Old Fashioned "Church Supper" Almond Coconut Cake

Old Fashioned “Church Supper” Almond Coconut Cake

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Old Fashioned "Church Supper" Almond Coconut Cake

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??

ingredients for coconut cake
Get your ingredients ready!
batter for coconut cake
The glorious batter
coconut cake pre-bake
ready for the oven
condensed milk topping
cooking the milk and condensed milk to make the glorious soaking liquid
poking holes in baked cake
Holes need to be poked to absorb the liquid
pouring the liquid over
Now the sweet liquid is poured over the baked cake
cake topped with coconut
Once the liquid has been absorbed, the shredded coconut is sprinkled on
Sliced almonds top the coconut layer
Next, the almonds are sprinkled on

a side view of the crumb

Old Fashioned "Church Supper" Almond Coconut Cake
And, in all it’s beauty, here she is!!

Old Fashioned "Church Supper" Almond Coconut Cake

Old Fashioned "Church Supper" Almond Coconut Cake

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!!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24


  • 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.