• In small saucepan add butter, brown sugar and milk. Bring to boil. Add coconut and continue to simmer for one more minute. Set aside while making the cake batter.
• In a large mixing bowl combine dry ingredients
• In the second bowl combine eggs, yogurt, melted coconut oil and vanilla.
• Dump wet into dry and stir until no hint of dry flour remains. The batter with be thick like cookie dough
• Stir boiling water into the mixture then decant into prepared baking pan.

for Omnia stove top method

• Place covered baking pan on pre-heated base plate and cook on high for five minutes.
• Reduce heat to medium low and continue baking for about 30 minutes. Toothpick test should come out with no raw batter.
• Remove cake from pan when cool enough to handle and spread coconut topping. Slice when cooled.

for conventional oven users

• Bake in pre-heated 350 ° oven for about 20 minutes or until toothpick test comes out clean
• Remove cake from oven. Increase temperature to 400 °. Spread coconut mixture evenly over cake top, then return to oven for an additional 8 minutes. Let cool before slicing.