Lemon-Coconut Sheet Cake

Name: Lemon-Coconut Sheet Cake
Ingredients: 1 cup butter or 1 cup margarine, softened; 2 cups sugar; 5 eggs; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 cup grated coconut; 1/2 teaspoon lemon extract; 1/2 teaspoon coconut flavoring; lemon slice; Lemon-Butter Cream Frosting; 1/2 cup butter, softened; 4 cups sifted powdered sugar; 3 tablespoons milk; 2 tablespoons lemon juice; 1 teaspoon grated lemon rind; 1/2 teaspoon vanilla extract; 1/2 teaspoon butter flavoring

20 ingredients

9 steps

Ingredients

1 cup butter or 1 cup margarine, softened
2 cups sugar
5 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup grated coconut
1/2 teaspoon lemon extract
1/2 teaspoon coconut flavoring
lemon slice
Lemon-Butter Cream Frosting
1/2 cup butter, softened
4 cups sifted powdered sugar
3 tablespoons milk
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring

Directions

1

Make the cake: cream butter; gradually add sugar, beating well with electric mixer.
2

Add in eggs, one at a time, beating well after each addition.
3

In another bowl, combine flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4

Stir in grated coconut and flavorings.
5

Pour batter into greased and flour 13 x 9 inch baking pan; bake in preheated 350° oven for 35-40 minutes or until a pick comes out clean.
6

Meanwhile make frosting: cream softened butter; add the remaining ingredients, beating until smooth.
7

When cake is done, remove from oven and cool in pan for 10 minutes.
8

Remove cake from pan and place on a serving tray; let cake cool completely.
9

Spread frosting on top and sides of cake; garnish with lemon slices, if desired.