LEMON-COCONUT SHEET CAKE

Lemon-Coconut Sheet Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 19

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
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

Steps:

Make the cake: cream butter; gradually add sugar, beating well with electric mixer.
Add in eggs, one at a time, beating well after each addition.
In another bowl, combine flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in grated coconut and flavorings.
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.
Meanwhile make frosting: cream softened butter; add the remaining ingredients, beating until smooth.
When cake is done, remove from oven and cool in pan for 10 minutes.
Remove cake from pan and place on a serving tray; let cake cool completely.
Spread frosting on top and sides of cake; garnish with lemon slices, if desired.

Nutrition Facts : Calories 672.7, Fat 30.3, SaturatedFat 19.5, Cholesterol 150.5, Sodium 403.1, Carbohydrate 96.4, Fiber 1.9, Sugar 74.3, Protein 6.8