I guess the sayings true, I never seen Texas, but they say everything’s bigger in Texas, and with this sheet cake it’s certainly a biggggggg cake! A couple months ago, my daughter got asked to participate in an alumni band project to honor the retiring teacher she had during her stint in High School. There was going to be a large reception and they were asking for food to serve during the reception. With a large crowd expected, I volunteered to make meatballs and two cakes, a Coconut and a Chocolate Texas Sheet Cake. Soooooo basically the cakes are just large sheet cakes that are unique because you cook the base of the cake on the stove top
then bake in the oven, then cook the frosting on the stove before spreading on a fresh out of the oven cake!
Different, but sooooo good, thin but rich, and with the coconut cake, soo coconutty! First combine flour, sugar, salt and baking powder in a bowl, and set aside.
Then add butter and water to a sauce pan, bring to a boil, and combine with flour mixture,
then add sour cream, eggs, coconut extract and coconut
Spread into a 12 x 18 inch pan bake for 20 – 25 minutes while it’s baking make frosting by melting butter adding milk the coconut extract and powder sugar when it comes out of the oven pour frosting over the cake and top with additional coconut!
My husband thought it was awesome! He didn’t get to go the retirement party, he was very sick, and wanted me to cut he a piece before I went….. Yeah, sorry honey, that’s frowned upon, but I saved him a piece after the party and he loved it!
2 cups of flour
1 1/2 cups of sugar
1 teaspoon of salt
1 teaspoon of baking powder
2 sticks of butter
1 cup of water
1/2 cup of sour cream
2 large eggs
1 teaspoon of coconut extract
1 cup of coconut
1 stick of butter
1/4 cup of milk
1/2 teaspoon of coconut extract
3 cups of powder sugar
Preheat oven to 350 degrees, and spray a 12 x 18 baking sheet with nonstick cooking spray and set aside. In a large bowl combine flour, sugar, salt and baking powder and set aside. In a sauce pan combine butter and water and bring to a boil. When it boils, remove from the heat and stir in sour cream, eggs, then stir butter mixture into flour mixture and stir to combine. Once combined add coconut extract and coconut and pour into prepare pan and bake for 20 – 25 minutes until it starts to pull away from the sides of the pan.
Toward the end of the cooking, make the icing, adding butter and milk to a sauce pan and bringing to a boil. Once it boils, remove from the heat and whisk in the powder sugar and extract until smooth.
When the cake is done, pour icing over the cake and smooth with a spatula to cover the whole cake!
Enjoy and have a great day!