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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


  • 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)

    Calories 280 Cholesterol 45mg Carbohydrate 41g Protein 2g Fat 12g Sodium 220mg Dietary Fiber 1g

Recipe Directions

  1. Heat oven to 375°F. Spray 9-inch square baking pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Frost cooled cake with chocolate frosting; sprinkle with toasted coconut. Store covered at room temperature up to 3 days.
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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.

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