Moist Coconut Cake with Toasted Coconut Topping

Moist Coconut Cake with Toasted Coconut Topping

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsweetened shredded coconut
• 1 cup crushed pineapple (with juice)
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the Coconut Topping:

• 1 cup sweetened shredded coconut
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, unsweetened shredded coconut, baking soda, baking powder, and salt.
3. Add Wet Ingredients: Add the crushed pineapple with juice, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. Prepare Topping: While the cake is baking, prepare the coconut topping. In a medium bowl, mix the sweetened shredded coconut, brown sugar, heavy cream, melted butter, and vanilla extract until well combined.
6. Add Topping and Broil: Once the cake is done baking, remove it from the oven and spread the coconut topping evenly over the hot cake. Turn the oven to broil and place the cake back in the oven. Broil for 2-3 minutes, or until the coconut topping is golden brown and bubbly. Watch carefully to avoid burning.
7. Cool and Serve: Let the cake cool in the pan on a wire rack. Once cooled, cut into squares and serve.

Enjoy your delicious and moist coconut cake with a toasted coconut topping!

For more details, visit the full recipe

Thank you for following me on  Facebook , Pinterest !