Cream of coconut! How delightful. Don't buy coconut milk by mistake...this is the thick gunky stuff that you have to mix before using. Gunky. That doesn't sound very appetizing, does it? Trust me, this cake is amazing, even with the gunky stuff added! Add angel cream frosting if you want to make this into an authentic Pennsylvania Dutch experience.
Coconut Cream Sheet Cake
1 egg plus 5 more egg whites
3/4 c cream of coconut
1/4 c water
1 t coconut extract
1 t vanilla extract
2 1/4 c cake flour
1 c sugar
1 T baking powder
1 t salt
1 1/2 sticks (12 T) butter, slightly softened
Preheat oven to 325 with rack in the lower-middle. Spray or grease a 9 x 13 cake pan and line the bottom with parchment paper. In a large glass measuring cup, beat the eggs through the extracts with a fork until thoroughly mixed. In a large bowl, whisk together the flour through the salt. With a mixer on low speed, add the butter 1 T at a time until the mixture looks like coarse meal. With the mixer running, add half of the liquid to the flour mixture, increasing speed to beat until light and fluffy. Add the rest of the liquid slowly with the mixer still running. Mix at medium-high just until all ingredients are combined and smooth.
Bake for about 40-45 minutes and test with a toothpick. The cake should be golden brown and slightly pulled away from the pan sides. Cool in the pan on a wire rack.
Angel Cream Frosting with Toasted Coconut
1 cup shortening
2 cup confectioners sugar
2 c shredded coconut (sweetened is fine)
Spread out half of the coconut on a baking sheet and toast until golden brown in a 325 oven. It should take about 15 minutes. Stir several times while toasting.
Whip together shortening and sugar until creamy (about 10 minutes with an electric mixer). Stir in half the coconut (a mixture of toasted and untoasted). After spreading the frosting, top with the remaining coconut.