I think you could probably half this recipe to bake in an 8-inch square pan, but I haven't tried. Let me know if you do!
|Easy Coconut Sheet Cake with Whipped Coconut Icing|
Recipe by: Cake adapted from The Girl Who Ate Everything and icing adapted from Missy Dew on Tasty Kitchen
Yield: 24-28 servings
1 cup butter
1 cup water
2 1/4 cups cake flour
2 cups white sugar
2 eggs, lightly beaten
1/2 cup sour cream
1/4 teaspoon vanilla extract
3/4 teaspoon coconut extract
1 teaspoon baking soda
1 teaspoon salt
1/2 cup canned coconut milk, shaken
Whipped Coconut Icing Ingredients:
1 1/2 cup milk
7 tablespoons plus 1 1/2 teaspoons flour
1 3/4 cups plus 2 tablespoons granulated sugar (not powdered sugar)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons coconut extract
3/4 cup butter, at room temperature
3/4 cup coconut plus more for topping
Make the cake: Preheat the oven to 375 degrees and spray a 15 x 10 x 1″ baking sheet with PAM Cooking Spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the eggs, sour cream, vanilla extract, coconut extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking sheet.
Bake at 375 degrees for 15-17 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don’t wait for the top to get golden brown, necessarily — mine stayed pale). After it’s cooled for 10 minutes, poke holes throughout the cake with a fork. Pour the coconut milk evenly over the cake. Cover the cake and chill it in the fridge for 3 hours or overnight.
Make the frosting: heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the vanilla extract. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along). Once the mixture is cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream. Mix in the coconut. Frost your completely cooled cake with a thick layer. Sprinkle more coconut on top.
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