Ingredients
10
10 servings
- •nonstick cooking spray, for greasing
- •2 cups all-purpose flour
- •1 teaspoon McCormick Ground Cinnamon
- •½ teaspoon salt
- •1 teaspoon baking soda
- •½ cup cocoa powder
- •1 cup butter, softened
- •2 cups light brown sugar
- •4 large eggs
- •1 teaspoon McCormick® vanilla extract
- •13 ½ oz Thai Kitchen® coconut milk, 1 can
- •16 oz chocolate frosting
- •1 ½ cups shredded coconut
Instructions
- Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
- In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
- 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.
- 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.
- Pour the cake batter onto the prepared baking sheet and spread in an even layer.
- Bake for 20–25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
- Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
- Slice and serve.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 752
- Carbohydrate: 90g
- Fat: 41g
- Fiber: 3g
- Protein: 8g
- Sugar: 59g
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