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Coconut Crunch Cake

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This beautiful, and absolutely delicious cake is one of those pieces on your table that can stop all the noise, all the chatter, and just pause those moments. Those moments where everyone is just enjoying that sweet moment of rich, fluffy, soft, and flavor of this Coconut Crunch Cake.

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There aren't much words to descirbe this cake, it's just one of those things you have to try yourself.

 

I can ,however, tell you one time. This cake is something you have to share with others. It's amazing to have on your holiday or dinner table for any get together.

 

It's perfect for summer barbecue with its delicious coconut flavors that's dancing through it, or for a dinner on a cold winters' night, with the inviting warmth of flavors. 

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We will first begin making what will be the crunchy coconut part to our cake, then we will work on our fluffy cake batter, and lastly, we will savor each delicious bite. 

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  •  1 cup of shredded coconut

  • 1/4 cup of granulated sugar ( if using all sweetened coconut flakes you can reduce sugar to 1.8 cup)

  • 1 stick unsalted butter softened at room temperature

  • 1 cup granulated sugar

  • 2 tablespoons (yes tablespoons) of vanilla extract

  • 1/2 teaspoon of coconut extract NOTE: Some coconut extracts can be a bit overwhelming and some may not like too much coconut flavor. You can use 1/4 tsp to 1/2 tsp

  • 1/4 cup of sour cream

  • 2 egg whites 

  • 1 and 1/4 cups Cake Flour

  • 1 and 1/4 tsp of baking powder

  • 1/3 cup milk

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1. Preheat oven to 350 F

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2. In a small blender or food processor add in coconut flakes and pulse until a fine crumb. Don't pulse too much or you'll end up with coconut flour.

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3. Spray bottom of pan with non stick cooking spray or brush with butter.

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4. Add in granulated sugar and swirl around till bottom of pan is coated.

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5. Next add your fine coconut flakes to the top of the sugar in an even layer. Set aside.

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​6. With a hand or standing mixer, cream together butter and sugar. You want to do this for at least 5 minutes until you have a pale, thick and fluffy batter. Scrape the bottom and sides of your bowl every minute to ensure everything is getting incorporated. You can do this by hand; however it will take longer.

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7. Add in vanilla and coconut extract. 

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8. Add sour cream and mix well. Set aside

 

9.In a small bowl mix you egg whites until stiff peaks. This may take 5 minutes. (See video below for how I do it easily with just two egg whites.)

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10.In a separate bowl, sift in your dry ingredients: flour and baking powder. You can also add a pinch of salt. 

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11. Using a spatula start alternating with your dry ingredients and milk, adding in two separate parts. Half of your dry, half of wet and mix. Then the next half of dry and wet then mix. 

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12. Carefully fold in egg whites. 

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13. Pour batter over your shredded coconut in your cake pan.

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14. Bake at 350 F for 35-45 minutes until golden brown on top.

Depending on the size of your pan the baking time will vary. For my nine-inch cake pan, it took around 40 minutes. 

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After baking, let cake cool and you can flip cake over, so the crunchy coconut layer is on top. 

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