OLD FASHIONED COCONUT SHEET CAKE

Steps:

• Preheat oven to 350F. Spray bottom of a 13x9 inch baking dish with nonstick cooking spray. Set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt twice. Set aside.
• In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Add extract, beating to combine. With mixer on low speed, gradually add flour mixture to butter mixture in thirds, alternating with coconut milk, beginning and ending with flour mixture. In a medium bowl, using clean beaters, beat egg whites at high speed just until stiff peaks form. (Do not overbeat.) Fold egg whites into flour mixture. Gently spread into prepared dish. Bake until a wooden pick inserted in center comes out clean, 25-30 minutes. Let cool completely in pan on wire rack.
• Make the coconut cream frosting: In a large bowl, beat butter, 4 tablespoons coconut milk, and extract at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Add remaining 1 tablespoon coconut milk as needed to achieve a spreadable consistency. Spread frosting on cake; sprinkle with coconut.