A long, long, long time ago – like 40 years ago (wait, that would make me like 10 so, not that long ago) – the idea of going to a church basement supper was some people’s idea of a really good time.
Picture this…a bunch of people, probably most from within your own community, sharing a table, eating really awesome homemade, wholesome food that that was made in someone’s kitchen just a few hours before – probably whipped together with ingredients that came from their own backyard. Tummy-filling shepherd’s pie, heart-warming stew, and the best desserts on the planet.
Now, partaking in these dinners is not where you should be careful of calorie consumption because, believe me, the desserts that come out of those kitchens are some of the most decedent around.
This sheet cake is a perfect example! It is a recipe that I found in the back of a spiral-bound, church bazaar cookbook I bought at a garage sale years ago. If you can get past the dozen or so recipes for different versions of tomato aspic (think tomato Jello – eeeesh!), then you will have a bunch of new dessert recipes that you won’t regret dishing out a couple of bucks for!!
This one is exactly what church basement suppers were made of: made with all the magical things that make you feel all nostalgic like sugar, condensed milk (yup, more sugar), eggs, flour, coconut, pineapple and nuts. There is nothing that will make you happier!!
Go on…whatcha waiting for??
Old Fashioned "Church Supper" Almond Coconut Cake
This is a sweet sheet cake that will make anybody happier! Filled with crushed pineapple to ensure the cake is moist and drenched in a sweet milk liquid and then topped with coconut and almonds, you are sure to make friends with this one!!
- 2 cup flour
- 1 tsp baking soda
- pinch salt
- 1 1/2 cup sugar
- 2 eggs
- 1 tsp coconut or almond extract (can sub in vanilla extract)
- 1 540 ml can crushed pineapple, drained
- 1 300 ml can condensed milk
- 1/2 cup milk
- 3/4 cup shredded coconut
- 1 cup sliced almonds
Preheat oven to 350 and line a 9 x 13" pan with parchment paper or spray with cooking spray.
In a small bowl, mix together flour, baking soda and salt; set aside.
In the bowl of an electric mixer, beat eggs and sugar together until fluffy; add in extract and pineapple and mix well.
Add dry mix into wet egg/pineapple mixture and stir just until combined (do not over-mix).
Pour batter into prepared pan and bake until firm to the touch and browned on top (between 30-40 minutes depending on your oven).
While the cake is in the oven, put the condensed milk and regular milk in a small saucepan; bring to a boil and cook for about 5 minutes until the mixture becomes a bit thick.
Poke holes in the cake when it comes out of the oven and pour the hot milk mixture over the top (it seems like a lot but it will absorb).
While the mixture is still sticky, spread the coconut over the top and then top with the almonds and press down slightly.
Let the cake cool in the pan for about 20-30 minutes.
Lift the cake from the pan (by lifting the parchment by the corners) and place on a cutting board; peel back the parchment and cut into squares.
Serve at room temperature or, for a really decadent treat, warm up the squares and serve with cold vanilla ice cream.