Coconut Sheet Cake

By carmen-2

Ingredients

• 2 cups flour plus 2 Tablespoon flour
• 2 cups sugar
• 1/2 cup butter
• 1 cup water
• 1/2 cup shortening
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon coconut extract
• 1/4 cup shredded coconut
• COCONUT FROSTING
• 1/2 cup butter
• 6 Tablespoons milk
• 16 oz. powdered sugar
• 1 teaspoon coconut extract
• ADDITIONAL INGREDIENTS
• Sweetened Shredded Coconut for topping

Details

Servings 1
Adapted from chef-in-training.com

Preparation

Step 1

In a large mixing bowl, measure flour and sugar. Set aside.
In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.
Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes. Coconut Frosting
Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.
After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.
Sprinkle top of cake with shredded coconut.