is fine by me. Especially when it's coconut — which is by far one of my favorite ingredients and flavor profiles!
This coconut cake without eggs is a light, fluffy, and moist sheet cake. You'd never miss the eggs in this simple sheet cake recipe! I love baking without eggs because baked goods made without eggs can actually be more moist and soft. Eggs are made up for mostly egg white, which is made up of mostly water. And, water can dry out baked goods. So, eggless bakes can be more tasty than those even with eggs! You'll love this coconut cake without eggs.
Why You'll Love This Recipe
Eggless: I love this coconut cake without eggs! As someone who eats eggs, I really enjoy making eggless recipes as eggs are not always needed. So, even if you eat eggs, you will love this Eggless Coconut Sheet Cake! Save this recipe for when you just run out of eggs.
Coconut: Moist and fluffy coconut cake is topped with creamy coconut buttercream. Then I add even more fine shredded coconut on top. This coconue cake without eggs is for the coconut obsessed, like me!
Perfect for a Crowd: I love making sheet cakes for bigger parties as you can cut the slices really easily and as big or small as you need them.
Ingredients
Costco Kirkland Organic Coconut Oil
Organic Valley Heavy Whipping Cream
Wholesome Sweeteners Powdered Sugar
Food to Live Organic Unsweetened Fine Shredded Coconut
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the cake flour, cane sugar, baking powder, and fine sea salt and mix on low for 2 to 3 rotations to combine the dry ingredients.
Add the applesauce, coconut oil, heavy whipping cream, and coconut milk and mix on low until combined into a smooth batter. Transfer to the prepared baking pan.
Step 3
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, coconut milk, and coconut extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
Step 5
Transfer the frosting to the cake and spread evenly over the top. Sprinkle the top with fine shredded coconut, you can do the whole top or just a boarder, whatever you prefer.
Baker's Tips
- First, make sure your coconut oil is melted. You can do this in the microwave or even over the stovetop, whatever you prefer.
- Make sure your coconut milk, heavy whipping cream, and applesauce are all at room temperature. This is very important. Why? Because coconut oil can solidify, and if you add these cold dairy ingredients into the melted coconut oil, it will solidify and then you can't mix properly to create a smooth cake batter. When you don't have a smooth cake batter, then you will have pockets of coconut oil inside the cake. What does this do? This makes those portions of the cake all fat, and it also makes the rest of the cake dry, as the fat wasn't evenly distributed. So that is why this is super important!
- My favorite coconut milk is the Real Coco. I use this for baking all the time, I find it has the best flavor and best consistency. You can find it here. It's also delicious for drinking or making hot chocolate with! So you won't be bummed to have it in your fridge at all times.
- Use a coconut extract that you like. I cannot stress this enough – with flavors and extracts, some are terrible and some are amazing. You have to find which ones you like the best! My favorite organic coconut extract can be found here.
- Always use unsweetened coconut! The sweetened stuff is terrible, and doesn't provide a true coconut flavor. You can find organic unsweetened coconut here.
FAQ's
Yes, if you want to make this smaller, you can half the recipe and use an 8×8-inch baking pan. You may need to bake for a few minutes less. Be sure to test if it's done with a toothpick or butter knife in the center of the cake.
Coconut oil lends flavor to this cake, so it is ideal. But, if you don't have it, you can use olive oil, avocado oil, or canola oil in its place. If you do this, you. may want to add 1 teaspoon of coconut extract to the cake as well if you want it to have coconut flavor.
This cake needs to be stored in an airtight container to stay soft. Store extra slices in a tupperware or under a cake dome to keep it fresh.
Craving More?
Eggless Coconut Sheet Cake
Ingredients
Batter
- 680 grams cake flour
- 454 grams cane sugar
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 226 grams applesauce (room temperature)
- 226 grams coconut oil (melted)
- ½ cup heavy whipping cream (room temperature)
- ½ cup coconut milk (room temperature)
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 2 to 3 teaspoons coconut milk
- 2 teaspoons coconut extract
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cake flour, cane sugar, baking powder, and fine sea salt and mix on low for 2 to 3 rotations to combine the dry ingredients.
- Add the applesauce, coconut oil, heavy whipping cream, and coconut milk and mix on low until combined into a smooth batter. Transfer to the prepared baking pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, coconut milk, and coconut extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
- Transfer the frosting to the cake and spread evenly over the top. Sprinkle the top with fine shredded coconut, you can do the whole top or just a boarder, whatever you prefer.
Notes
Nutrition
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