Coconut Sheet Cake
‘I have squeezed as much coconut as I can into this recipe: the cake is made with coconut oil and butter and includes coconut extract and desiccated coconut. The frosting is covered in a snowfall of coconut.’
FOR THE CAKE
115g unsalted butter, softened, plus extra to grease
115g virgin coconut oil
350g caster sugar
420g plain flour
4tsp baking powder
2tsp vanilla extract
2tsp coconut extract
5 large egg whites
350ml coconut milk
85g desiccated coconut
FOR THE FROSTING
75g unsalted butter, softened
125g full-fat cream cheese, at room temperature
400g icing sugar, sifted
2tsp vanilla extract
60g desiccated coconut, to decorate
1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 23 x 33 x 5cm baking tin and line with baking parchment, making sure the parchment hangs over the sides.
2 For the cake, put the butter, coconut oil and caster sugar into a large bowl and beat using a handheld electric whisk for 7-8min, or until light and fluffy.
3 Mix flour, baking powder and 1tsp fine salt in a separate bowl. Add vanilla and coconut extracts to the butter mixture and mix briefly to combine, then gradually add the egg whites, beating well after each addition. Add flour mixture in three additions, alternating with the coconut milk, starting and finishing with the flour. Fold in the desiccated coconut.
4 Scrape mixture into the lined tin and smooth to level. Bake for 35-40min, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15min, before transferring to a wire rack to cool completely.
5 For the frosting, beat the butter and cream cheese in a large bowl using a handheld electric whisk for 2-3min, until smooth and creamy. Add icing sugar, ¼tsp fine salt and vanilla and mix (starting slowly then speeding up) for 4-5min, until light and fluffy.
6 Spread frosting all over the cooled cake, then sprinkle over the desiccated coconut. Slice and serve.
PER PIECE 743cals, 7g protein, 38g fat (29g saturates), 92g carbs (64g total sugars), 4g fibre TO STORE Keep in an airtight container in the fridge for up to 3 days.