Cooking with Paula Deen

One-Layer Wonders

LEMON-COCONUT SHEET CAKE

Makes 1 (13x9-inch) cake

(photo on page 61)

1 cup unsalted butter, softened
1½ cups sugar
4 large eggs, separated
2 tablespoons lightly packed lemon zest
2 tablespoons fresh lemon juice
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1¼ cups unsweetened canned coconut milk
Lemon-Coconut Frosting (recipe follows)
Garnish: toasted sweetened flaked coconut, lemon slices

1. Preheat oven to 350°. Spray a 13x9-inch baking pan with cooking spray.

In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes. Add egg yolks, one at a time, beating well after each addition. Add lemon zest and juice and

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