Coconut Sheet Cake with Meyer Lemon Frosting

Coconut Sheet Cake with Meyer Lemon Frosting
Servings: 24 Prep 25 mins Bake 350°F 30 mins

Ingredients

Cake
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups 2% milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 4 egg whites, at room temperature
  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup jarred lemon curd
Frosting
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 16 ounce box confectioners' sugar
  • 1/4 cup Meyer (or regular) lemon juice
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup shredded coconut
  • Food coloring (optional)

Make It

Cake

1. Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Line bottom with wax paper. Coat paper.

2. In a large bowl, whisk together flour, baking powder and salt. Combine milk and extracts. In a medium-size bowl, beat egg whites until frothy and then beat in 1/4 cup of the sugar until stiff peaks form.

3. In a second large bowl beat remaining 11/4 cups sugar with butter on low. Beat in flour mixture, alternating with milk mixture. Beat 1 minute. Fold in beaten egg white mixture in 2 batches.

4. Spoon batter into prepared pan and spread evenly. Bake at 350 degrees F for 30 minutes, until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Turn out onto wire rack and cool completely.

Frosting

5. In a large bowl, beat together butter, confectioners' sugar, lemon juice, milk and extracts until smooth.

6. Place toothpicks around the edge of cake, halfway up sides. Using picks as a guide, slice cake in half horizontally. Using two large spatulas, lift off top layer and place on a cutting board. Spread lemon curd on cut side of bottom layer. Gently replace top layer.

7. Reserve 1 1/2 cups of the frosting for piping a border and message. Spread cake with remaining frosting. Press coconut onto sides. Transfer 1 cup of the reserved frosting to a piping bag fitted with #21 star tip. Pipe shell pattern on top edge of cake. Tint remaining 1/2 cup frosting with food coloring, if desired. Transfer to bag fitted with writing tip and inscribe.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 405, Fat, total (g): 14, chol. (mg): 31, sat. fat (g): 9, carb. (g): 70, fiber (g): 1, pro. (g): 3, sodium (mg): 135, Percent Daily Values are based on a 2,000 calorie diet.