Recipe Ingredients
- 1 cup unsweetened full-fat coconut milk (from 13.5-ounce can)
- 1 cup granulated sugar
- 1/4 cup Browned Butter, cooled
- 2 large Land O' Lakes Eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded sweetened coconut
Frosting
- 2 1/4 cups powdered sugar
- 1/4 cup unsweetened cocoa
- 1/8 teaspoon salt
- 1/2 cup Land O' Lakes Butter, softened
- 1/3 cup unsweetened full-fat coconut milk (from 13.5-ounce can)
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut, toasted
Nutrition Info (Per Serving)
Recipe Directions
- Heat oven to 375°F. Spray 9-inch square baking pan with nonstick cooking spray.
- Shake can of coconut milk to evenly distribute fat before measuring. Pour 1 cup coconut milk into large bowl. Add granulated sugar, cooled browned butter, eggs, 1 1/2 teaspoons vanilla and coconut extract; mix until well combined. Add flour, baking powder and 1/2 teaspoon salt; mix until well combined. Stir in 1/2 cup coconut.
- Pour batter into prepared pan; bake 18-22 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
- Meanwhile, combine powdered sugar, cocoa and 1/8 teaspoon salt in medium bowl. Place butter into clean medium bowl; beat at medium speed until creamy. Reduce speed to low. Gradually beat in powdered sugar mixture alternately with 1/3 cup coconut milk, scraping bowl often, until well mixed. Stir in 1 teaspoon vanilla.
- Frost cooled cake with chocolate frosting; sprinkle with toasted coconut. Store covered at room temperature up to 3 days.
TIP
To toast coconut, spread coconut in single layer on ungreased baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.
