Coconut Crunch Cake

By á-48098

Martha Stewart

Ingredients

• Cake
• 1 stick unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, plus more for pan
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 1 (5.4 ounce) can cream of coconut
• 1 teaspoon pure vanilla extract
• 1/4 cup coconut oil
• 1 cup sugar
• 3 large eggs
• Topping
• 2 large egg whites
• 1/8 teaspoon coarse salt
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 3 cups sweetened shredded coconut (8 ounces)
• Chocolate Sauce, for serving

Preparation

Step 1

Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.

Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.

Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.

Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.