{NEW!} Coconut Sheet Cake

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

    16 oz. powdered sugar

    1 teaspoon coconut extract

Additional Ingredients

    Sweetened Shredded Coconut for topping

Instructions

    In a large mixing bowl, measure flour and sugar. Set aside.

    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.

    Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.

    Pour into a greased 18x13 inch cookie sheet and bake at 400 degrees F for 20 minutes.

Coconut Frosting

    Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.

    After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.

    Sprinkle top of cake with shredded coconut.