Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Coconut Crunch Cake By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 11, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 4 hrs 50 mins Servings: 10 To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of Martha Bakes. Ingredients Cake 1 stick unsalted butter, room temperature, plus more for pan 1 ½ cups all-purpose flour, plus more for pan ½ teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon coarse salt 1 (5.4 ounce) can cream of coconut 1 teaspoon pure vanilla extract ¼ cup coconut oil 1 cup sugar 3 large eggs Topping 2 large egg whites ⅛ 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 Coconut Crunch Cake, for serving Directions 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. 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. Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut. 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. Print