The New Coconut Crunch Cake
Serves: 8-10 servings; 1 cake
 
Ingredients
Cake:
  • 1 ¾ cups flour
  • ¾ cup unsweetened coconut flakes
  • 1 ½ cups sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 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
  1. Preheat oven to 350⁰F. Line and grease an 8-inch springform pan or bundt cake pan.
  2. In a bowl, combine all ingredients for the cake. Mix well. Add batter to prepared pan and bake for 40-45 minutes. Let cool.
  3. Line a baking sheet with parchment paper. Combine all Coconut Crunch ingredients. Spread on prepared baking sheet and bake for 12-15 minutes.
  4. 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/