White Texas Coconut Sheet Cake – a delicious recipe with powdered sugar, water, flour, sugar, eggs, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 375. Grease a 15x10x1 jelly roll pan.
2
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.", "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."]
1992
kcal
Calories
35
g
Fat
419
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 4 1/2 cups powdered sugar, 1 cup water, 2 cups flour, 2 cups sugar, and more.
Yes, White Texas Coconut Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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