Brown Butter Coconut Snacking Cake

Brown butter deepens the flavor of this quick and easy cake. Add chewy coconut and a decadent chocolate frosting for perfection delivered in a 9-inch baking pan!

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20 min

Prep Time

1 hr 05 min

Total Time

servings

Ingredients

Cake

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

Frosting

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

STEP 1

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

280 Calories

12 Fat (g)

45 Cholesterol (mg)

220 Sodium (mg)

41 Carbohydrates (g)

1 Dietary Fiber

2 Protein (g)

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