Coconut Sheet Cake

Recipe by Chef in Training 

This cake literally MELTS IN YOUR MOUTH!!! We call this crack cake at our house because you just want more!

 Ingredients 

2 cups flour plus 2 Tablespoon 

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 

3½ cups powdered sugar 

1 teaspoon coconut extract 

Additional Ingredients

 Sweetened Shredded Coconut for topping 

Instructions 

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

2. 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. 

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

4. Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes. Coconut Frosting

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

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

3. Sprinkle top of cake with shredded coconut. Recipe by Chef in Training at