Old-Fashioned Coconut Sheet Cake
 
Makes 1 (13x9-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1½ cups (300 grams) sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3 cups (300 grams) cake flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1¼ cups unsweetened coconut milk
  • Coconut Cream Frosting (recipe follows)
  • 1 cup (50 grams) large flake coconut, toasted
Instructions
  1. Preheat oven to 350°F. Spray a 13x9-inch baking dish with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes. Add egg yolks, one at a time, beating well after each addition. Add extracts, beating to combine.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Transfer to a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed just until stiff peaks form. Fold egg whites into batter. Pour batter into prepared pan (smoothing top if necessary).
  4. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely on a wire rack. Spread Coconut Cream Frosting over cake; sprinkle with coconut.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/old-fashioned-coconut-sheet-cake/