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White Coconut Texas Sheet Cake

White Texas Sheet Cake

This made-from-scratch white cake is the vanilla version of the original Texas Sheet Cake and is every bit as good as the chocolate version.

This cake gets better the longer it sits, so go ahead and make it a day ahead.  A dear friend introduced this deliciously rich sheet cake to me.  With its creamy frosting and light vanilla flavor, you’ll love it.   It’s a classic cake, moist and easy to make.  Wait to prepare the frosting until the cake is done cooking.  The frosting will set up quickly and will be difficult to spread if made too far in advance.

Instead you pour the frosting over the warm cake, so it kind of works its way into the cake and makes it incredibly moist.  It almost just melts in your mouth.  How great is that?

Every time I serve this I get great reactions. So, so good!

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White Coconut Texas Sheet Cake

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White Coconut Texas Sheet Cake
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

This cake is even better the next day.  It's designed to be made in a standard 13 inch by 18 inch half baking sheet to serve a large group, so don't substitute a different pan size. When ready to serve cut in 5 by 8 rows to produce 40 servings.

Course: Dessert
Cuisine: American
Servings: 40 servings
Author: Betsy Edwards
For the Cake
  • 2 cups (8.5 ounces or 240 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup water
  • 1 cup (2 sticks) salted butter melted
  • 1/2 cup sour cream
  • 2 large eggs
  • 2 teaspoon coconut extract
For the Frosting
  • 3/4 cup butter softened, but not melted
  • 1/3 cup milk
  • 5 cups powdered sugar
  • teaspoons coconut extract
For the Topping
  • 7 ounces flake sweetened coconut
Special Equipment
  • 1 (13 x 18 inch) baking pan
  1. Place oven shelf at the top position. Set oven to broil and spread shredded coconut on a baking pan. Place baking pan under broiler and toast coconut until it’s golden brown. DO NOT WALK AWAY DURING THIS, it goes from golden brown to burnt very quickly. Remove from oven and set aside.
  2. Preheat oven to 350°.  Grease a 13 x 18 inch baking pan.

  3. In a large bowl, whisk the flour, baking soda and salt, set aside.
  4. In a separate large bowl, stir together sugar, water, melted butter, sour cream, eggs, and coconut extract until combined.

  5. Gradually stir dry ingredients into wet ingredients until just incorporated, then pour mixture into greased cake pan.
  6. Place pan in oven and bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes.
  7. While cake is baking, whisk together all frosting ingredients to a smooth consistency.
  8. Remove cake from oven and let cool 5 minutes, then pour icing over the warm cake. Spread to cover cake. Sprinkle with toasted coconut.
  1. Can be made and frosted and kept at room temperature for up to 3 days. Cover it lightly with plastic wrap to protect it from dust, etc.  Cakes both frosted and unfrosted, cut and un-cut, are perfectly fine at room temperature for several days.  Refrigeration is only necessary if your kitchen gets very hot during the day (think bacteria feeding frenzy) or if you're making a cake that won't be served for more than three days.

    To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird fridge smells and to protect it from drying out, and then unwrap it to warm up on the counter before serving. For frosted cakes, chill the cake uncovered for fifteen minutes to harden the icing, then wrap it in plastic wrap.


1 Comment

  1. Tani Vrajich

    This will be perfect for a 4th of July party I have to go to. Looks easy to make and a light dessert for a hot day.


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