White Texas Sheet Cake.
Have you ever had it or heard of it?
In case you haven’t, I’m here to tell you it’s ridiculousy delicious. My mom makes a killer one. It’s good. Really, really good.
The cake is normally made with almond extract, which is fabulous, but I decided to swap it out for coconut extract . . . it’s scrumptious. One of the best parts about this cake is that you pour the frosting over the warm cake, so it kind of seeps in and makes this cake so incredibly moist, it kind of just melts in your mouth, which if you ask me, is completely a good thing.
- 1 cup butter
- 1 cup water
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 2 tsp. coconut extract
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups powdered sugar
- 1 1/2 teaspoons coconut extract
- Toasted coconut (optional)
Preheat oven to 375. Grease a 15x10x1 jelly roll pan.
In a large saucepan, bring the butter and water to a boil. Remove from heat and stir in sugar, beaten eggs, sour cream and extract. Add flour, salt and baking soda, stir until well combined.
Pour into a prepared pan. Bake for 20-22 minutes or until golden brown.
To make frosting: In a medium saucepan, bring butter and milk to a boil. Remove from heat and add powdered sugar and coconut extract. Mix until smooth. Pour over warm cake.
If you want to use the almond extract instead, use 1 tsp. in the cake and 1 tsp. in the frosting. If you want the almond flavor a little stronger, feel free to add a little more.