2 cups flour plus 2 Tablespoon flour
2 cups sugar
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 teaspoon coconut extract
¼ cup shredded coconut
½ cup butter
6 Tablespoons milk
16 oz. powdered sugar
1 teaspoon coconut extract
Additional Ingredients
Sweetened Shredded Coconut for topping
In a large mixing bowl, measure flour and sugar. Set aside.
In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.
Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
Coconut Frosting
Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.
After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.
Sprinkle top of cake with shredded coconut.