Eggless Coconut Sheet Cake
You will love this coconut cake without eggs! Moist, fluffy, and lightly sweet. This Eggless Coconut Sheet Cake is perfect for a crowd.
Equipment
- Digital Food Scale
- Stand Mixer
- 9x13-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
- ½ cup unsweetened fine shredded coconut
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl add the cake flour, cane sugar, baking powder, and fine sea salt and whisk together to combine the dry ingredients.
- Add the applesauce, melted coconut oil, heavy whipping cream, and coconut milk and mix on low to medium speed until combined into a smooth batter.
- Transfer to the prepared baking pan and spread it out evenly.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- Once the cake is done baking, don't turn the oven off. Line a baking sheet with parchment paper and add the fine shredded coconut and spread out in an even layer.
- Bake for 3 to 5 minutes or until lightly toasted.
- 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 2 to 4 minutes or until light and fluffy. Make sure to scrape down the sides of the bowl part way through mixing to ensure everything is mixed properly.
- Transfer the frosting to the cake and spread evenly over the top. Sprinkle toasted coconut on top of the cake.
Video
Notes
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. I use fine shredded for the topping, but the wide flake also works if you prefer.
- 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
Calories: 862kcalCarbohydrates: 121gProtein: 8gFat: 41gSaturated Fat: 30gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 52mgSodium: 392mgPotassium: 109mgFiber: 2gSugar: 78gVitamin A: 623IUVitamin C: 0.3mgCalcium: 66mgIron: 1mg
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