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Description
This sheet cake is a recipe my mom has made for years. The original recipe calls for almond extract, but I decided to make a coconut version. It's amazing!
Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 cups powdered sugar
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 eggs (beaten)
- 1/2 cup sour cream
- 2 tsp. coconut extract
- 1 tsp. salt
- 1 tsp. baking soda
- frosting
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups powdered sugar
- 1 1/2 tsp. coconut extract
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Directions
- Preheat oven to 375. Grease a 15x10x1 jelly roll pan. To make frosting: In a medium saucepan, bring butter and milk to a boil. Remove from heat and add powdered sugar and coconut extract. Mix until smooth. Pour over warm cake.
- In a large saucepan, bring the butter and water to a boil. Remove from heat and stir in sugar, beaten eggs, sour cream and extract. Add flour, salt and baking soda, stir until well combined.
- Pour into a prepared pan. Bake for 20-22 minutes or until golden brown.
- To make frosting: In a medium saucepan, bring butter and milk to a boil. Remove from heat and add powdered sugar and coconut extract. Mix until smooth. Pour over warm cake.
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