🥥🌴 Moist Coconut White Texas Sheet Cake with Tropical Flair

Indulge in a taste of the tropics with this incredibly moist and tender Texas Sheet Cake, featuring the irresistible flavor of coconut and a hint of bright, sunny zest!

Texas Sheet Cake is a classic for a reason: it's easy to make, feeds a crowd, and is known for its signature pour-over frosting. We’ve taken the traditional white version, swapped the typical almond extract for a double-dose of coconut and a touch of tropical fruit zest to create a buttery, melt-in-your-mouth experience that is perfect for any gathering, picnic, or simply a sweet weeknight treat.

The secret to its incredible moistness? The unique method of boiling the butter and liquid (we use a blend of water and creamy coconut milk!) and pouring it directly into the dry ingredients. Plus, the warm, rich glaze soaks into the cake right out of the oven, locking in all that delicious flavor and moisture.

📝 Recipe: Tropical Coconut White Texas Sheet Cake

Yields: 20-24 servings

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Total Time: ~1 hour (includes cooling)

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter
• ½ cup water
• ½ cup full-fat canned coconut milk, well-stirred
• ½ cup sour cream (or plain Greek yogurt)
• 2 large eggs, lightly beaten
• 2 teaspoons coconut extract
• 1 teaspoon lime or orange zest (optional, for extra tropical flavor)
• 1 cup sweetened shredded coconut (flaked or finely shredded)

For the Pour-Over Glaze:

• ½ cup (1 stick) unsalted butter
• ¼ cup full-fat canned coconut milk
• 4 cups confectioners' sugar (powdered sugar), sifted
• 1 teaspoon coconut extract
• Pinch of salt

For Topping:

• ½ cup sweetened shredded coconut, lightly toasted

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