Dreamy Coconut Cake

Coconut Sheet Cake


2 1/3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon Casa Bella Vida Sea Salt

1 13.5 oz can coconut milk 

1/2 cup butter 

1/2 cup whole milk

2 eggs

2-3 teaspoons Casa Bella Vida Vanilla

3 teaspoons coconut extract


1/2 cup butter 

1/2 cup cream

Dash of salt

2 teaspoons Casa Bella Vida Vanilla

1 teaspoon coconut extract

4-5 cups powdered sugar

3 cups sweetened flaked coconut


Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. 

Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to mix ingredients then set aside.

Combine coconut milk (liquid and solids) and butter in a small saucepan then heat and stir over medium-high heat until boiling. Remove from heat.

Combine half & half, eggs, vanilla and coconut extract in a small bowl then mix well and set aside.

Pour coconut milk mixture into bowl with flour mixture then stir to combine. Add egg mixture then whisk all ingredients together for one minute.

Pour batter into prepared pan then bake for 25 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing.

For the Icing:

With a hand mixer, mix  butter, cream, vanilla, coconut extract and salt. Whipping until light and fluffy. Gradually add powdered sugar until desired consistency is achieved. Spread on cooled cake and top with coconut.