Lemon-Coconut Sheet Cake

READY IN: 1hr 25mins
Recipe by ratherbeswimmin

Southern Living

Top Review by Clovis Ann

Very good! Made this for Easter and it was a big hit. Everyone wanted the recipe! Only changes I made were to the icing: I didn't use the butter flavoring and since I LOVE lemon, I used almost a tablespoon of rind.

Ingredients Nutrition

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.

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