You may have noticed something about my recipes. I almost always use almond milk, even when a recipe calls for buttermilk.
People think I’m crazy for this, but I absolutely love almond milk and I find that it produces amazing results every time. Whether I’m stirring it into oatmeal, baking cake, or whipping up pudding, almond milk is always my go-to.
Every once in awhile, I want something with a little more flavor than traditional almond milk, though, so I was super excited to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original.
I wasn’t a fan of coconut as a child, but now, I can’t get enough of it. That rich, tropical flavor is always a welcome addition to baked goods. I mean who doesn’t want a tropical escape while standing in their own kitchen?
Coconut also plays really well with other flavors, like almond in this milk. I used it with my cereal and fell in love with the flavor. And coconut definitely goes well with chocolate, or in my case, carob.
I have had my eye on this Texas Sheet Cake recipe for awhile, and I wish I would have tried it sooner. It is crazy good! I swapped the buttermilk and milk in the cake and frosting respectively for this Almondmilk Coconutmilk and the results were so good I couldn’t stop “tasting” the cake.
There is a hint of a coconut flavor that is intensified by topping the cake with toasted coconut. That coconut adds some major texture!
What I love about this cake is right out of the oven it is so good I kept taking another bite and another bite, the cake and frosting becoming one, almost molten in texture. But then once it cooled, it was still incredibly tender and gooey, a feat for any cake.
What I’m saying is you totally need to make this cake and you totally need to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original!Print
Coconut Carob Texas Sheet Cake
- Total Time: 45 minutes
- Yield: 12 generous servings 1x
- 2 cups granulated sugar
- 1 ½ cups all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup carob powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 stick butter, melted
- ½ cup Unsweetened Almond Breeze Almondmilk Coconutmilk Original
- ½ cup olive oil
- 1 cup water
- 1 teaspoon pure vanilla extract
- ¼ cup, plus 2 tablespoons Unsweetened Almond Breeze Almondmilk Coconutmilk Original
- 1/3 cup carob powder
- 1 stick unsalted butter
- 3–4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup toasted coconut
- Preheat oven to 400 degrees F. Butter and flour a 9 by 13 inch pan.
- Make the cake. In a medium bowl, stir together sugars, flour, carob, baking soda, and cinnamon until well combined.
- In a large bowl, mix eggs, butter, milk, oil, water, and vanilla together. Add the dry ingredients and mix until a thin, smooth batter forms. Pour into the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- While the cake bakes, make the frosting.
- Whisk together milk and carob in a medium saucepan until fully combined. Add the butter and place the pan over medium heat. Whisk frequently until the butter melts. Remove from the heat and whisk in the sugar and vanilla. Add enough sugar so that the frosting is somewhat thick yet still very pourable.
- Once the cake is baked, pour the hot frosting over the hot cake. Serve immediately or allow to cool in the pan. Cake may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave for 30 seconds to 1 minute.
Recipe adapted from Food Lust People Love
- Prep Time: 20 minutes
- Cook Time: 25 minutes
This post is sponsored by Almond Breeze Almondmilk.
Love the substitution of the almond coconut milk in this recipe! I’ll be giving it a try for a friend who can’t eat any dairy.
It is the perfect swap, Stacy!
Oh wow this looks amazing, I definitely need to try it!!
Debbie Eccard says
I have used that milk before and really like it. Good choice for that. This looks amazing. I love Texas sheet cake with all its gooey texture.
The pastry chef Nicole here at the JW Marriott made a special dessert for me. The Executive Lounge Supervisor Aline ask what type of dessert I like and I said I love coconut. Nicole brought me this tres leches dessert made with coconut milk, coconut and caramel. It was heaven. Tasted like coconut cream pie but oh so much better. One of the best desserts I’ve had. I ate half at lunch and when I said Scott would love this, she brought another one for him and he ate it last night while I finished mine!
How nice that she made a special dessert for you! It sounds wonderful!
Cathleen @ A Taste Of Madness says
I should really try almond milk.. this looks amazing!
Yes – almond milk is the best!
By Way of Berlin says
I’ve never tried coconut milk in baking but I have used it in smoothies and love it. That cake looks so moist and I think the coconut and dark chocolate combo sounds amazing.
Kayle (The Cooking Actress) says
I’ve been loving baking with almond milk too! and this sheet cake looks SO gooey and chocolatey (caroby?) and the coconut is the perfect addition
Caroby – I like that!
Ashley @ Wishes and Dishes says
Oh this looks amazingly moist and delicious! I’ll have to check out that new almond milk. I love using that stuff, too!
Can you believe that I’ve never made a Texas sheet cake before?? Where have I been this whole time? This looks amazing! Coconut and chocolate are a delicious combo 🙂
I hadn’t made one either, but I’m so glad I did. It’s going to be in my rotation permanently.
Robyn Cerone says
The recipe for your carob Texas sheet cake looks amazing! I can’t have chocolate anymore due to a reflux condition so I’m always looking for ways to make my favorite foods with carob. In the past I have used toasted carob. Is that what you suggest for this recipe? Or just plain carob? Thanks can’t wait to try it!
Hi Robyn, I am so sorry for the late response. This cake is amazing. I actually need to make it again 🙂 The recipe will definitely work either way, but yes, I recommend toasted carob. Carob that isn’t toasted lacks that chocolate flavor and color. I hope you love it!