Coconut Texas Sheet Cake

1 cup unsalted butter
1 cup water
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1/2 cup unsalted butter (for frosting)
1/4 cup milk
3 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
1 cup sweetened shredded coconut (for frosting)

1. Preheat your oven to 350°F (175°C) and grease a 13×18 inch sheet pan.

2. In a medium saucepan, combine 1 cup of butter and 1 cup of water. Bring to a boil, then remove from heat.

3. In a large mixing bowl, whisk together sugar, flour, salt, and baking soda.

4. Pour the butter and water mixture over the dry ingredients and stir until combined.

5. Add the eggs, sour cream, and vanilla extract, and mix until the batter is smooth.

6. Fold in 1 cup of shredded coconut.

7. Pour the batter evenly into the prepared sheet pan and spread it out with a spatula.

8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

9. While the cake is baking, prepare the frosting. In a medium saucepan, melt 1/2 cup of butter and 1/4 cup of milk over medium heat.

10. Remove from heat and gradually whisk in the powdered sugar and 1 teaspoon of vanilla extract until smooth.

11. Fold in 1 cup of shredded coconut.

12. Once the cake is done baking, allow it to cool slightly, then spread the frosting evenly over the warm cake.