Recipe: <!-- -->Coconut Crumb Cake<!-- -->
Coconut oil and toasted shredded coconut add a subtle flavor to this snack cake spiced with cardamom and cinnamon. It's perfect for morning brunch or an afternoon snack.
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Cooking tools:
- Oven
- Baking pan
- Mixing bowl
- Pastry cutter
- Hand mixer
- Whisk
- Toothpick
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Cooling rack
- Chef's knife
Ingredients
- 1/2 cup light brown sugar
- 1/2 cup unsweetened flaked coconut
- 1/3 cup all-purpose flour
- 1/3 cup solid coconut oil, plus more for the pan
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 3/4 cup sugar
- 1/2 cup coconut oil
- 2 large eggs
- 1/2 cup milk or canned light coconut milk
- 1 teaspoon pure vanilla extract
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