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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
  • 34 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup toasted coconut


  1. Preheat oven to 400 degrees F. Butter and flour a 9 by 13 inch pan.
  2. Make the cake. In a medium bowl, stir together sugars, flour, carob, baking soda, and cinnamon until well combined.
  3. 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.
  4. While the cake bakes, make the frosting.
  5. 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.
  6. 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