Ingredients
Scale
- 2 cups coconut, shredded
- 1 teaspoon butter
- 2 cups sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- 1 cup coconut milk
- 2 eggs
- 1 cup sour cream
- 1 teaspoon coconut extract
- 1 cup powdered sugar
Instructions
- Toast the shredded coconut in a large frying pan with melted butter over low-medium heat until light brown, then cool on wax paper.
- Preheat the oven to 325°F and grease a 13×18 inch cookie sheet pan.
- Whisk together sugar, flour, baking soda, and salt in a medium bowl.
- In a saucepan, combine butter and coconut milk; bring to a boil, then mix with dry ingredients.
- Whisk in eggs, sour cream, and coconut extract until combined.
- Fold in half of the toasted coconut, then pour the batter into the prepared pan.
- Bake for 18-22 minutes until the edges are light golden brown. Prepare the glaze during the last 5 minutes of baking.
- Create the glaze by bringing butter and coconut milk to a boil, then mix with powdered sugar, salt, and coconut extract until smooth.
- Pour the glaze over the cake upon removal from the oven and spread evenly, topping with the rest of the toasted coconut. Cool before slicing.
Notes
Be cautious while toasting coconut to avoid burning it.
Ensure the cake is completely cool before cutting to maintain its shape.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.