Coconut Crunch Cake

Ingredients

For the coconut crunch

• Granulated sugar - 1/4 cup
• Sweetened flaked coconut - 1/2 cup
• Melted coconut oil - 1 1/2 tablepoons

For the cake

• All-purpose flour - 3 cups, scooped then leveled
• Salt - 1 teaspoon
• Baking powder - 1 teaspoon
• Baking soda - 1/2 teaspoon
• Granulated sugar - 2 cups
• Unsalted butter, room temperature - 1/2 cup (1 stick)
• Coconut oil - 1/2 cup
• Eggs, large at room temperature - 4
• Sour cream - 1/4 cup
• Buttermilk - 3/4 cup
• Coconut milk - 1/4 cup
• Vanilla bean paste - 1 1/2 tablespoons
• Coconut extract or sweetened cream of coconut - 1 teaspoon

For the glaze

• Confectioners sugar - 1 cup
• Milk, preferably coconut - 2 tablespoons
• Sweetened creamed of coconut (such as Coco Lopez) or vanilla extract - 1 tablespoon

Instructions

Bake the cake:

1. Preheat your oven to 350° Fahrenheit. Liberally (take liberties with it!) butter and flour a 10 inch bundt pan (or an angel food cake tube ban). In a small bowl combine sweetened flaked coconut and coconut oil. Mix until combined and briefly set aside. Sprinkle sugar on the bottom of the bundt pan (or tube pan) and sprinkle the sweetened flaked coconut mixture over the sugar. Set the pan aside.
2. In a medium bowl, combine the all-purpose flour, salt, baking powder and baking soda. Mix briefly with a fork to combine and set aside.
3. In a measuring cup, combine the buttermilk and coconut milk, stirring briefly.
4. In a bowl of an electric mixer fitted with a paddle attachment (a hand mixer works here as well) over medium/high speed, cream the sugar, butter, and coconut oil until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Stop and scrape the mixer. Add the sour cream, vanilla bean paste, and coconut cream. Mix until combined. Stop and scrape the mixer once more to incorporate ingredients.

 for full instruction please see : www.mind-over-batter.com

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