Coconut Texas Sheet Cake (Print Version)

# Ingredients:

→ Cake

01 - 227 g unsalted butter
02 - 240 ml water
03 - 400 g granulated sugar
04 - 250 g all-purpose flour
05 - 0.5 teaspoon salt
06 - 1 teaspoon baking soda
07 - 2 large eggs
08 - 120 g sour cream
09 - 1 teaspoon vanilla extract
10 - 70 g sweetened shredded coconut

→ Frosting

11 - 113 g unsalted butter
12 - 60 ml whole milk
13 - 360 g powdered sugar
14 - 1 teaspoon vanilla extract
15 - 70 g sweetened shredded coconut

# Instructions:

01 - Preheat oven to 175°C and lightly grease a 33 x 46 cm sheet pan.
02 - Combine 227 g unsalted butter and 240 ml water in a medium saucepan; bring to a boil, then remove from heat.
03 - In a large bowl, whisk together 400 g granulated sugar, 250 g all-purpose flour, 0.5 teaspoon salt, and 1 teaspoon baking soda.
04 - Pour hot butter-water mixture over dry ingredients and stir until thoroughly combined.
05 - Add 2 large eggs, 120 g sour cream, and 1 teaspoon vanilla extract; mix until batter is smooth and homogenous.
06 - Fold in 70 g sweetened shredded coconut until evenly distributed.
07 - Evenly spread batter into the prepared sheet pan and bake for 18–20 minutes, or until a toothpick inserted in the center emerges clean.
08 - While the cake bakes, melt 113 g unsalted butter with 60 ml milk in a medium saucepan over medium heat.
09 - Remove pan from heat; gradually whisk in 360 g powdered sugar and 1 teaspoon vanilla extract until smooth.
10 - Fold in 70 g sweetened shredded coconut to the frosting.
11 - When cake is baked, let it cool briefly, then spread frosting evenly over the warm surface.
12 - Allow cake to cool completely before cutting into squares for serving.

# Notes:

01 - For best texture, spread frosting while cake is still warm to allow better absorption.

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