Lime is pair today with coconut creating another winning combination. We all know to put the lime in the coconut!
This is a variation on the white texas sheet cake with a more tropical flair. The coconut just adds to the buttery flavor of the cake. The frosting is what gives you that nice tangy lime flavor. Then it all gets topped with some crunchy toasted coconut.
This cake is really awesome and I ate more than my share when we had it here. Make it for your summer party. It makes plenty to feed a crowd!
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs, beaten
- ½ cup sour cream
- 1½ tsp coconut extract
- 1 tsp baking soda
- ½ cup butter
- ¼ cup milk
- 4 cups confectioners' sugar
- 1 tsp coconut extract
- 3 Tbsp lime juice
- ¾ cuptoasted coconut
- In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and until smooth.
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 12-15 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool completely.
- For frosting, in a bowl cream butter. Then mix in the remaining ingredients until smooth and fluffy. Spread over cooled cake.
- Before serving top with toasted coconut. Serves 24.
Recipe adapted from Jamie Cooks It Up.