Recipe:
2 1/4 cups all-purpose flour
1 1/2 cups sweetened flaked coconut
3/4 cup light brown sugar
1 1/2 tablespoons ground cinnamon
6 tablespoons unsalted butter, melted
3/4 cup unsalted butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
5 large egg yolks
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream
Make the coffee-cake topping: Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
Make the batter: Preheat the oven to 325 degrees F. Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside.
Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow -- about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
Bake the cake:Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean -- 55 to 60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm.
Recipe from http://www.delish.com/recipefinder/toasted-coconut-coffee-cake-3972
Changes:
Cooked for 45 minutes.
Review:
Rating 7. Very dry cake and topping- needed less flour in topping and perhaps some milk in cake.
Next Time:
If I make again it will need tweaking. Cover top of cake at 30 minutes with tin foil and cook the rest of the time.
