Ingredients
Scale
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 1/2 tsp coconut extract
- 1 tsp baking soda
- FROSTING:
- 1/2 cup butter
- 1/4 cup milk
- 4 cups confectioners’ sugar
- 1 tsp coconut extract
- 3 Tbsp lime juice
- TOPPING:
- 3/4 cup toasted coconut
Instructions
- 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.
