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Brown Butter Coconut Snacking Cake
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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

How to make

  1. STEP 1

    Heat oven to 375°F. Spray 9-inch square baking pan with nonstick cooking spray.

  2. STEP 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. STEP 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. STEP 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. STEP 5

    Frost cooled cake with chocolate frosting; sprinkle with toasted coconut. Store covered at room temperature up to 3 days.

Tip #1

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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