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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
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.