Coconut Sheet Cake

coconut sheet cakeOk, I’m not a fan of the long explanations and stories before a recipe because I’m so excited to make the recipe I’m looking up, I just want to get to the important part of the post!  Ha ha!  So, here is the latest “Pinterest Recipe” success!

I made this for a family dinner this last Sunday and added a dollop of Cool Whip on top of each slice that was served – HUGE HIT!  My Mother-In-Law said it tasted like the best coconut doughnut she’d ever had.

I love the Chef In Training blog – the ladies are definitely qualified to be chef’s in my mind.  They have fabulous recipes.

So, here is the recipe from their blog!

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
3½ cups powdered sugar
1 teaspoon coconut extract
Sweetened Shredded Coconut for topping
Cool Whip 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 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
  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.

SERVING – Serve warm or cool with a dollop of Cool Whip on top.


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