Lemon-Coconut Sheet Cake

1 C. softened butter or oleo
2 C. sugar
5 eggs
2-1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 C. buttermilk
1 C. grated coconut
1/2 tsp. lemon extract
1/2 tsp. coconut extract
1/2 tsp. coconut flavoring
Lemon Buttercream Frosting
lemon slices (optional)

Cream butter; gradually add sugar, beating well with electric mixer. Add eggs, one at a time, beating well. Combine flour, baking soda and powder and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in grated coconut and other 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. Cool in pan 10 minutes. Remove cake from pan and allow cake to cool completely. Spread Lemon Buttercream Frosting on top and sides of cake. Garnish with lemon slices if desired.

Lemon Buttercream Frosting:
1/2 C. butter or margarine, softened
4 C. powdered sugar
3 Tbsp. milk
2 Tbsp. lemon juice
1 tsp. grated lemon rind (optional)
1/2 tsp. vanilla
1/2 tsp. butter flavoring (optional)
Cream softened butter; add the remaining ingredients, beating until smooth.

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