This cake is so rich. So sweet. So very share-worthy. So what would possess me to make a whole cake when the very last thing I can do during this COVID crisis is share, I had to ask myself? Oh well! The next best thing I can do is eat the whole thing and share it’s yumminess with all of you virtually.
I made a couple of substitutions to Brit’s original recipe. Coconut oil stood in for neutral cooking oil for a couple reasons. I’m getting low on my cooking oil so have been rationing it, plus I thought coconut oil would add a little extra coco-nutty flavour. Greek yogurt was subbed for the sour cream. The rest of the recipe I left as is. I have given directions for baking this in my Omnia stove top oven and haven’t yet tried it conventionally but will give Brit’s details for that in the recipe card below. The main difference was the cooking time and because there wasn’t enough room in the Omnia pan for both the cake and the added topping, I decanted the cake and spread the rich coconut mixture after.
We ‘shared’ a slice the other day with F’s grandson who was celebrating his birthday in Rome with his Mom, Dad and two siblings. We sang. We made a wish. We blew out the candle. Then without needing any excuse had cake for breakfast.
Thanks for dropping by my galley for a virtual slice and thanks to Brit for this awesome recipe. It was good down to the last gooey morsel.
Now I’m off for a few days to sugar detox.
Galley Kat Post Script: Now that the cake is all gone I have to add a note here. It actually seemed to improve with age (we enjoyed it over several days). It stayed amazingly fresh in taste and texture – possible because of the use of oil and not butter, I wonder?). And making it another time I may leave off the coconut topping or maybe half the amount or spread on just half the cake. On it’s own the cake would be wonderful with a simple cup of tea. Just that perfect touch of sweetness.
Brit’s Coconut Dream Cake
A dense rich cake topped with gooey buttery coco-nutty frosting.
- 3 1/2 cups flour
- 2 cups white sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup plain Greek yogurt
- 1/2 cup coconut oil (melted)
- 1 tbsp vanilla
- 1/3 cup boiling water
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup milk
- 1 cup shredded unsweetened coconut
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.