Ingredients
- Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) butter
- 1 cup water
- 1/2 cup sour cream, light or regular
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup sweetened, shredded coconut (optional)
- Icing:
- 1/2 cup (1 stick) butter
- 1/4 cup milk
- 1/2 teaspoon almond extract
- 3 cups powdered sugar
Preparation
Step 1
Preheat the oven to 350 degrees F. Lightly coat a 12X18-inch rimmed baking sheet with nonstick cooking spray. Set aside.
In a large bowl combine the flour, sugar, salt and baking powder; set aside. In a medium saucepan combine the butter and water and bring to a boil. Once it comes to a rolling boil, remove from the heat and stir it into the flour mixture until combined. Whisk in the sour cream, eggs, almond extract and coconut (if using).
Spread the batter evenly into the prepared pan and bake for 20-25 minutes.
Toward the end of the baking time for the cake, in a saucepan, combine the butter and milk for the icing. Bring to a boil over medium heat, stirring occasionally. Remove from the heat and whisk in the almond extract and then gradually whisk in the powdered sugar until smooth.
Once the cake has been taken out of the oven, pour the icing over the warm cake.