Simple Dairy-Free Coconut Sheet Cake
Simple Dairy-Free Coconut Sheet Cake
10 minutes
30 minutes
Sheet cakes are one of our favorite desserts here at Miss Jones Baking Co. and we’re so excited about this easy, dairy-free coconut sheet cake. This coconut cake is a true dazzler, but only takes minutes to prepare, thanks to our Organic Vanilla Cake Mix and our Organic Vanilla Buttercream Frosting. For a cake this flavorful, it’s hard to believe that it only requires six ingredients.
We love this recipe because it’s super moist even though it’s dairy-free and it has just the right amount of coconut flavor. It’s the perfect treat for a summer barbecue or tea party in the spring. This cake is beyond tasty and literally melts in your mouth!
Need more cake inspo? Check out this Banana Crumb Cake, Dark Chocolate Coconut Bundt Cake, and Bourbon Chocolate Praline Sheet Cake.
Ingredients
- 3 large eggs (or flax eggs)
- ½ cup low-fat coconut milk
- ½ cup unrefined coconut oil, melted
- 1 box Miss Jones Organic Vanilla Cake Mix
- 1 can Miss Jones Organic Vanilla Buttercream Frosting
- 1 ½ cups pre-toasted coconut crisps
Directions
- Heat oven to 350F and grease and line one 13×9 in baking pan.
- With an electric mixer, beat eggs at high speed for 2 minutes. Add coconut milk, coconut oil and mix until combined.
- Pour batter into prepared pan and bake for 20-30 minutes, or until toothpick inserted in center comes out clean. Cool completely.
- Spread frosting over cooled cake. Swirl frosting with a spoon and sprinkled toasted coconut around the edges.
Leave a comment