Vanilla coconut Texas sheet cake

By mhyde

Ingredients

• Frosting:
• 1 cup butter
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 2 eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup coconut, optional
• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar (or less if you don't like frosting to be too sweet)
• 1 1/2 teaspoons vanilla extract
• Toasted coconut, optional

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.

2. In a large saucepan, bring the butter and water to a boil. Remove from the heat and stir in the sugar, eggs, sour cream and vanilla extract. Add the flour, salt and baking soda; stir until just combined.
Pour into prepared pan. Bake for 25-28 minutes or until toothpick inserted in the center comes out clean and top springs back when lightly pressed.

3. To make the frosting: in a medium saucepan, bring butter and milk to a boil. Remove from heat and add the powdered sugar and vanilla extract. Mix until smooth. Pour over warm cake and garnish with toasted coconut.