Angel's Kiss Sheet Cake
Ingredients
- ***For the cake:***
- plus more, to taste, for dusting the pan2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup canned coconut milk
room temperature
- 1/2 cup sour cream
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- ***For the frosting:***
- 1/2 cup unsalted butter
softened
- 8 ounces cream cheese
softened
- 3/4 teaspoon coconut extract
- 3 1/2 cups powdered sugar
- 1 1/2 cups sweetened or unsweetened coconut
shredded
- 12 ounces fresh raspberries
Directions
- 1
Preheat the oven to 350 degrees F.
- 2
Butter a rimmed 18x13-inch baking sheet and dush with the extra flour, shaking out the excess.
- 3
In a mixing bowl, whisk the remaining flour, the cornstarch, the baking powder, the baking soda, and the salt together for 20 seconds.
- 4
In the bowl of an electric stand mixer fitted with the paddle attachment, whisk the butter and the sugar together until the mixture is very pale and fluffy.
- 5
Mix the eggs into the butter mixture, one at a time.
- 6
In a medium bowl, whisk the coconut milk, the sour cream, 1 teaspoon of the coconut extract, and the vanilla extract until blended.
- 7
Add 1/3 of the flour mixture to the butter mixture and mix on low speed until just combined.
- 8
Add 1/2 of the coconut mixture to the batter and mix until combined.
- 9
Repeat adding the flour mixture and the coconut mixture to the batter mixture once more and end with the remaining flour mixture, mixing until just combined.
- 10
Scrape down the sides and the bottom of the bowl with a spatula.
- 11
Fold the batter mixture several times with the spatula to ensure everything is combined.
- 12
Pour the batter onto the prepared baking sheet and spread it out into an even layer.
- 13
Bake the cake until a toothpick inserted into the center comes out clean, about 23-28 minutes.
- 14
Let the cake cool completely on a wire rack.
- 15
While the cake is cooling, in the bowl of an electric stand mixer fitted with the paddle attachment, cream the remaining butter until it is smooth.
- 16
Add the cream cheese to the butter and mix until it is smooth.
- 17
Mix the remaining coconut extract and the powdered sugar into the butter mixture and whip until it is light and fluffy, about 1-2 minutes.
- 18
Spread the frosting over the cooled cake and top with the shredded coconut and the raspberries.
- 19
Slice and serve, storing any leftovers in the refrigerator in an airtight container.
Angel's Kiss Sheet Cake
Similar Recipes
:max_bytes(150000):strip_icc()/15432angel-food-cake-iiiKim4x3-d46ee3168a64464bba47fcd820716ca8.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Searching for a dessert that feels truly special, a slice of pure joy that brightens any occasion? This Angel's Kiss Sheet Cake is exactly that – a moist, sweet, and coconut-infused dream designed to impress.
What makes this sheet cake so heavenly is the perfect balance of tender crumb and rich, creamy flavor. You'll find a delightful coconut essence woven throughout both the cake and its luxurious cream cheese frosting, creating a truly harmonious experience that makes angelic choirs roar with glee.
Prepare for an unforgettable taste journey with this sheet cake. Each forkful delivers a wonderfully moist and tender cake, infused with the tropical sweetness of canned coconut milk and coconut extract. It’s a substantial slab of dessert, generously topped with a thick, rich cream cheese frosting that has its own delightful coconut notes. The fresh raspberries add a vibrant, tart counterpoint, ensuring every bite is balanced and utterly delicious. It's a dessert that feels celebratory and indulgent, promising you'll be floating on cloud nine.
Customization & Variations
While perfect as is, you can easily adapt this Angel's Kiss Sheet Cake to your preference. Feel free to use either sweetened or unsweetened shredded coconut in the frosting, depending on your desired sweetness level. If fresh raspberries aren't available, you could experiment with other fresh berries like strawberries or blueberries, though raspberries offer a unique tartness.
This sheet cake is ideal for larger gatherings, holidays, or any celebration where you want a truly impressive and crowd-pleasing dessert. Serve it as the grand finale to a festive meal, and watch it disappear!