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

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