Imagine a dessert that transports you to a sun-drenched paradise with every single bite - a heavenly Coconut Almond Sheet Cake that combines the rich, nutty crunch of almonds with the tropical sweetness of coconut. This isn't just another cake; it's a culinary journey that promises to elevate your baking game and impress everyone from family gatherings to potluck parties. Whether you're a seasoned baker or a curious kitchen novice, this recipe is about to become your new go-to dessert that's as easy to make as it is absolutely delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1/2 cup unsalted butter
- 1 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch sheet pan with butter or cooking spray, ensuring complete coverage. Line the bottom with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in the unsweetened shredded coconut gently using a spatula, distributing it evenly throughout the batter.
- Pour the batter into the prepared sheet pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Sprinkle the sliced almonds evenly across the top of the batter, pressing them lightly so they adhere.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
- Once cooled, cut into 12 equal squares. Optional: dust with powdered sugar or drizzle with a simple glaze before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Oven Accuracy: Use an oven thermometer to ensure your oven is precisely at 350°F for even baking.
- Toasting Almonds: For extra flavor, lightly toast the sliced almonds in a dry skillet before sprinkling on top of the batter.
- Storage Secret: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Make It Your Own: Experiment with adding a vanilla extract or almond extract for enhanced flavor depth.
- Cooling is Crucial: Allow the cake to cool completely before cutting to prevent crumbling and ensure clean, beautiful slices.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 7g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
