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Double Coconut Crunch Cake




Source of Recipe


Domino Sugar


List of Ingredients




1 cup - milk
1 cup - flaked coconut
2 1/4 cups - alI purpose flour
1 tablespoon - baking powder
1/4 teaspoon - salt
1/2 cup - butter or margarine, softened
1 1/4 cups - Domino® Granulated Sugar
2 - eggs
1 teaspoon - vanilla
Coconut Crunch Topping:
2 cups - flaked coconut
2/3 cup - Domino® Light Brown Sugar
6 tablespoons - butter or margarine
3 tablespoons - milk
1 1/2 teaspoons - vanilla



Recipe



Preheat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

In small saucepan, heat milk and coconut just to a simmer. Place in blender or food processor and blend together. Set aside to cool.

Combine flour, baking powder and salt together in small bowl. Set aside. In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Alternately add flour mixture and coconut-milk to sugar mixture, beating on low speed after each addition.

Pour batter into prepared pan and bake 25 minutes or until toothpick inserted in center comes out clean.

Adjust oven rack to 5-inches from heat source and preheat the broiler. In small saucepan, combine the topping ingredients. Cook over medium heat, until mixture just comes to a boil, stirring frequently. Spread topping over hot cake. Broil until rich golden brown, about 3-5 minutes. Remove pan and cool on wire rack for 1 hour. Loosen sides and let cool completely.

Makes about 18 servings.