👩🍳 Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and lightly flour a 13x18-inch (half sheet or jelly roll) baking pan. Alternatively, use a 10x15-inch pan for a thicker cake, but baking time will be slightly longer.
Step 2: Toast the Coconut Topping (Optional but Recommended)
Spread the ½ cup shredded coconut for the topping on a separate small, ungreased baking sheet. Bake for 3-5 minutes, watching very closely and stirring once, until golden brown. Remove immediately and set aside.
Step 3: Make the Cake Batter
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan, combine the 1 cup butter, water, and ½ cup coconut milk. Bring to a rolling boil over medium-high heat, stirring occasionally. Remove from heat immediately.
- Pour the hot liquid mixture into the dry ingredients and whisk until just combined.
- In a separate small bowl, whisk together the sour cream, beaten eggs, coconut extract, and zest (if using).
- Add the egg/sour cream mixture to the cake batter and whisk until smooth.
- Gently fold in the 1 cup of shredded coconut.
- Pour the batter into your prepared pan and spread evenly.
Step 4: Bake the Cake
Bake for 20-25 minutes, or until the cake is light golden and a toothpick inserted into the center comes out clean.
Step 5: Prepare the Glaze
While the cake is baking, prepare the glaze:
- In a medium saucepan, combine the ½ cup butter and ¼ cup coconut milk. Bring to a boil over medium heat, stirring until the butter is completely melted. Remove from heat.
- Gradually whisk in the sifted confectioners' sugar, coconut extract, and pinch of salt until the glaze is smooth and pourable. If the glaze is too thick, add a tiny splash more coconut milk; if too thin, whisk in a little more powdered sugar.
Step 6: Frost and Finish
- Remove the cake from the oven and place it on a heat-safe surface.
- Immediately pour the warm glaze evenly over the hot cake. Spread quickly with an offset spatula to cover the surface.
- Sprinkle the reserved toasted coconut evenly over the warm glaze.
- Allow the cake to cool completely, which allows the glaze to set and soak into the cake, usually about 30-45 minutes.
- Slice and serve directly from the pan.
💡 Pro Tips for a Perfect Cake
- Canned Coconut Milk is Key: Be sure to use full-fat canned coconut milk, not the refrigerated carton type. The higher fat content is crucial for the cake's moistness and flavor. Shake the can well before opening and measuring.
- Don't Wait to Frost: The secret to Texas Sheet Cake is pouring the warm glaze over the warm cake. This ensures the glaze melts slightly and soaks into the top layer, giving the cake its signature moistness.
- Sifting Sugar: Sifting the powdered sugar for the glaze prevents lumps and ensures a silky-smooth finish.
- Storage: This cake is excellent for making ahead. Store leftover cake, covered in the pan, at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It actually tastes even better the next day!
🔄 Tropical Variations
Want to amplify the tropical notes? Try these delicious tweaks:
- Pineapple Bliss: Add a thin layer of well-drained, crushed pineapple over the warm cake before pouring on the glaze.
- Mango Magic: Replace the lime/orange zest with 1 teaspoon of mango extract in the cake batter for a sweeter tropical profile.
- Rum Glaze: Substitute 1 tablespoon of the coconut milk in the glaze with dark rum for a hint of sophisticated warmth.
Enjoy this fantastic tropical twist on a beloved classic!
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