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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Butter a rimmed 18×13-inch baking sheet and dush with the extra flour, shaking out the excess.
Step 3 –In a mixing bowl, whisk the remaining flour, the cornstarch, the baking powder, the baking soda, and the salt together for 20 seconds.
Step 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.
Step 5 –Mix the eggs into the butter mixture, one at a time.
Step 6 –In a medium bowl, whisk the coconut milk, the sour cream, 1 teaspoon of the coconut extract, and the vanilla extract until blended.
Step 7 –Add 1/3 of the flour mixture to the butter mixture and mix on low speed until just combined.
Step 8 –Add 1/2 of the coconut mixture to the batter and mix until combined.
Step 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.
Step 10 –Scrape down the sides and the bottom of the bowl with a spatula.
Step 11 –Fold the batter mixture several times with the spatula to ensure everything is combined.
Step 12 –Pour the batter onto the prepared baking sheet and spread it out into an even layer.
Step 13 –Bake the cake until a toothpick inserted into the center comes out clean, about 23-28 minutes.
Step 14 –Let the cake cool completely on a wire rack.
Step 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.
Step 16 –Add the cream cheese to the butter and mix until it is smooth.
Step 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.
Step 18 –Spread the frosting over the cooled cake and top with the shredded coconut and the raspberries.
Step 19 –Slice and serve, storing any leftovers in the refrigerator in an airtight container.
