You are aware that there are multiple methods for preparing a Texas Sheet Cake. There’s Classic White Texas Sheet Cake, of course. However, we also have black forest, almond, eggnog, and turtle. What I’m saying is that we at 12 Tomatoes enjoy Texas Sheet Cake. So here is another one! This time, we have a coconut version for you that is just as soft, sweet, and white as the classic, but with a tropical twist.

You’ll begin by cooking some butter and water in a skillet to make a traditional Texas sheet cake. Then whisk in the sugar, egg, sour cream, and, in this case, coconut extract. Then add flour and baking soda. An easy one-bowl batter! That goes on a sheet pan and bakes, then you top it with coconut.

The frosting is more of a pourable glaze. You heat the butter and milk, then stir in the powdered sugar and coconut essence, and pour it all over the cake. You want to do this while it’s still warm so that the sweet and sticky goodness can soak in before everything cools and combines into a wonderful little cake/coconut/frosting medley.Finally, you may slice and serve the cake, which is rich and buttery with a sweet coconut chew to go with it. It feels vintage, yet with a nice twist.