Coconut Sheet Cake

Sheet Cakes are my absolute favorite cakes… I mean, this Chocolate Sheet Cake is the most requested cake by me or any one of my family members.

Then it dawned on me… why not try a coconut version?!?!

Coconut Cream Cake happens to be my dad’s favorite cake and I knew he would go crazy over this new version!

The hot frosting melts into the warm cake, making each bite infused with delicious coconut flavor. This cake literally MELTS IN YOUR MOUTH!This is one of those cakes you are absolutely going to have to try out for yourself.

I use an 18×13 inch cookie sheet and it is the perfect height and makes enough to feed a crowd. Any one who tries one bite of this recipe will be asking you for the recipe- trust me! Its THAT good!

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
• 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.
5. ......................................

for full recipes please see : www.chef-in-training.com

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