Ingredients for Lemon Coconut Sheet Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- Baking Soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Coconut
- Lemon Extract
- Coconut Flavoring
- Lemon Slice
- Powdered Sugar
- Milk
- Lemon Juice
- Lemon Rind
- Vanilla Extract
- Butter Flavoring
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Coconut Sheet Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Coconut Sheet Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- Cream together 1 cup softened butter and 2 cups sugar until light and fluffy.
- Beat in eggs one at a time, then stir in lemon zest and lemon juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup shredded coconut.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the frosting: Cream together 1/2 cup softened butter and 2 cups powdered sugar until smooth.
- Beat in 2 tablespoons lemon juice and 1 teaspoon lemon zest until light and fluffy.
- Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is completely cool, frost the top and sides with the lemon frosting.
- Garnish with lemon slices, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
297g
Fat
97g
Carbs
32g
