Coconut Sheet Cake

by Laura Silber

This simple sheet cake is a party favorite in my house. It’s popular with kids and adults alike, and has the irresistible, comforting flavor of rice pudding. Serve the freshly baked cake warm with chocolate sauce and strawberries, or cool and frost with fresh whipped cream, vanilla buttercream, or Seven Minute Frosting.


  • 4 cups brown rice flour
  • 1 tablespoon baking powder
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 cup melted butter or non-dairy margarine, plus a bit extra to grease the cake pan
  • 5 eggs
  • 2 cans unsweetened coconut milk (13 ounces each)
  • 2 teaspoons vanilla extract
Coconut Sheet Cake

Elizabeth Cecil

Preheat oven to 350°. Butter a 9x13 glass baking dish.
Combine the rice flour, baking powder, sugar and salt in a mixing bowl and set aside. In a separate bowl mix the melted butter, eggs, coconut milk and vanilla, and whisk until smooth. Add the wet mixture to the dry mixture, and whisk by hand until lumps are gone and batter is thick and smooth.
Pour batter into prepared glass pan. Bake for 50-55 minutes just until cooked through and tester comes out clean.
Serve immediately in the pan, or set aside to cool.

Yield: 10-12 servings