Coconut White Texas Sheet Cake

Servings: 12 Preparation Time: 10 minutes Cooking Time: 30 minutes

CAKE INGREDIENTS:

• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 2 cups granulated sugar
• 2 beaten eggs
• 1/2 cup sour cream
• 3 teaspoons coconut extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 cups sweetened flaked coconut

FROSTING INGREDIENTS:

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup whole milk
• 4 to 4 1/2 cups powdered sugar
• 1 1/2 teaspoons coconut extract

PREPARATION:

For the Cake:

1. Preheat your oven to 375°F and generously grease a 10×15-inch jelly roll pan.
2. In a large saucepan over medium-high heat, bring the butter and water to a boil.
3. Remove the saucepan from the heat and stir in the granulated sugar, beaten eggs, sour cream, and coconut extract. Add the all-purpose flour, salt, and baking soda, stirring until the batter is thoroughly mixed.
4. Transfer the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, which should take around 20-22 minutes.
5. After removing the cake from the oven, immediately sprinkle the top with sweetened flaked coconut. While the cake cools, let’s make the frosting.

For the Frosting:

1. In a medium saucepan, bring the unsalted butter and whole milk to a boil.
2. Remove the saucepan from the heat and stir in the powdered sugar and coconut extract until you achieve a smooth and creamy frosting.
3. Slowly pour this delightful frosting over the coconut-topped warm cake.
4. Allow the cake to rest for 30 minutes before cutting it into slices and savoring each delicious bite. Enjoy!