Instructions:
Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and flour a Bundt cake pan.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Extracts:
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add Coconut Milk and Shredded Coconut:
Pour in the canned coconut milk and add the shredded coconut to the batter. Mix until everything is well incorporated.
Bake the Cake:
Texas Toast Sloppy
This recipe is absolutely fantastic! It tastes even better the next day… if you have the patience to wait!
Canned Salmon Patties Don’t Lose This Recipe
Coach Goes Viral Online For This One Act During Kids’ Basketball Game.
Banana Chocolate Chip Muffins
Chicken Pad Thai
These delightful “snowball” cookies feature my all-time favorite ingredient, ensuring they disappear quickly in our household!
Zucchini Enchilada Roll Ups
Healthy Apple-Carrot Oat Pancakes (Flourless & Sugar-Free)









