Angel's Kiss Sheet Cake
A glimmering sunbeam shines down from above on this Angel's Kiss Sheet Cake! This moist, sweet, and coconut-y slab of a dream could make angelic choirs roar with glee. The thick and rich frosting fluttering on top is definitely a gift from above. With one slice of Angel's Kiss Sheet Cake, you'll be floating on cloud nine!
Ingredients
- ***For the cake:***
- 2 1/4 cups all-purpose flour, plus more, to taste, for dusting the pan
- 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.