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 organic cake! I love baking without eggs because baked goods made without eggs can actually be more moist and soft. Eggs are made up of mostly egg white, which is made up of mostly water. And, water can dry out baked goods. So, eggless cake can be more tasty than even cake with eggs! You'll love this coconut cake without eggs.
Why You'll Love This Recipe
Eggless Cake: I love this coconut cake without eggs! As someone who eats 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: Moist and fluffy coconut cake is topped with creamy coconut buttercream. Then I add even more fine shredded coconut on top. This organic 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.
Ingredients
- Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar. This gives it a more subtle sweetness and I feel better about indulging.
- Cake Flour: I use my homemade 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.
- Salt: Use fine sea salt.
- 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.
- 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.
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite.
- 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. You can also use regular milk if you prefer.
- Butter: I use Organic Valley Salted Butter for the frosting, you can use your favorite. Just be sure your butter is soft.
- Powdered Sugar: You'll need this for the frosting. Be sure your powdered sugar is sifted well to ensure you have a smooth and creamy frosting.
- Coconut: I use organic unsweetened fine shredded coconut for topping.
- Coconut Extract: I use organic coconut extract, which is what gives this frosting a true coconut flavor.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but a hand mixer is fine if you prefer it.
- 9×13-inch Baking Pan: You'll need a 9×13-inch baking pan for this coconut cake.
- Parchment Paper: I always line my baking pans with nontoxic parchment paper to ensure the cake can be removed easily.
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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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