Eggless Coconut Sheet Cake
This Eggless Coconut Sheet Cake is a classic coconut cake but 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 Coconut Milk Chocolate Chunk Cookies, Coconut Hot Chocolate, Coconut Chocolate Chip Banana Bread, or Eggless Coconut Chocolate Chip Biscotti.
A Quick Look At The Recipe
- Recipe Name: Eggless Coconut Sheet Cake
- Ready In: 2 hours
- Makes: 9×13-inch cake
- Main Ingredients: salted butter, cane sugar, powdered sugar, coconut
- Flavor Profile: sweet coconut in every bite!
- Dietary Info: eggless, no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: rich tropical coconut sheet cake without eggs
Summarize & Save This Content On
Why You'll Love This Recipe
- Eggless Cake: I love this coconut cake without eggs! As someone who can eat eggs, I really enjoy making eggless cake 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 Cake: Moist and fluffy coconut cake is topped with creamy coconut buttercream. Then I add even more fine shredded coconut on top. This homemade coconut 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.
- Organic Cake: While you can get a simple sheet cake at your grocery sore bakery, making your own organic cake at home will not only taste butter, but you can indulge mindfully knowing you're eating clean organic ingredients.
If you're coconut obsessed, like me, then you'll love this simple homemade coconut cake. Perfect for a crowd, this easy sheet cake is egg free and so easy to make!
If you're looking for more classic desserts made without eggs, be sure to check out some of my other favorites like Eggless Chocolate Chip Cookie Cake, Eggless Monster Cookies, Eggless Cosmic Brownie Cookies, Eggless Sprinkle Cookies, or Eggless Chocolate Ganache Brownies.
Ingredients
- Cake Flour: I use my Homemade Organic Cake Flour, you can also use store bought.
- Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Applesauce: I use organic applesauce, this is a great egg replacer! It provides moisture and fluffiness to eggless cake. It's also fairly neutral in flavor, which makes it perfect for this coconut cake as you just get some sweetness. Learn more in Easy Egg Replacers for Baking.
- Coconut Oil: Because this is a coconut cake, of course I'm using organic coconut oil for the fat. This not only provides fat, but also flavor in this coconut cake.
- Coconut Milk: While milk is a common ingredient in cakes, I use organic coconut milk here for flavor. This is my favorite nondairy milk for baking as well because it has a very similar consistency to regular cow's milk. But, you can also use regular milk if you prefer.
- Coconut: I use organic unsweetened fine shredded coconut for topping. You can toast it if you want as well.
- Coconut Extract: I use organic coconut extract, which is what gives this frosting a true coconut flavor.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- 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 because coconut oil can solidify. So if you add these cold dairy ingredients into the melted coconut oil, it can solidify and then you can't mix properly to create a smooth cake batter. When you have pockets of coconut oil inside the cake it makes the rest of the cake dry, as the fat wasn't evenly distributed. So that is why this is super important!
- 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! I love Flavorganics Coconut Extract.
- Always use unsweetened coconut for a true coconut flavor. You can also toast it for a few minutes on a baking sheet if you'd like.
- Make sure to store extra cake under a cake dome or in an airtight container so it stays fresh.
- Gluten Free — Replace the cake flour with scant 226 grams (1 ½ cups) gluten free flour blend and 170 grams (1 ¾ cups) organic coconut flour.
How to Make Eggless Coconut Sheet Cake
Step 1
Preheat the oven to 350°F. Line a 9×13-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.
Eggless Coconut Sheet Cake 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 batter 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.
More Sheet Cake Recipes
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Eggless Coconut Sheet Cake
Equipment
- Digital Food Scale
- Stand Mixer
- 9×13-inch Baking Pan
- Parchment Paper Sheets
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
Topping
- unsweetened fine shredded coconut
Instructions
- Preheat the oven to 350°F. Line a 9×13-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
- Always weigh ingredients for the best results.
- 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 because coconut oil can solidify. So if you add these cold dairy ingredients into the melted coconut oil, it can solidify and then you can't mix properly to create a smooth cake batter. When you have pockets of coconut oil inside the cake it makes the rest of the cake dry, as the fat wasn't evenly distributed. So that is why this is super important!
- 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! I love Flavorganics Coconut Extract.
- Always use unsweetened coconut for a true coconut flavor. You can also toast it for a few minutes on a baking sheet if you'd like.
- Make sure to store extra cake under a cake dome or in an airtight container so it stays fresh.
- Gluten Free — Replace the cake flour with scant 226 grams (1 ½ cups) gluten free flour blend and 170 grams (1 ¾ cups) organic coconut flour.
- High Altitude — Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
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