Coconut Sheet Cake with Meyer Lemon Frosting

By carvalhohm

Ingredients

• Cake:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups 2% milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 4 egg whites, at room temperature
• 1 1/2 cups sugar
• 1/2 cup (1 stick) butter, softened
• 1/2 cup jarred lemon curd
• Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 2 16 ounce box confectioners' sugar
• 1/4 cup Meyer (or regular) lemon juice
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup shredded coconut
• Food coloring (optional)

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

*Cake:*

1. Heat oven to 350 degrees. Coat 13x9-inch baking pan with nonstick cooking spray. Line bottom with wax paper. Coat paper.

2. In large bowl, whisk together flour, baking powder and salt. Combine milk and extracts. In medium-size bowl, beat egg whites until frothy and then beat in 1/4 cup of the sugar until stiff peaks form.

3. In second large bowl beat remaining 11/4 cups sugar with butter on low. Beat in flour mixture, alternating with milk mixture. Beat 1 minute. Fold in beaten egg white mixture in 2 batches.

4. Spoon batter into prepared pan and spread evenly. Bake at 350 degrees for 30 minutes, until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Turn out onto wire rack and cool completely.
Frosting

5. In large bowl, beat together butter, confectioners' sugar, lemon juice, milk and extracts until smooth.

6. Place toothpicks around edge of cake, halfway up sides. Using picks as guide, slice cake in half horizontally. Using two large spatulas, lift off top layer and place on cutting board. Spread lemon curd on cut side of bottom layer. Gently replace top layer.

7. Reserve 1 1/2 cups frosting for piping border and message. Spread cake with remaining frosting. Press coconut onto sides. Transfer 1 cup reserved frosting to piping bag fitted with #21 star tip. Pipe shell pattern on top edge of cake. Tint remaining 1/2 cup frosting with food coloring, if desired. Transfer to bag fitted with writing tip and inscribe.