Lemon-Coconut Sheet Cake

Name: Lemon-Coconut Sheet Cake
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 12 serving(s)
Ingredients: 236.59 ml butter or 236.59 ml margarine, softened; 473.18 ml sugar; 5 eggs; 591.47 ml all-purpose flour; 4.92 ml baking powder; 4.92 ml baking soda; 1.23 ml salt; 236.59 ml buttermilk; 236.59 ml grated coconut; 2.46 ml lemon extract; 2.46 ml coconut flavoring; lemon slice; 118.29 ml butter, softened; 946.36 ml sifted powdered sugar; 44.37 ml milk; 29.58 ml lemon juice; 4.92 ml grated lemon rind; 2.46 ml vanilla extract; 2.46 ml butter flavoring

Submitted by ratherbeswimmin

"Southern Living"

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Ready In:: 1hr 25mins
Ingredients:: 19
Serves:: 12

ingredients

236.59 ml butter or 236.59 ml margarine, softened
473.18 ml sugar
5 eggs
591.47 ml all-purpose flour
4.92 ml baking powder
4.92 ml baking soda
1.23 ml salt
236.59 ml buttermilk
236.59 ml grated coconut
2.46 ml lemon extract
2.46 ml coconut flavoring
lemon slice
Lemon-Butter Cream Frosting
118.29 ml butter, softened
946.36 ml sifted powdered sugar
44.37 ml milk
29.58 ml lemon juice
4.92 ml grated lemon rind
2.46 ml vanilla extract
2.46 ml butter flavoring

directions

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.

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Reviews

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.

Clovis Ann
A wonderfully moist and sweet cake! Turned out beautifully and didn't stick around long! Instead of baking it in a 9 x 13 in. cake pan I put it in a cookie sheet which served more for our potluck. Will definately make again.

LadyCordelia