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SideChef
Recipes
American
Chocolate Sheet Cake with Coconut Buttercream
Recipe

15 INGREDIENTS • 9 STEPS • 55MINS

Chocolate Sheet Cake with Coconut Buttercream

4.3
3 ratings
Nothing gets better or easier than a good ole’ sheet cake. Try out this recipe for Chocolate Sheet Cake with Coconut Buttercream!
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Chocolate Sheet Cake with Coconut Buttercream
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Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
Nothing gets better or easier than a good ole’ sheet cake. Try out this recipe for Chocolate Sheet Cake with Coconut Buttercream!
55MINS
Total Time
$6.44
Cost Per Serving
Ingredients
Servings
2
US / Metric
Chocolate sheet cake
All-Purpose Flour
1 3/4 cups
All-Purpose Flour
Baking Soda
1/2 Tbsp
Baking Soda
Unsweetened Cocoa Powder
1 cup
Unsweetened Cocoa Powder
Granulated Sugar
2 cups
Granulated Sugar
Salt
1/2 tsp
Salt
Water
1 cup
Water, boiled
Butter
1/2 cup
Butter
Instant Coffee
1/2 Tbsp
Instant Coffee
Egg
2
Eggs
Buttermilk
1 cup
Buttermilk
Coconut buttercream
Butter
1 cup
Butter
Water
1 Tbsp
Water
Powdered Confectioners Sugar
4 cups
Powdered Confectioners Sugar
Coconut Extract
1 tsp
Coconut Extract
Heavy Cream
1 Tbsp
Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
3557
Fat
159.8 g
Protein
25.7 g
Carbs
537.1 g
Add to plan
logo
Chocolate Sheet Cake with Coconut Buttercream
Save
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C) and grease a 9x13 inch pan.
step 2
For the cake, place the All-Purpose Flour (1 3/4 cups), Baking Soda (1/2 Tbsp), Unsweetened Cocoa Powder (1 cup), Granulated Sugar (2 cups), and Salt (1/2 tsp) in the bowl of a standing mixer and whisk until combined.
step 3
Over the stovetop, heat the Water (1 cup), Butter (1/2 cup), and Instant Coffee (1/2 Tbsp) together until just melted.
step 4
Add Eggs (2) and Buttermilk (1 cup) into the dry ingredients and turn the mixer on low while pouring in the melted butter/coffee mixture. Scrape down the sides, and continue to stir for another 30 seconds.
step 5
Pour batter into prepared sheet pan and bake for 20-25 minutes or until the center has just set.
step 5 Pour batter into prepared sheet pan and bake for 20-25 minutes or until the center has just set.
step 6
Cool for about 15 minutes before removing from pan.
step 7
For the frosting, whip the Butter (1 cup) and Water (1 Tbsp) together for 2 minutes until pale. Add in the Powdered Confectioners Sugar (4 cups), Coconut Extract (1 tsp), and Heavy Cream (1 Tbsp) and whisk on low.
step 7 For the frosting, whip the Butter (1 cup) and Water (1 Tbsp) together for 2 minutes until pale. Add in the Powdered Confectioners Sugar (4 cups), Coconut Extract (1 tsp), and Heavy Cream (1 Tbsp) and whisk on low.
step 8
Frost the top of the cake once it’s cooled.
step 8 Frost the top of the cake once it’s cooled.
step 9
Top with sprinkles and cut in squares.
step 9 Top with sprinkles and cut in squares.
Tags
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American
Back to School
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Spring
Summer
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