Chocolate and coconut, now talk about a power couple! Our moist chocolate coconut sheet pan cake combines the intensity of dark chocolate with the delicate yet unmistakable flavor of coconut. Perfect for chocolate fans who want more of their favorite chocolate & coconut candy bar, and all without complicated ingredients or hours of preparation!
Mounds as a Cake: Our Chocolate Coconut Sheet Pan Cake
We have to admit, that our chocolate coconut sheet pan is really all about combining what we love most: chocolate and coconut, sheet pan and marble cakes! The result is this super delicious recipe for chocolate coconut cake. Really this recipe is our thesis that sometimes it’s not ‘either, or’ but ‘yes, and’!
But before I tell you how to bake the sheet pan chocolate coconut cake, we’ll give you a quick run-down on the Mounds bar. It was first made in the 1950s, as ‘tiki’ was in full trend in U.S. cuisine. During that period, many companies, and consumers, sought to integrate what were considered tropical ingredients into everyday mainland cooking and drinking. Thus came about a widespread chocolate and coconut trend! There was a stroke of brilliance in this, we admit. Chocolate and coconut just bring out the goodness in one another so perfectly
But, enough with fun facts, now let’s get to the baking (sheet)! Start by finely chopping the chocolate. Melt half of it over a double boiler. In the meantime, prepare the batter for the chocolate coconut cake. Now, splite the batter in two. Add the melted chocolate and cocoa to one half and the shredded coconut to the other half. Now, it’s time to pour both batters onto the prepped baking sheet. This is a quick recipe and our chocolate coconut sheet pan cake need only to bake for 25 minutes. As a crowning finish, add a simple chocolate glaze and a generous sprinkling of shredded coconut. And just like that, your marble cake à la Mounds is ready! Enjoy!
You can find many more baking recipes on Scrumdiddlyumptious: Our buttermilk lemon sheet cake and Sprite sheet pan cake recipes are a real treat. And our lemon curd tartlets are a welcome guest at any party!
Sheet Pan Chocolate Coconut Cake
Ingredients
- 14 oz dark chocolate (around 2⅓ cups chopped/chips )
- 1½ cups butter softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 pinch 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.