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    Coffee Cake- Coconut

    Source of Recipe

    Maggie Dea Viken

    List of Ingredients

    • 1/2 lb. unsalted butter
    • 1 C. super fine sugar
    • 1 C. light brown sugar
    • 3 large eggs
    • 2 egg yolks
    • 3 C. unbleached all-purpose flour
    • 1 T. baking powder
    • 1 tsp. cinnamon
    • 1/4 tsp. sea salt
    • 1 C. coconut milk
    • 2 tsp. pure vanilla
    • 2 tsp. coconut extract
    • 1 C. coconut, processed in a food processer
    • 1 C. super fine sugar
    • 1/2 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 1/4 C. half and half


    1. Process all your coconut and set aside. In a small bowl combine 1 cup coconut, 1 cup sugar, 1/2 teaspoon cinnamon, nutmeg and half and half. Set asied, this is the topping.

    2. Cream butter and sugars until fluffy. Add eggs and egg yolks, one at a time, beating will after each addition. Combine flour, baking powder, cinnamon and salt in a separate bowl. Add 1/2 flour mixture to butter mixture. Beat well. Add 1/2 of the coconut milk. When well mixed add another 1/3 of the flour mixture. When well mixed add the remaining coconut milk and extracts and then the remaining flour. Beat in the rest of the coconut. Pour into a prepared 13x9x2 inch pan and sprinkle topping all over the top of the cake. Bake at 350 degrees F. for about 40 minutes or until cake pick tests done.




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