Coconut Lime Sheet Cake
Yield: 24 generous servings
CAKE: Combine the dry ingredients:
2 C flour
2 C sugar
1 tsp baking soda 1/4 tsp salt
Hear butter and water in saucepan or microwave until bubbly: 1 C butter 1 C water
Pour over dry ingredients and mix for 2-3 munutes, then add: 1/2 C sour cream 2 eggs 1 1/2 tsp coconut extract
Mix until blended.
Bake at 375 degrees in a large greased cookie sheet for 12-15 minutes or until toothpick comes out clean. Let cool before frosting.
FROSTING: Melt until bubbly:
1/2 C butter 4 Tb milk
Pour liquid over:
4 C powdered sugar
Beat until smooth and add: 1 tsp coconut extract 1 Tb + 1 tsp lime juice (fresh is best) dash salt
Beat again until smooth and then Pour over cooled cake. Top with:
1 1/2 C sweetened toasted coconut-(toast in 375 degree oven until brown)
