Coconut Crunch Cake
This tender cake features a crispy coconut topping and is a special treat on a busy day.
Servings: 12 servings
Ingredients
For the cake
- 1 ⅓ cup flour
- ⅔ cup sugar
- 2 tsp baking powder
- ⅔ cup milk
- ¼ cup butter, softened
- 1 egg
- 1 tsp vanilla
For the Crispy Coconut Topping
- ¼ cup brown sugar
- 2 tbsp butter, softened
- 1 tbsp milk
- ½ cup sweetened flaked coconut
Instructions
For the cake
- Preheat oven to 350°.
- In a medium bowl, combine the flour, sugar, and baking soda. Add milk, butter, egg, and vanilla. Beat with an electric mixer until well combined.
- Pour into a greased 9 inch round cake pan. Bake for 25-30 minutes until a toothpick inserted near the center comes out clean.*
- Cool the cake for 5 minutes, then remove from pan and place on an oven-safe baking sheet.
- Set oven to broil. (500°)
For the crispy coconut topping
- Combine all the ingredients into a bowl.
- Spread the ingredients on the hot cake.
- Broil for 3 to 4 minutes until crispy and lightly browned.
- Carefully move the cake to a serving plate, if desired.
Notes
*For high altitude I measured the flour heavily, and measured the baking powder a little light. (In other words I used a tiny bit more flour and a very tiny bit less baking powder. Sorry I can't be more specific than that!)
Cake baking tip: To minimize sticking, for a round cake pan, spray with nonstick cooking spray, then set a coffee filter flat in the bottom. When you remove the cake from the pan you only need to run a (plastic) knife around the sides of the cake and it will come right out. Make sure to peel off the coffee filter before serving.