Lemon-Coconut Sheet Cake

Southern Living

• Ready In: 1 hr 25 mins
• Serves: 12

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.