COCONUT SHEET CAKE, OLD-FASHIONED (Sheet Cake)

By MarieR

Ingredients

• Cake
• 3 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 1/4 cups coconut milk
• Coconut Cream Frosting (recipe follows)
• 1 cup sweetened, flaked coconut,toasted
• COCONUT CREAM FROSTING
• Yield: approximately 5 cups
• 3/4 cup butter, softened
• 4 to 5 tablespoons coconut milk
• 1 teaspoon coconut extract
• 7 cups confectioners' sugar

Details

Servings 12
Adapted from Souithern Cakes(Taste of the South), May 2013, Page 21

Preparation

Step 1

1. Preheat oven to 350°. Spray the bottom of a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift twice. Set aside.
3. In a large bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy, stopping occasionally to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Add extracts, beating to combine. Gradually add flour mixture to butter mixture, alternately with coconut milk, beginning and ending with flour mixture.
4. 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 butter-flour mixture. Gently spread into prepared dish.
5. Bake until a wooden pick inserted in the center of cake comes out clean, 25 to 30 minutes. Let cool completely in pan on a wire rack. Spread Coconut Cream Frosting on cake; sprinkle with coconut.

Coconut Cream Frosting
1. In a large bowl, beat butter, 4 tablespoons coconut milk, and coconut extract at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating until smooth. Add remaining 1 tablespoon coconut milk If needed to achieve a spreadable consistency.