Special Coconut Sheet Cake

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Grease an 18x13x1-inch rimmed baking pan.

Step 3 -In a large bowl, add the flour and the granulated sugar and stir to combine.

Step 4 -In a medium saucepan over medium heat, add 1/2 cup of the butter, the water, and the shortening and cook, while stirring constantly, until the butter mixture comes to a boil.

Step 5 -Add the hot butter mixture to the flour mixture and stir to combine.

Step 6 -In this order, add the buttermilk, the baking soda, the eggs, the vanilla extract, and 1 teaspoon of the coconut extract to the butter mixture, stirring to combine after each addition.

Step 7 -Add the 1/4 cup of shredded coconut to the batter and stir to combine.

Step 8 -Pour the batter into the prepared baking pan, spreading it out evenly.

Step 9 -Bake until the cake is cooked through, about 20 minutes.

Step 10 -In a medium saucepan over medium heat, add the remaining butter and the milk and cook, while stirring constantly, until the milk mixture comes to a boil.

Step 11 -Add the powdered sugar and the remaining coconut extract to the milk mixture and stir to combine until smooth.

Step 12 -Using a fork, poke holes in the top of the hot cake.

Step 13 -Evenly pour the coconut glaze over the top of the hot cake.

Step 14 -Evenly sprinkle the extra shredded coconut on top of the glazed cake.

Step 15 -Slice and serve.