Old Fashioned Coconut Sheet Cake

By á-24734

Ingredients

• Coconut Cream Frosting:
• 3 Cups Cake Flour
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 Cup Unsalted Butter, softened
• 1 1/2 Cups Sugar
• 4 Large Eggs, separated
• 1 tsp. Vanilla Extract
• 1 tsp. Coconut Extract
• 1 1/4 Cups Coconut Milk
• Coconut Cream Frosting
• 1 Cup Coconut, toasted
• 3/4 Cup Butter, softened
• 4-5 Tbs. Coconut Milk
• 1 tsp. Coconut Extract
• 7 Cups Powdered Sugar

Preparation

Step 1

Preheat oven to 350 degrees. Spray the bottom of a 9 x 13 inch baking pan with nonstick cooking spray. In a medium bowl combine flour, baking powder, baking soda and salt. Sift twice and set aside. In a large bowl, beat butter and sugar at medium speed of an electric mixer until light and fluffy. Add egg yolks one at a time beating well after each addition. Add extracts, beating to combine. Gradually add flour mixture to butter mixture, alternating with coconut milk, beginning and ending with flour mixture. In a medium bowl, beat egg whites at high speed with an electric mixer just until stiff peaks form. (Do not over-beat.) Fold egg whites into cake batter. Gently spread into prepared pan. Bake until a wooden pick inserted into the center comes out clean, about 25-30 minutes. Let cool completely in pan on a wire rack. Spread coconut cream frosting on top of cooled cake; sprinkle with toasted coconut. To prepare frosting, in a large bowl beat butter, 4 Tbs. coconut milk and coconut extract at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Add remaining 1 Tbs. coconut milk if needed to achieve spreading consistency.