High Altitude Coconut Cream Sheet Cake

This simple, high altitude coconut cream sheet cake is easy to make, and so delicious! The moist coconut cake is soaked with creamy coconut milk, then topped with fluffy mascarpone whipped cream. Serve the cake cold for a light and refreshing summer dessert.

You might also love these high altitude recipes for coconut pecan cake, chocolate coconut cupcakes, and coconut cream pie.

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Why You’ll Love This Recipe

Light, Moist and Fluffy. This coconut cream cake is a cake that’s meant to be served cold. Since it’s soaked with coconut milk, it stays wonderfully moist in the refrigerator, similar to a tres leches cake. The mascarpone whipped cream is the perfect light “frosting” for the cake, and in my opinion, you can never have too much whipped cream on a summer cake. It’s just sweet enough, not too rich or heavy, and perfect for dessert on a hot day.

Easy to Make. You can quickly mix up the cake batter with just a bowl and whisk, although you’ll need an electric mixer for making the whipped cream. Unless you’ve got a super strong arm. And since this is just a one layer coconut cake, you don’t need to fuss with stacking and frosting cake layers.

Smaller Size. Baked in an 8 or 9 inch pan, you’ll get 9 servings of cake from this recipe. If you’re feeding a larger group, though, you can easily double it for a 9×13 inch sheet cake.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

• Flour. For a softer, fluffier cake, use cake flour instead of all purpose flour. Cake flour has a lower percentage of protein, giving white cakes and vanilla cakes a lighter texture.
• Granulated Sugar. Adds sweetness and moisture.
• Baking Powder. Leavening agent, making the cake rise as it bakes.
• Salt. Balances the sweetness and enhances flavors.
• Coconut Milk. You’ll need a can of unsweetened, full fat coconut milk, found on the ethnic food aisle at your grocery store. Do not substitute with coconut milk from the dairy aisle, which has a lower fat content, and will not produce the same results in this cake. The coconut milk is used in the cake batter, as well as brushed over the baked cake to keep it extra moist in the refrigerator. The coconut cream and the coconut water can sometimes separate in the can, especially if your kitchen is cool, so be sure to shake the can well to mix the milk back together.
• Eggs. Add moisture and strength.
• Butter + Oil. A combination of melted butter and vegetable oil adds flavor and moisture.
• Vanilla + Coconut Extracts. Flavor.
• Coconut. Preferably, use “natural” unsweetened coconut flakes, not shredded sweetened coconut. It tastes so much better, not to mention looks prettier.

Whipped Cream

• Mascarpone Cheese. The mascarpone cheese gives a bit of body to the whipped cream, as well as helps to stabilize it so it doesn’t deflate on the leftover cake. You can also use block style cream cheese instead of mascarpone.
• Powdered Sugar. Lightly sweetens the whipped cream.
• Vanilla Extract. Flavor.
• Heavy Whipping Cream. The high fat content in heavy whipping cream helps it whip up into thick, fluffy peaks.
• Coconut. Preferably, use “natural” unsweetened coconut flakes, not shredded sweetened coconut. It tastes so much better, not to mention looks prettier.

Instructions

Cake

• Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8 or 9 inch square baking pan with non-stick baking spray (if serving the cake in the pan) or line with parchment paper (if turning the cake out onto a serving plate).
• In a bowl, sift together the flour, sugar, baking powder and salt, then whisk until evenly distributed.
• In a separate bowl, pour 3/4 cup of the canned coconut milk (reserving the remaining 1/2 cup for later). Add the eggs, melted butter, oil, vanilla extract and coconut extract, and whisk until well combined.
• Add the flour mixture and the coconut flakes to the wet ingredients, and mix until just combined.

Baker’s Note: Pulse the coconut flakes a few times in a small food processor or Ninja for a finely ground texture. Larger pieces of coconut can tear the cake when you cut it, while the smaller bits give the cake a softer texture.

• Spread the cake batter into the prepared pan. Bake for about 30-35 minutes (for an 8-inch pan) or 25-30 minutes (for a 9-inch pan), until the top of the cake springs back when gently touched, and a cake tester or toothpick inserted in the cake comes out clean.
• Set the cake on a cooling rack and let cool for 30 minutes.
• Use a wooden skewer or chopstick to prick the cake all over. Brush the remaining 1/2 cup coconut milk over the cake, letting it soak in. Cover the pan tightly with plastic wrap, and refrigerate for 1 1/2 hours, or until chilled.

Whipped Cream

• With an electric mixer, beat the mascarpone cheese/cream cheese with the powdered sugar and vanilla extract for 1-2 minutes, until smooth. With the mixer running, slowly stream in the cold heavy whipping cream. Whip on medium high speed for several minutes until thick, fluffy peaks form that hold their shape.

• Spread the whipped cream over the chilled cake. This recipe makes a generous amount of whipped cream, and don’t be shy about using it all. Sprinkle the coconut flakes on top of the whipped cream.
• Cut into squares and serve. Cover the leftover cake with plastic wrap (or stored in an airtight container) in the refrigerator for up to 3-5 days.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?

You can, but your cake will be slightly more dense.

Is canned coconut milk interchangeable with the coconut milk from the dairy aisle?

No, these products are not interchangeable since the fat content is much higher in canned coconut milk.

How long does this coconut cream cake stay fresh?

Kept in an airtight container in the refrigerator, your cake will stay moist and fresh for about 3-5 days.

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