LEMON COCONUT SHEET CAKE

1 cup butter or margarine, softened

2 cups sugar

5 eggs

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 cup grated coconut

1/2 teaspoon lemon extract

1/2 teaspoon coconut flavoring

Lemon Cream Frosting

Optional: Lemon slices

Cream butter; gradually add sugar, beating well with electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in grated coconut and flavorings.

Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake from pan, and place on a serving tray. Allow cake to cool completely.

Spread Lemon cream frosting on top and sides of cake. Garnish with lemon slices, if desired.

Makes one 13 x 9 x 2 cake.