Coconut Sheet Cake

By Wollygator

Ingredients

• •2 cups flour plus 2 Tablespoon flour
• •2 cups sugar
• •½ cup butter
• •1 cup water
• •½ cup shortening
• •½ cup buttermilk
• •½ teaspoon baking soda
• •2 eggs
• •1 teaspoon vanilla
• •1 teaspoon coconut extract
• •¼ cup shredded coconut
• COCONUT FROSTING
• •½ cup butter
• •6 Tablespoons milk
• •3½ cups powdered sugar
• •1 teaspoon coconut extract
• Additional Ingredients
• •Sweetened Shredded Coconut for topping

Details

Adapted from chef-in-training.com

Preparation

Step 1

1.In a large mixing bowl, measure flour and sugar. Set aside.
2.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.
3.Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.
4.Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.

Coconut Frosting
1.Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.
2.After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.
3.Sprinkle top of cake with shredded coconut.