13 ½ oz Thai Kitchen® coconut milk (400 mL), 1 can
Frosting
16 oz chocolate frosting (455 g)
1 ½ cups shredded coconut (150 g)
Nutrition Info
Calories 752
Fat 41g
Carbs 90g
Fiber 3g
Sugar 59g
Protein 8g
How to Make It
1. Step
Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
2. Step
In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
3. Step
In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
4. Step
Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
5. Step
Pour the cake batter onto the prepared baking sheet and spread in an even layer.
6. Step
Bake for 20–25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
7. Step
Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
