Coconut Cake with Broiled Brown Sugar Topping

Single layer coconut cake with fine, delicate crumb and crisp brown sugar coconut topping.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: coconut

Servings: 10

Preheat the oven to 350 degrees F. Spray a 9-inch round pan with cooking spray and line the bottom with a parchment paper circle.
Place the coconut in a small skillet over medium heat and toast to a light golden brown, stirring frequently. Pout the coconut into a small bowl and mix in the coconut milk. Set aside to soak while prepping the remaining ingredients.
In a medium bowl, stir together the flours, baking powder and salt.
In a large mixing bowl, beat the eggs, sugar and oil until well combined and frothy. Stir in the yogurt, extracts and rum. Alternately stir in the soaked coconut mixture with the dry ingredients until no streaks remain, but don’t over mix.
Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan until ready for the topping.

Stir the topping ingredients together and spread evenly over the top of the cake, all the way to the pan edges. Broil approximately three inches from the heat til bubbly and brown, approximately three to five minutes.