coconut coffee cake with broiled topping

So amazing – so decadent… what better way to start your day?  EAT CAKE!

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a party without cake is just a meeting… j. child

cake

  • 1 1/2 c homemade baking mix (see below)
  • 1 c sugar ( I use 1/2 c brown, 1/2 c raw)
  • 6 T butter, softene
  • 1 egg, lightly beaten
  • 1 1/2 t vanilla
  • 3/4 c milk

toppingimages

  • 4 T butter, softened
  • 1/2 c brown sugar
  • 2-3 t milk
  • 3/4 c coconut 

Preheat oven to 350; Combine all cake ingredients in a large bowl, mix well. Pour into prepared 9 or 10 inch springform pan or 9 inch square cake pan. bake 35-40 minutes. While cake is baking, prepare the topping in a medium bowl by combining all ingredients – stir just until butter binds to coconut – DO NOT OVERMIX.

Remove cake from oven, carefully spreading the topping over cake. Broil 3-5 minutes or until coconut turns golden brown and crispy-edged (it is a word, and you will know exactly what I’m talking about when it occurs – just don’t walk away, or you may get “charcoal-edged”… NOT good). Cool cake slightly. If you used a springform pan, gently run a thin bladed knife around the edge before unlatching and removing sides. If you used a square pan, gently run thin bladed knife around the edge – place a piece of foil over top, place cooling rack over the foil and invert – invert again onto serving plate. Serve with fresh berries – enjoy, v

baking mix

  • 6 c flour
  • 6 T baking powder
  • 1 T kosher salt
  • 1 c vegetable shortening

In a dry-ingredient Vita-mix container (or large bowl of food processor) add flour, baking powder and salt; pulse until combined; add in shortening and pulse until cornmeal-like consistency. Place in airtight jar; store in the refrigerator for 3-4 months. Great for pancakes, biscuits, dumplings and coffee cake!

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