Coconut Sheet Cake

Ingredients

• 2 1/4 cups all-purpose flour, plus more for dusting pan
• 1/4 cup cornstarch
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup canned coconut milk, at room temperature
• 1/2 cup sour cream, full fat
• 1 tsp coconut extract
• 1/2 tsp vanilla extract
• 1/2 cup unsalted butter, softened
• 8 oz. cream cheese, softened
• 3/4 tsp coconut extract
• 3 1/2 cups powdered sugar
• 1 1/2 cups shredded sweetened or unsweetened coconut
• 12 oz. fresh raspberries

Directions

1. Start with the cake. Heat the oven to 350 degrees. Coat a rimmed 18 by 13-inch baking sheet with butter, dust it with flour, tap out the extra, and set the pan aside.
2. Whisk the cornstarch into the flour, then add the baking powder, baking soda, and salt and keep whisking for 20 seconds. Set the dry mixture aside.
3. With the paddle attachment on an electric stand mixer, beat the butter and sugar together until the mixture is very light in color and fluffy. Add the eggs 1 at a time, mixing after each addition.
4. In a medium mixing bowl, whisk the sour cream into the coconut milk, then whisk in the coconut extract and vanilla extract until smooth.
5. On low speed, mix 1/3 of the flour mixture into the butter and egg mixture just until it comes together. Add 1/2 of the coconut milk mixture and mix only until combined. Repeat that same flour and coconut milk pattern 1 more time, then finish with the final 1/3 of the flour mixture, mixing just until incorporated.
6. Use a spatula to scrape the sides and bottom of the bowl, then fold the batter several times so everything is evenly mixed. Pour the batter into the prepared pan and spread it into an even layer.
7. Bake until a toothpick poked into the center comes back clean, about 23 – 28 minutes. Take the cake out of the oven and let it cool completely on a wire rack.
8. For the frosting and toppings, beat the butter in an electric stand mixer with the paddle attachment until smooth. Add the cream cheese and mix until smooth.
9. Add the coconut extract and powdered sugar, then whip until the frosting is light and fluffy, about 1 – 2 minutes. Spread it evenly over the cooled cake, then top with coconut and raspberries.
10. Cut the cake into squares. Store in an airtight container in the refrigerator; once fully chilled, let it sit at room temperature for about 10 – 15 minutes before serving.