Step 1

Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.

Step 7

Sprinkle coconut over warm cake.

Step 8

Combine butter, half & half and salt in a small saucepan then heat until simmering.

Step 9

Meanwhile, sift powdered sugar into a mixing bowl (the sifting is optional but it prevents lumps). Pour hot mixture into bowl with powdered sugar. Add coconut extract then stir until smooth.

Step 10

Working in a wide drizzle, slowly pour warm icing all over coconut and cake. Allow cake to rest 30 minutes before serving.

Step 11

Once the cake is cool, cover then store at room temperature.