Coconut Sheet Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 4 1/2 cups Confectioners' sugar
  • 2 cups Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 3 cups Coconut, sweetened flaked
  • 2 tsp Coconut extract

• Dairy

  • 1 1/2 cup Butter
  • 1/4 cup Milk
  • 1/2 cup Sour cream

• Liquids

  • 1 cup Water

Found on spendwithpennies.com

Description

Ingredients

• 1 Cup Butter
• 1 Cup Water
• 2 Cups All-Purpose Flour
• 2 Cups Granulated Sugar
• 1½ Cups Sweetened Flaked Coconut
• 2 Eggs
• ½ Cup Sour Cream
• 1 Teaspoon Coconut Extract
• 1 Teaspoon Vanilla
• ½ Teaspoon Salt
• 1 Teaspoon Baking Soda
• ½ Cup Butter
• ¼ Cup Milk
• 4½ Cups Confectioners Sugar
• 1 Teaspoon Coconut Extract
• ½ Teaspoon Vanilla
• 1½ Cups Sweetened Flaked Coconut

Directions

• Preheat oven to 375 Degrees. Spray a 15X10X1 inch baking pan with nonstick cooking spray.
• Bring butter and water to a boil in a large saucepan. Remove from heat and mix in flour, sugar, flaked coconut, eggs, sour cream, coconut extract, vanilla, salt, and baking soda. Stir until mixture is evenly combined.
• Pour batter into prepared baking pan and bake 18-22 minutes (until the top is nicely golden and a toothpick comes out clean).
• Meanwhile, in a medium saucepan, add milk and ½ cup of butter and bring to a boil. Remove from heat and stir in confectioners sugar, coconut extract, and vanilla until smooth. Pour icing over warm cake then immediately sprinkle with flaked coconut. Cool completely before serving.