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Attention all coconut lovers! We have a Special Coconut Sheet Cake just for you! This moist cake is infused with tropical coconut from top to bottom! Not only does is the cake coconut-infused, but a gooey coconut glaze is melted on top. Then it's sprinkled with sweetened shredded coconut for even more of that white sandy beach flavor. Slice after slice, you won't be able to get enough of your new favorite Special Coconut Sheet Cake!
Attention all coconut lovers! We have a Special Coconut Sheet Cake just for you! This moist cake is infused with tropical coconut from top to bottom! Not only does is the cake coconut-infused, but a gooey coconut glaze is melted on top. Then it's sprinkled with sweetened shredded coconut for even more of that white sandy beach flavor. Slice after slice, you won't be able to get enough of your new favorite Special Coconut Sheet Cake!
Ingredients
For the cake:
- 2 cups plus 2 tablespoons flour
- 2 cups granulated sugar
- 1/2 cup butter
- 1 cup water
- 1/2 cup shortening
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/4 cup sweetened shredded coconut
For the coconut glaze:
- 1/2 cup butter
- 6 tablespoons milk
- 3 1/2 cups powdered sugar
- 1 teaspoon coconut extract
- sweetened shredded coconut to taste, for topping
Directions
- Preheat the oven to 400 degrees F.
- Grease an 18x13x1-inch rimmed baking pan.
- In a large bowl, add the flour and the granulated sugar and stir to combine.
- In a medium saucepan over medium heat, add 1/2 cup of the butter, the water, and the shortening and cook, while stirring constantly, until the butter mixture comes to a boil.
- Add the hot butter mixture to the flour mixture and stir to combine.
- In this order, add the buttermilk, the baking soda, the eggs, the vanilla extract, and 1 teaspoon of the coconut extract to the butter mixture, stirring to combine after each addition.
- Add the 1/4 cup of shredded coconut to the batter and stir to combine.
- Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake until the cake is cooked through, about 20 minutes.
- In a medium saucepan over medium heat, add the remaining butter and the milk and cook, while stirring constantly, until the milk mixture comes to a boil.
- Add the powdered sugar and the remaining coconut extract to the milk mixture and stir to combine until smooth.
- Using a fork, poke holes in the top of the hot cake.
- Evenly pour the coconut glaze over the top of the hot cake.
- Evenly sprinkle the extra shredded coconut on top of the glazed cake.
- Slice and serve.
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