Now, there’s more than one way to make a Texas Sheet Cake, you know. There’s Classic White Texas Sheet Cake, of course. But we’ve also got black forest and almond and eggnog and turtle… What I’m saying is, we love a Texas Sheet Cake here at 12 Tomatoes. So here’s another one! This time we’ve got a coconut version for you and it’s every bit as soft and sweet and white as the classic, but this time has a tropical twist.

You’ll start with classic Texas sheet cake stuff, boiling some butter and water in a pan. Then you stir in sugar, egg, sour cream, and in this case — coconut extract. Then, flour and baking soda. An easy one bowl batter! That goes into a sheet pan and bakes and then you’ll top it with coconut.

And then comes the frosting, which is more of a pourable glaze type of situation. You boil butter and milk and then stir in powdered sugar and coconut extract and pour it allllll over the cake.

You want to do that while it’s still warm so that sweet and sticky goodness really soaks in before everything cools together into one nice little cake/coconut/frosting medley.

Then you can finally slice and serve and you get a cake that’s moist and buttery with a sweet coconut chew to go with it. It still feels classic, but with a fun little twist.