Coconut Bounty Cake from the Sheet Pan – Moist & Chocolatey!

### For the coconut filling:

* 2 cups (160g) unsweetened shredded coconut
* 1 can (14 oz / 400g) sweetened condensed milk
* ½ tsp vanilla extract

### For the chocolate glaze:

* 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
* ½ cup (120ml) heavy cream
* 1 tbsp butter (for shine)

—

## 👩‍🍳 How to Make Coconut Bounty Sheet Cake

### Step 1: Make the Chocolate Cake Base

1. Preheat your oven to **350°F (175°C)** and grease a **9×13-inch (23×33 cm)** sheet pan.
2. In a large bowl, whisk together the dry ingredients: flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, sugars, milk, oil, and vanilla until well combined.
4. Slowly mix the dry ingredients into the wet ingredients. Stir in the hot water or coffee last.
5. Pour the batter into the prepared pan and bake for **25–30 minutes**, or until a toothpick comes out clean. Let cool completely.

—

### Step 2: Make the Coconut Filling

1. In a medium bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract.
2. Spread the mixture evenly over the cooled chocolate cake layer using a spatula. Press gently to smooth.

—

### Step 3: Add the Chocolate Glaze

1. In a small saucepan or microwave-safe bowl, heat the heavy cream until just steaming.
2. Pour it over the chocolate chips and let sit for 1 minute. Add the butter and stir until smooth and glossy.
3. Pour the glaze over the coconut layer and spread evenly.
4. Chill the cake in the fridge for at least **1 hour** to set.

—

## ✂️ How to Serve

* Slice into squares or bars and serve chilled or at room temperature.
* For an extra touch, sprinkle toasted coconut on top or drizzle with white chocolate.
* Store leftovers in the fridge for up to 5 days.

—

## 🧁 Pro Tips

* Use **hot coffee** in the cake batter to deepen the chocolate flavor without adding a coffee taste.
* Want it sweeter? Add 2–3 tablespoons of powdered sugar to the coconut layer.
* Prefer dark chocolate? Swap out the semi-sweet chips in the glaze for 70% dark chocolate.

—

## 🍫 Final Thoughts

This **Coconut Bounty Cake from the Sheet Pan** is a crowd-pleasing dessert that combines the best of both worlds—**moist chocolate cake** and **creamy coconut filling**, topped with a silky chocolate glaze. It’s nostalgic, indulgent, and incredibly satisfying.

Whether you’re baking for a gathering or just because you love chocolate and coconut (who doesn’t?), this easy recipe delivers a big payoff with simple ingredients. One slice, and you’ll be hooked!

—

Would you like a printable version of this recipe or a fun visual for social media sharing?