Thursday, August 4, 2011

Coconut Texas Sheet Cake

This particular recipe was the result of having a hankering for something with coconut in it.  I had an extra can of coconut milk leftover after making homemade Pina Colada's from the night before.  And either I was gonna start cocktail hour a little early that day, or else I needed to figure out a way to bake with it.  And what a wonderful enhancement the coconut milk added to this already fantastic Texas Sheet Cake.  It was the perfect compliment that evening with another batch of Pina Colada's.  What's a girl to do?  I was raised to never waste anything.  And I did only use 6 tablespoons of it in the cake.  

For Cake:
1 cup of water
4 T. of cocoa powder (I use Nestle's, it's cheaper than Hershey's)
1 cup of real unsalted butter
2 cups of all-purpose flour
2 cups of sugar
1/2 tsp. of salt
2 eggs (beaten)
1/2 cup of sour cream
1 tsp. of baking soda

For Frosting:
1/2 cup of real unsalted butter
4 T. of cocoa powder
6 T. of coconut milk (not cream of coconut-it's too thick)
1 lb. of powdered sugar
3/4 cup of shredded coconut for garnish

-Preheat your oven to 375*.  Grease an 11"x13" jelly roll pan (cookie sheet) and set aside.  In a large mixing bowl, combine the flour, sugar and salt.  In a small saucepan over high heat, bring the water, cocoa and butter to a rapid boil; remove from heat and stir into the flour mixture.  Beat in the eggs, sour cream and the baking soda.  Pour into the greased jelly roll pan and bake for 20 minutes.  Meanwhile for the frosting, in a small saucepan over high heat, bring the butter, cocoa and coconut milk to a boil.  Remove from heat and pour into a medium mixing bowl.  Stir in the powdered sugar.  Once the cake is right out from the oven, spread with the frosting and sprinkle the shredded coconut on top.  Let cool completely before slicing.  Store covered at room temperature.  Serves 20.  Enjoy!

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