Coconut Texas Sheet Cake

Calling all you COCONUT LOVERS! Here’s a superb moist coconut sheet cake, topped with toasted coconut. There will be plenty to share with a crowd, besides you’ll get an extra slice for later.


1 Cup Water

1 Cup Butter, cut in cubes

2 Cups Flour

2 Cups Sugar

2 Eggs, beaten slightly

1/2 Cup Sour Cream

1 Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Coconut Extract


1- In a saucepan, bring Water and Butter just to a boil. Remove from heat and by hand stir in Flour, Sugar, Eggs, Sour Cream, Salt, Baking Soda and Coconut Extract. Beat well with your spoon until smooth.

2- Pour into a greased sheet cake pan.

3- Bake at 375 degrees for 18-22 minutes, or until a toothpick comes out clean. Cool for 20 minutes.


1/4 Cup Milk

6 Tablespoons Butter, cut in cubes

4 1/2 – 5 Cups Powdered Sugar

2 oz. Cream Cheese, softened

1/4 Teaspoon Almond Extract

1/4 Teaspoon Coconut Extract

1- In saucepan bring Milk and Butter just to a boil.

2- Remove from heat and stir in Powdered Sugar, Cream Cheese, and both of the Extracts. Blend well with an electric mixer until smooth. Spread frosting over the baked sheet cake. Sprinkle top immediately with toasted coconut (optional).


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