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Lone Star Coconut Cream Sheetcake

July 2, 2020

 

 Are you searching for a light and moist summer cake you can serve to a crowd? With Summertime upon us there are barbecues, family gatherings, and parties! This luscious and exquisite coconut sheet cake is the perfect addition to your table loaded with rich coconut flavor using coconut milk in the batter as well as the icing. The addition of the almond flour as well as the butter in the cake help keep it tender and delicious. If you plan on taking the cake out of the pan, line the bottom of the pan with parchment paper before pouring in the batter. We like putting a little shredded coconut on the bottom of the pan. The coconut gets lightly toasted and adds a divine lightly crisp touch to the cake itself. The best part about this cake? It's comes together quickly and bakes in just 30 minutes, so you're ready for dessert in no time!

 

Coconut Sheet Cake

Yield: ½ sheet Cake Pan (18-inches X 26-inches X 2-inch)

 

5 ½ cups (1 lb. 6 oz) Texas Pure Milling Organic All-Purpose Flour

1 cup HEB Almond Flour

1 ½ Tbsp. baking powder

1 ½ tsp. salt

2 cup (1 lb.) butter, softened

3 ½ cups (1 lb. 8 oz) sugar

8 large eggs

2 Tbsp. coconut extract

2 tsp almond extract

3 cups coconut milk

 

Icing:

1 cup (8 oz) butter, softened

2 lbs. powdered sugar

8 oz cream of coconut

2 cups shredded coconut (for garnish)

 

Directions

 

For the cake:

  • Wash and sanitize hands, tools and all work surfaces.

  • In a large bowl, whisk together the flours, baking powder and salt. Preheat oven to 350°F. Spray the baking pan with nonstick spray. Sprinkle the bottom of the pan with ½ cup of shredded coconut.

  • In a stand mixer fitted with a paddle, beat the butter and sugar on medium speed until pale ad fluffy, about 3 minutes.

  • Add the eggs one at a time and beat until combined. Add the flavorings and reduce speed to low. Add the flour mixture in three additions, alternating with the coconut milk in two additions.

  • Transfer batter to the prepared pan and smooth with a rubber spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs about 25-30 minutes. Rotate pan halfway through baking. Let cake cool completely in the pan on a wire rack, about 2 hours.

For the icing:

  • In a stand mixer with the paddle attachment combine the butter, powdered sugar and cream of coconut on low speed 3 minutes. Turn the mixer off. Scrape down the sides of the bowl. Mix 3 minutes on high speed.

  • Frost the top of the cake with the prepared frosting.

  • Sprinkle with remaining coconut.

 

 

 

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Email ContactUs@PHMbrands.com with any questions you may have.