Chocolate Coconut Sheet Cake
This Chocolate Coconut Sheet Cake is rich, fluffy, and made for sharing. Cocoa and rum give it a deep chocolate flavor, shredded coconut adds texture, and chocolate drops melt into little pockets throughout. It’s a simple mix-and-bake tray cake for a 30×20cm pan — perfect for parties, coffee breaks, or when you want a reliable chocolate fix.
Batter Instructions
- Preheat the oven to 180°C.
- Line a 30 × 20cm baking dish with parchment paper (or grease with vegan butter and dust with flour).
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the soy milk, rum, sugar, vanilla sugar, and sunflower oil. Whisk until smooth.
- Add the apple cider vinegar and whisk again briefly (it helps the cake bake up tender).
- Fold in the shredded coconut and chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 28–35 minutes, until a toothpick comes out mostly clean (a few melted chocolate bits are fine).
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don’t overbake — sheet cakes dry out quickly. Start checking at ~28 minutes.
- A few chocolate smears on the toothpick are normal because of the chocolate chips.
- Rum adds depth but won’t taste boozy after baking; you can replace it with soy milk if needed.
- This cake is even nicer the next day once the coconut and chocolate settle into the crumb.
- Store in an airtight container at room temperature for 3–4 days, or in the fridge for up to a week.
Equipment Needed
- Oven
- Baking Dish
- Parchment Paper
- Mixing Bowl
- Whisk
- Rubber Spatula
- Kitchen Scale
- Measuring Cups
- Tooth Picks
- Wire Rack
- Knife
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