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Coffee Cake-Coconut




Source of Recipe


Maggie 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 processor
  
• 1 C. super fine sugar
  
• 1/2 tsp. cinnamon
  
• 1/4 tsp. nutmeg
  
• 1/4 C. half and half
  






Instructions



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 aside, 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.