Dinner Done! – That Famous Coconut Crunch Cake Just Got Way Better

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An incredible, moist, coconut-y cake is paired with the famous coconut crunch topping. The only question is…why did it take so long for this match to come about?

THE NEW CRUNCH CAKE

CAKE:

  • 1 3⁄4 cups flour
  • 3⁄4 cup unsweetened coconut flakes
  • 1 1⁄2 cups sugar
  • 1 1⁄2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 1⁄2 cup canned full-fat coconut milk (mixed to an even consistency)
  • 1⁄2 cup oil
  • 4 eggs
  • 1 teaspoon vanilla extract

COCONUT CRUNCH:

  • 1⁄2 cup coconut flakes (sweetened or unsweetened)
  • 2⁄3 cup flour
  • 1⁄4 cup brown sugar
  • 1⁄4 cup oil

ICING:

  • 2 cups confectioners’ sugar
  • 1⁄4 cup boiling water
  • 2 tablespoons oil
  • 1⁄2 teaspoon vanilla
  1. Preheat oven to 350F. Line and grease an 8-inch springform pan or Bundt cake pan.
  2. In a bowl, combine all ingredients for the cake. Mix well. Add batter to prepared pan and bake for 40-45 minutes. Let cool.
  3. Line a baking sheet with parchment paper. Combine all Coconut Crunch ingredients. Spread on prepared baking sheet and bake for 12-15 minutes.
  4. Combine all icing ingredients. Once cake is cool, drizzle icing over cake and add coconut crunch. The icing is meant to act as a “glue” to attach the crumbs to the cake. Continue to drizzle more layers of icing and crunch until all the crunch is “stuck” to the cake. Finish with a final drizzle of icing. You might not need all.

Yield: 8-10 servings; 1 cake

Sweetened or unsweetened coconut?

We used unsweetened coconut inside the cake. For the topping, the original recipe calls for sweetened coconut, so we left the “famous” topping as-is. Either would be interchangeable.