Coconut Cake

This coconut cake made in a 9×13 pan and is simple to bring to a pot luck as there are no layers to shift in transit. It uses three different dimensions of coconut flavour: coconut milk, shredded coconut and coconut extract. The cake uses coconut milk and extract, the topping uses extract and shredded coconut.

2 cups flour
2 cups sugar
2 eggs, lightly beaten
1 tsp. coconut extract
2 tsp. baking powder
1/2 tsp. salt

1 cup butter
1 can coconut milk (398 ml)

Preheat oven to 375 degrees Fahrenheit.

Slowly melt butter in saucepan. When melted, add the can of coconut milk and heat until steaming hot. Do not boil.

In a mixing bowl add the flour, sugar, eggs, extract, baking powder and salt. Use whisk attachment to blend. It will be granular.

 Pour the hot butter mixture overtop and whisk until completely blended. 

 Pour into a greased 9×13 pan. Bake for 30 minutes, or until toothpick inserted in the middle comes out clean. Cool.


1 1/2 cups of whipping cream
1 package Dr. Oetker whip cream stabilizer
1/4 cup sugar
1 tsp. coconut extract

1 1/4 cups of flaked, sweetened coconut

Whip the cream and stabilizer until cream starts to hold its shape.  (I like to use the stabilizer with whipped cream that will not be used immediately so it does not separate and become weepy. Only happy cream here please.) Slowly add the sugar while whipping. Add the extract. When nicely whipped, spread on cooled cake. Sprinkle coconut over the top. Tada!


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