Raspberry Coconut Sheet Cake
A tender coconut sheet cake dotted with raspberries and finished with a simple vanilla glaze.
Steps
- 1
Preheat oven to 350°F (175°C) and grease or line an 8-by-8-inch baking pan with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a larger bowl, beat the sugar and butter until light and fluffy. Beat in the eggs one at a time, then add the vanilla.
- 4
Mix in the dry ingredients just until mostly combined, then stir in the coconut milk and shredded coconut.
- 5
Spread the batter into the pan and scatter the raspberries over the top, pressing a few in slightly.
- 6
Bake for 26 to 28 minutes until the cake is golden and a tester in the center comes out clean. Cool before glazing.
- 7
Whisk together the powdered sugar and milk or coconut milk, then drizzle over the cooled cake before slicing.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Add a little lime zest to the glaze if you want the whole thing to taste brighter and more beachy.
- Swap half the raspberries for blueberries if you want more color and a slightly jammier top.
- Toast a spoonful of coconut and scatter it over the glaze for a prettier finish.
- Serve big squares with softly whipped cream if you are bringing it to a cookout or picnic.