Coconut Sheet Cake

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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

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