Perfect Coconut Sheet Cake

Step 1

For the cake: Preheat oven to 350-degrees F. Grease and flour, or coat well with baking spray a 9 x 13-inch baking pan.

Step 2

Toast coconut flakes until slightly golden.

Step 3

Stir 1/4 cup toasted coconut flakes into buttermilk; set aside.

Step 4

Whisk together cake flour, baking powder and salt. Set aside.

Step 5

In the bowl of an electric mixer, beat together the softened butter and sugar for 2 minutes on medium speed, scraping down bowl at least once. Add eggs and beat for another 2 minutes, scraping down bowl at least once. Beat in vanilla and coconut extract until smooth.

Step 6

Alternate adding flour mixture and buttermilk/coconut flake mixture into the butter/sugar mixture, stopping to scrape down bowl as needed; mix until just combined.

Step 7

Spread batter evenly into prepared 9x13-inch baking pan. Bake until wood toothpick or cake tester comes out clean, about 30 minutes. Allow cake to cool.

Step 8

For the frosting: Beat all frosting ingredients until smooth. Add more milk/coconut milk or confectioners’ sugar as needed to achieve desired consistency.

Step 9

Frost cake and top with remaining toasted coconut flakes.