Reviews Add Rating & Review
Back to Coconut Crunch Cake All Reviews for Coconut Crunch Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Coconut Crunch Cake Recipe Summary prep: 30 mins total: 4 hrs 50 mins Servings: 10
Ingredients Cake 1 stick unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour, plus more for pan 1/2 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon coarse salt 1 (5.4 ounce) can cream of coconut 1 teaspoon pure vanilla extract 1/4 cup coconut oil 1 cup sugar 3 large eggs Topping 2 large egg whites 1/8 teaspoon coarse salt 1 can (14 ounces) sweetened condensed milk 2 teaspoons pure vanilla extract 3 cups sweetened shredded coconut (8 ounces) Chocolate Sauce for Coconut Crunch Cake, for serving
Gallery Coconut Crunch Cake
Recipe Summary prep: 30 mins total: 4 hrs 50 mins Servings: 10
Gallery
Coconut Crunch Cake
Coconut Crunch Cake
Coconut Crunch Cake
Recipe Summary prep: 30 mins total: 4 hrs 50 mins Servings: 10
Recipe Summary
prep: 30 mins total: 4 hrs 50 mins
Servings: 10
prep: 30 mins
total: 4 hrs 50 mins
prep:
30 mins
total:
4 hrs 50 mins
Servings: 10
10
Ingredients
Ingredients
1 stick unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour, plus more for pan 1/2 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon coarse salt 1 (5.4 ounce) can cream of coconut 1 teaspoon pure vanilla extract 1/4 cup coconut oil 1 cup sugar 3 large eggs
2 large egg whites 1/8 teaspoon coarse salt 1 can (14 ounces) sweetened condensed milk 2 teaspoons pure vanilla extract 3 cups sweetened shredded coconut (8 ounces) Chocolate Sauce for Coconut Crunch Cake, for serving
Directions
Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Coconut Crunch Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut Crunch Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
