Coconut Cake in a 9x13 Pan

Coconut cake in a 9×13 pan uses 2 1/2 cups of flour, 1 1/2 cups of sugar, 3/4 cup of butter, 3 eggs, 1 cup of coconut milk and 1 cup of shredded coconut, baked at 350°F for 30 to 35 minutes. Top it with cream cheese frosting and toasted coconut for a soft, tropical sheet cake that serves about 20 people.

All the flavor of a towering layered coconut cake, with none of the stacking, in one pan you can carry to Easter dinner or a potluck.

Why Make Coconut Cake in a 9×13 Pan

This batter makes about 6 cups, the amount usually split between two 9-inch rounds. In a 9×13 it bakes into a single layer about 2 inches tall that is easy to frost and slice. Coconut milk and shredded coconut make the batter heavier than a plain vanilla cake, and the flat pan helps it bake evenly through the middle.

Ingredients for a 9×13 Coconut Cake

Cake

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup canned full-fat coconut milk, well stirred
1 cup sweetened shredded coconut

Frosting and Topping

8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1/2 teaspoon coconut extract
1 1/2 cups sweetened shredded coconut, toasted

How to Make Coconut Cake in a 9×13 Pan

Heat the oven to 350°F. Grease and flour a 9×13 pan.
Whisk the dry ingredients: flour, baking powder and salt.
Cream the butter and sugar until pale and fluffy, 3 minutes. Beat in the eggs one at a time, then the vanilla and coconut extracts.
Alternate. On low speed, add the flour mixture in three parts, alternating with the coconut milk in two parts, starting and ending with flour. Fold in the shredded coconut.

Bake 30 to 35 minutes, until golden and a toothpick in the center comes out clean.
Toast the topping coconut on a sheet pan at 350°F for 5 to 8 minutes, stirring twice, until golden. Watch it closely; it burns fast.
Frost. Cool the cake completely. Beat the cream cheese and butter until smooth, add the powdered sugar and coconut extract, and spread over the cake. Scatter the toasted coconut on top.

Cook and Prep Times

Prep: 25 minutes
Bake: 30 to 35 minutes at 350°F
Cool and frost: 1 1/2 hours
Serves: about 20 squares

Poke Cake Variation

For an extra-moist version, poke holes all over the warm cake with the handle of a wooden spoon and pour over a mixture of 1 can (13.5 ounces) of coconut milk and 1/2 cup of sweetened condensed milk. Chill 2 hours, then top with whipped cream and toasted coconut instead of cream cheese frosting.

Changing the Pan Size

Two 9-inch rounds: bake 25 to 30 minutes and double the frosting for a layer cake.
Two dozen cupcakes: bake 18 to 22 minutes.
8×8 pan: halve the recipe and bake 25 to 30 minutes.

Storage

Because of the cream cheese frosting, keep the cake covered in the refrigerator for up to 5 days and let squares sit out 20 minutes before serving. The unfrosted cake freezes for up to 2 months.

Frequently Asked Questions

Can I use light coconut milk?

You can, but full-fat coconut milk gives a richer, moister cake. Do not use the refrigerated coconut milk beverage; it is too thin.

Can I use unsweetened coconut?

Yes, in the batter and on top. The cake will be a little less sweet, which many people prefer with the frosting.

How do I keep the coconut on the sides?

In a 9×13 you only frost the top, so press the toasted coconut lightly into the frosting while it is still soft.

For another crowd-size cake, see our sopapilla cheesecake in a 9×13 pan.

Coconut Cake in a 9×13 Pan