Easter Coconut Sheet Cake

Don’t let the semi-labor-intensive decoration keep you from making this cake. If you want to simplify things, simply spread one color of frosting across the cake in an even layer as you would with any regular cake.

Easter Coconut Sheet Cake
Yield: approximately 20 servings
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  1. 2½ cups plus 2 tablespoons cake flour, such as Swans Down
  2. 2¼ teaspoons baking powder
  3. ¾ teaspoon kosher salt
  4. 9 tablespoons unsalted butter, cool but not cold, cubed
  5. 1½ cups plus 2 tablespoons sugar
  6. 1⁄3 cup coconut oil, melted
  7. 1 large egg
  8. 1 large egg yolk
  9. 1½ teaspoons coconut extract
  10. 1½ teaspoons vanilla extract
  11. ¾ cup cream of coconut
  12. ¼ cup plus 2 tablespoons whole milk
  13. 2 cups lightly packed sweetened flaked coconut
  14. 5 large egg whites
  15. ½ teaspoon cream of tartar
Coconut Frosting
  1. 5 large egg whites
  2. 1¼ cups sugar
  3. 1 ½ cups unsalted butter, cool but not cold, cubed
  4. 3 tablespoons cream of coconut
  5. 1½ teaspoons coconut extract
  6. 1⁄8 teaspoon kosher salt
  7. Assorted gel food coloring (4 colors)
  1. For cake: Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Line pan with parchment paper, letting paper extend over edges of pan. Lightly spray paper with nonstick cooking spray. Set aside.
  2. In a large bowl, sift together flour, baking powder, and salt. Set aside.
  3. In another large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes. Add coconut oil, beating until combined. Scrape down sides of bowl; add egg, egg yolk, and extracts, beating until thoroughly combined.
  4. In a medium bowl, whisk together cream of coconut and milk. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with coconut milk mixture, beginning and ending with flour mixture. Beat until combined. Fold in coconut.
  5. In another large bowl, using clean beaters, beat egg whites at high speed 1 minute. Add cream of tartar; beat at high speed until stiff peaks form. Gently fold one quarter of egg whites into batter until almost combined. Gently fold in remaining egg whites in two batches until combined. Pour batter into prepared dish.
  6. Bake, rotating dish halfway through baking time, until a wooden pick inserted in center comes out with just a few moist crumbs, 45 to 50 minutes. Let cool completely in pan on a wire rack. Using paper as handles, gently remove cake from pan.
  7. For frosting: In a large bowl, using clean beaters, beat egg whites and sugar at high speed with an electric mixer until combined. Set bowl over a pan of simmering water, making sure water does not touch bottom of the bowl. Cook, whisking occasionally, until sugar dissolves and mixture is a milky white color, 2 to 3 minutes. (Mixture should be warm.)
  8. Using a whisk attachment, beat mixture at low speed 1 minute. Increase speed to medium-high; beat until smooth and fluffy, approximately 4 minutes. With mixer on medium speed, gradually add butter, beating until smooth and fluffy, approximately 5 minutes. (If frosting separates, resume beating until it comes back together.) Add cream of coconut, extract, and salt; beat 10 to 15 seconds more until combined.
  9. Divide frosting evenly among four medium bowls. Add a small amount of food coloring to each bowl (use less for pastel colors), stirring gently until color is uniform. (Leave one bowl white, if desired.) Divide frostings among 4 reseaslable plastic bags; cut a corner off each bag. Holding first bag of frosting approximately ¼ inch above cake, gently apply pressure to pipe a dot of frosting onto corner of cake. Using next color frosting, pipe two or three dots diagonally underneath first color dot. Using the third color, pipe four dots underneath second row of dots. Using fourth color, pipe 5 or 6 dots underneath third row of dots. Continue this pattern until cake is covered. Refrigerate 30 minutes to set frosting.
Taste of the South https://www.tasteofthesouthmagazine.com/
Recipe modified from Baked Occasions by Matt Lewis and Renato Poliafito


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