Lemon-Coconut Sheet Cake
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
929
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).