Lemon-Coconut Sheet Cake

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 1hr 25mins
• Ingredients: 19
• 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.

Reviews

[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.

 

[LadyCordelia]

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.