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
    In a large mixing bowl, measure flour and sugar. Set aside.
    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.
    Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.
    Pour into a greased 18×13 inch cookie sheet and bake at 400 degrees F for 20 minutes.
Coconut Frosting
    Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.
    After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.
    Sprinkle top of cake with shredded coconut.

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