Easy and soft chocolate and coconut sheet cake

This coconut and chocolate sheet cake is sweet, soft, delicious and quick and easy to prepare. What more could you want? It is a cake that puts you in a good mood thanks to its rich chocolaty flavor and thick but soft texture. It is covered with a delicious chocolate cream and plenty of desiccated coconut.

Being rectangular in shape it is easy to cut and divide into portions which makes it perfect for various occasions such as family parties, buffets or picnics. It is also perfect for breakfast or for a delicious dessert. The soft coconut and chocolate cake combines the delicacy of cocoa with the delicate flavor of coconut in a mix of soft, moist and fragrant texture.

Instructions easy and soft chocolate and coconut sheet cake

For this recipe, your milk and eggs must be at room temperature.

Melt the butter and set it aside to cool it down.

Whip the eggs with the sugar and vanilla extract just to mix the ingredients and slightly increase its volume, you don’t have to whip them for a long time.

Add cold melted butter and milk and mix with the electric mixer.

Now sift all-purpose flour, a pinch of salt, dark cocoa powder, baking powder and add them to the egg mixture. Stir briefly with a spoon or a whisk just to mix all the ingredients so that you get a smooth batter with no visible traces of flour.

Cover a rectangular pan (mine 20 x 30) with baking paper. Pour the mixture and gently level it.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Coconut and soft chocolate cake recipe – baking time

Bake in a preheated static oven at 180 ° C for 15 – 20 minutes. To be sure if the cake is ready perform the toothpick test. Once the chocolate cake is ready, remove from the oven and let it cool completely. As soon as it gets cold, prick the surface with a fork or toothpick and prepare the glaze.

Preparation of the dark chocolate glaze

In a small saucepan, heat 160 ml of cream with 30 g of butter until it boils. Turn off the heat and add 110 g of chopped dark or milk chocolate. Wait 2 minutes then stir vigorously to create a smooth and shiny glaze. Pour this cream over the prepared cake and level it. Now add the coconut to your liking.

Since we like dessicated coconut a lot, as you can see from the photos I put a generous layer to completely cover the cake.

For those who want to make it just as sweet but prefer not to use dark chocolate glaze, I recommend creating a simple powdered sugar glaze made with and a drop of lemon juice or water. Then cover it with the coconut on top as the glaze is still liquid and not firm.

You can cut the cake directly into the pan and serve it when needed. This makes the cake easy to move and divide on special occasions. Furthermore, serving it directly from the pan you will not spread the coconut everywhere ^_^.

You can keep it at room temperature covered with a cotton cloth.

lot of love. B.

p.s. If you are looking for another easy, delicious and chocolaty recipe, you should definitely try my Rich and intense cocoa muffins with sparkling water (photo below).

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