Ingredients
Scale
- 2 cups coconut
- 1 teaspoon butter
- 13×18 inch cookie sheet pan
- sugar
- flour
- baking soda
- salt
- butter
- coconut milk
- eggs
- sour cream
- coconut extract
- powdered sugar
Instructions
- Toast 2 cups of coconut by melting 1 teaspoon of butter in a large frying pan. Stir over low-medium heat until light brown. Pour onto wax paper to cool.
- Preheat the oven to 325 F and grease a 13×18 inch cookie sheet pan.
- In a medium bowl, whisk together sugar, flour, baking soda, and salt.
- In a medium saucepan, combine butter and coconut milk over medium heat. Bring to a boil, then remove from heat and whisk into the dry mixture.
- Add eggs, sour cream, and coconut extract, whisking to combine.
- Fold in half of the toasted coconut.
- Pour the batter into the prepared pan and bake for 18-22 minutes, until light golden brown.
- Prepare the coconut glaze by combining butter and coconut milk in the saucepan, boiling it, then removing from heat and mixing in powdered sugar, salt, and coconut extract.
- Once the cake is out of the oven, pour the glaze over it and sprinkle with the remaining toasted coconut. Allow to cool before serving.
Notes
Be careful not to burn the coconut while toasting.
Ensure that the cake is fully baked before applying the glaze to maintain its texture.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.