Gluten Free Coconut Sheet Cake

• 1 stick of butter, melted
• 1/2 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 1 tsp. coconut extract
• 1/2 c. applesauce
• 1/2 c. Greek yogurt
• 1/2 c. milk (can use coconut milk)
• 2 eggs
• 3/4 tsp. baking soda
• 1 c. gluten free flour blend
• 3/4 c. coconut flakes, finely ground

Coconut Glaze

• 4 Tbsp. butter
• 6 Tbsp. coconut oil
• 1/4 c. milk
• 1/2 tsp. coconut extract
• 2 c. powdered sugar
• Optional- 1/2 c. coconut flakes, finely ground
• 3/4 c. coconut flakes, toasted

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk the butter, brown sugar, maple syrup, vanilla, coconut extract, applesauce, yogurt, milk, and eggs. Then, whisk in the baking soda and flour.
• in a small food processor, pulse the coconut flakes until finely ground. Stir into the batter. Then, pour cake batter into a greased jelly roll pan. Spread evenly with a knife or offset spatula. Bake for 12-16 minutes, until an inserted toothpick comes out clean.
• In a small saucepan, heat the butter, coconut oil, milk, coconut extract, and powdered sugar over low heat. Whisk until a thick glaze is formed. Pour over the warm cake and quickly spread with an offset spatula. Sprinkle with toasted coconut flakes.
• Store cake in the fridge. Best kept overnight and served the next day.