½ cup canned full-fat coconut milk (mixed to an even consistency)
½ cup oil
4 eggs
1 teaspoon vanilla extract
Coconut Crunch:
½ cup coconut flakes (sweetened or unsweetened)
⅔ cup flour
¼ cup brown sugar
¼ cup oil
Icing:
2 cups confectioners’ sugar
¼ cup boiling water
2 tablespoons oil
½ teaspoon vanilla
Instructions
Preheat oven to 350⁰F. Line and grease an 8-inch springform pan or bundt cake pan.
In a bowl, combine all ingredients for the cake. Mix well. Add batter to prepared pan and bake for 40-45 minutes. Let cool.
Line a baking sheet with parchment paper. Combine all Coconut Crunch ingredients. Spread on prepared baking sheet and bake for 12-15 minutes.
Combine all icing ingredients. Once cake is cool, drizzle icing over cake and add coconut crunch. The icing is meant to act as a “glue” to attach the crumbs to the cake. Continue to drizzle more layers of icing and crunch until all the crunch is “stuck” to the cake. Finish with a final drizzle of icing. You might not need all.
Recipe by Between Carpools at https://betweencarpools.com/that-famous-coconut-crunch-cake-just-got-way-better/