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Chocolate-Coconut Sheet Cake

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Recipe photo courtesy of chris court

Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it’s still warm, provides richness and a deliciously gooey texture. The 12 generous slices can be cut smaller to feed a larger crowd.

Source: Martha Stewart Living, February 2013
Total Time Prep Servings

Ingredients

Cake

Topping

Directions

Cook's Notes

Cake can be refrigerated in dish, wrapped in plastic wrap (do not let plastic touch cake), up to 3 days.

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Reviews

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How would you rate this recipe?
124
  • mikesalvadory
    7 SEP, 2016
    HELP! What can substitute the warm coffee with something else? Plain warm water maybe? Thanks
    Reply
  • George Silva
    17 MAR, 2014
    How does the safflower oil affect this recipe? Can I use some other type of oil? Don't recall ever seeing this at a grocery store? Thanks.
    Reply
  • Michelle---
    30 JUN, 2013
    The new recipe format on martha stewart.com is doing a disservice to this amazing recipe. You can't determine how much cocoa goes in the cake vs the topping and it's not longer tablet friendly to see without lots of scrolling. The recipe itself (google to find it elsewhere in a better format) is amazing and indeed foolproof!
    Reply
  • Dawn-R
    11 FEB, 2013
    Made this over the weekend and it is delicious. Very moist and not overly sweet. We all loved it.
    Reply
  • MS11805678
    28 JAN, 2013
    Made this for a party and everyone loved it!! Delicious!! Very moist.
    Reply

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