Coconut Texas Sheet Cake

Start by toasting the 2 cups of coconut. Melt a teaspoon of butter in a large frying pan. Once melted add coconut and stir over low-medium heat until starting to turn light brown. Be careful not to burn. When finished toasting pour onto a piece of wax paper or paper towel to cool.
Preheat oven to 325 F and grease a cookie sheet pan (13×18''). Set aside.
In a medium bowl add the sugar, flour, baking soda and salt and whisk all together.
Add butter and coconut milk to a medium saucepan over medium heat. Bring mixture to a boil, then remove from heat and add to the dry mixture and whisk.
Add in the eggs, sour cream and coconut extract and whisk together.
Fold in half the toasted coconut.
Pour batter into prepared pan. Bake for 18-22 minutes, or until light golden brown around the edges and top of the cake. When there is about 5 minutes left before the cake is done baking, start the coconut glaze.
Add butter and coconut milk to the same medium saucepan and bring to a boil over medium heat. Remove from heat and add in powdered sugar, salt and coconut extract. I like to mix with electric beaters to make sure it's smooth.
Pour glaze over cake once you remove it from the oven, and use a spatula to spread evenly over the cake. Top with remaining cup of toasted coconut. Allow to cool before cutting.