Eggless Coconut Sheet Cake


Cakes & Cupcakes Easter Eggless Gluten Free High Altitude No Seed Oils Summer | Published September 2, 2021 by Mimi Council

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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.

eggless coconut sheet cake

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.

eggless coconut sheet cake

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.

eggless coconut sheet cake

Ingredients

Wholesome Organic Cane Sugar

Homemade Organic Cake Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Applesauce

Costco Kirkland Organic Coconut Oil

Organic Valley Heavy Whipping Cream

Jiva Organic Coconut Milk Can

Organic Valley Salted Butter

Wholesome Sweeteners Powdered Sugar

Food to Live Organic Unsweetened Fine Shredded Coconut

Flavorganics Coconut Extract

Tools Needed

Digital Food Scale

Stand Mixer

9 x 13-inch USA Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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eggless coconut sheet cake

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.

eggless coconut sheet cake

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.
eggless coconut sheet cake

FAQ's

Can I make a smaller sheet cake?

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.

What if I don't have coconut oil?

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.

How should I store this?

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.

eggless coconut sheet cake

Craving More?

eggless coconut sheet cake

Eggless Coconut Sheet Cake

Mimi Council
You will love this coconut cake without eggs! Moist, fluffy, and lightly sweet. This Eggless Coconut Sheet Cake is perfect for a crowd.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Makes 12 servings
Calories 854 kcal

Ingredients
 
 

Batter

Frosting

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

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

Calories: 854kcalCarbohydrates: 120gProtein: 7gFat: 41gSaturated Fat: 30gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 52mgSodium: 392mgPotassium: 110mgFiber: 2gSugar: 77gVitamin A: 623IUVitamin C: 0.3mgCalcium: 62mgIron: 1mg
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