When's the best time for cake?... Well "anytime" scream back my kids. Yes in a household full of kids, there's always someone whining for a slice of heavenly goodness in the form of cake. My version of the coconut sheet cake just fits the bill. Easy to make and incredibly satisfying with the warm comforting coconut melting into the dark chocolate, it tantalizes the tastebuds in every welcoming bite. The other endearing quality about it is that's it not fussy it is what it is, without any pompeity. Buttery, chocolaty with the crunch of the roasted shredded coconut, this is a sure fire way to keep your children quiet, even if it's for fifteen minutes. Enjoy!
Ingredients
· 2 cups flour plus 2 tablespoons flour
· 2 cups sugar
· 1/2 cup butter
· 1 cup water
· 1/4 cup oil
· ½ cup buttermilk
· ½ teaspoon baking soda
· 2 eggs
· 1 teaspoon vanilla
· 1 teaspoon coconut extract
· ¼ cup shredded coconut
· ½ cup dark chocolate broken into pieces
Coconut Frosting
· ½ cup butter
· 6 tablespoons milk
· 3½ cups powdered sugar
· ½ cup shredded coconut
Instructions
In a large mixing bowl, measure flour and sugar. Set aside.
In a medium sauce pan, combine butter, water, and oil. 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 and dark chocolate chips.
Pour into a greased 18x13x1 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 shredded coconut.
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 more shredded coconut.
By Mayuri Jayasinghe
0 Comments