Sunday, January 11, 2015

Coconut Sheet Cake

  • 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
  • ½ cup butter
  • 6 Tablespoons milk
  • 16 oz. powdered sugar
  • 1 teaspoon coconut extract
Additional Ingredients
  • Sweetened Shredded Coconut for topping
  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 18 x 13 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.

from Chef In Training--photo and recipe

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