Coconut Sheet Cake.
Ingredients
- 1 cup melted coconut oil
- 1/2 cup plain Greek yogurt or sour cream
- 3 large eggs
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 1 cup canned coconut milk
- 1 1/2 cups all purpose flour
- 1 1/2 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup shredded unsweetened or sweetened coconut
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 3.5 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded unsweetened or sweetened coconut
Shop ingredients
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Instructions
- 1. Preheat oven to 350° F. Line a 9×13 inch baking dish with parchment paper.
- 2. In a large bowl, beat together the coconut oil, yogurt, eggs, honey, brown sugar, lemon zest, and vanilla. Add the flour, almond flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coconut milk until fully combined. Stir in the shredded coconut.
- 3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.
- 4. To make the frosting. In a large bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla. Beat until combined.
- 5. Frost the cake all over. Top with shredded coconut. Slice, eat and enjoy!
Source
Original recipe: View Original
