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A large rectangular plate with square pieces of chocolate coconut cake topped with a chocolate glaze and shredded coconut. Behind the plate you can see another plate with chocolate coconut cake pieces. You can also see a white cloth lying around. And a glass container with milk or cream can be seen.

Sheet Pan Chocolate Coconut Cake

Olivia
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 1 sheet pan

Ingredients
  

  • 14 oz dark chocolate (around 2⅓ cups chopped/chips )
  • 1½ cups butter softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 8 eggs
  • 3½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ cup coconut milk
  • 1 cup shredded coconut
  • 2 tbsp unsweetened cocoa powder
  • 1-2 tsp coconut oil

Instructions
 

  • Preheat oven to 350°F (conventional) or 325°F (convection). Grease a baking sheet and dust it with flour or line it with parchment paper.
  • Chop the chocolate coarsely and melt 7 oz of it in a bowl over a double boiler.
  • Using a hand mixer, cream together butter, sugar, vanilla extract, and salt togeter. Gradually add the eggs. Mix flour and baking powder and stir the mixture alternately with the coconut milk into the butter-sugar-egg mixture.
  • Pour about ⅓ of the batter in a separate bowl. Then, stir in ¾ cup of the shredded coconut.
  • Combine the melted chocolate and cocoa with the remaining batter.
  • Now, spread the chocolate batter on the baking sheet. Then add the coconut batter in blobs. Pull a fork through the batter to create a swirled pattern.
  • Bake for about 25 minutes, then let it thoroughly cool.
  • Melt the remaining chocolate together with coconut oil over a double boiler. Spread it over the cake and sprinkle with the remaining shredded coconut. Let the glaze dry before cutting the chocolate coconut cake into pieces.