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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 Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 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

Instructions

  • 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.