Coconut Crunch Cake

Measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring.

  • Prep:
  • Total Time:
  • Servings: 10
Coconut Crunch Cake

Source: Martha Stewart Living

Ingredients

Cake

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 1/2 cup cream of coconut
  • 1 teaspoon pure vanilla extract
  • 1/4 cup coconut oil
  • 1 cup sugar
  • 3 large eggs

Topping

  • 2 large egg whites
  • 1/8 teaspoon coarse salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 3 cups sweetened shredded coconut (8 ounces)
  • Chocolate Sauce, for serving

Directions

  1. Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.

  2. Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.

  3. Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.

  4. Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

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