Have you ever tried a Texas Sheet Cake? It’s a classic dessert that comes in many delicious variations. At 12 Tomatoes, we love experimenting with different flavors and today we have a special treat for you: Coconut White Texas Sheet Cake. This tropical twist on the classic recipe is soft, sweet, and absolutely delightful.

To make this cake, you start by boiling butter and water in a pan. Then, you add sugar, eggs, sour cream, and a hint of coconut extract. Next, you mix in flour and baking soda to create a simple, one-bowl batter. Pour the batter into a sheet pan and bake it until it’s perfectly golden.

Once the cake is out of the oven, it’s time to add the coconut topping. But that’s not all! We also have a luscious frosting to pour over the cake. It’s a pourable glaze made with butter, milk, powdered sugar, and more coconut extract. Pour the frosting over the warm cake, allowing it to soak in and create a heavenly combination of flavors and textures.

After letting the cake rest for a while, you can finally slice and serve it. Each bite is moist, buttery, and has a delightful chewiness from the sweetened flaked coconut. It’s a classic dessert with a fun tropical twist that’s sure to impress your family and friends.

Coconut White Texas Sheet Cake

• Serves: 12
• Prep time: 10 minutes
• Cook time: 30 minutes

For the cake:

• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 2 cups granulated sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 3 teaspoons coconut extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 cups sweetened flaked coconut

For the frosting:

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup whole milk
• 4 to 4 1/2 cups powdered sugar
• 1 1/2 teaspoons coconut extract

Preparation:

1. Preheat the oven to 375°F and grease a 10×15-inch jelly roll pan.
2. In a large saucepan over medium-high heat, bring the butter and water to a boil.
3. Remove from heat and stir in sugar, beaten eggs, sour cream, and coconut extract. Add flour, salt, and baking soda, then stir until well combined.
4. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, about 20-22 minutes.
5. Remove from the oven and top with flaked coconut.
6. In a medium saucepan, bring the butter and milk to a boil. Remove from heat and stir in powdered sugar and coconut extract until smooth.
7. Slowly pour the frosting over the coconut and warm cake.
8. Allow the cake to rest for 30 minutes before slicing and serving. Enjoy!