This simple and delicious sheet cake is packed with coconut flavor and perfect for a crowd.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup chopped pecans (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Stir in shredded coconut and pecans (if using).
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before cutting and serving.
Tips:
- For extra coconut flavor, use a combination of sweetened and unsweetened shredded coconut.
- You can also add a layer of coconut buttercream frosting to the cooled cake.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Enjoy your delicious Coconut Sheet Cake!