Coconut Crunch Cake

Cake Ingredients

• 1+ stick of unsalted butter at room temperature
• 1.5+ cups all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp coarse salt
• 1/2 cup cream of coconut (measuring after blending until smooth)
• 1 tsp vanilla extract
• 1/4 cup coconut oil (measuring in solid state)
• 1 cup sugar
• 3 large eggs

Topping Ingredients

• 2 large egg whites
• 1/8 tsp coarse salt
• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 3 cups sweetened shredded coconut
• chocolate sauce

Instructions

1. Preheat oven to 350. 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.
2. Beat butter and coconut oil on medium high until smooth. Slowly add sugar; beat until pale and fluffy (3-5 minutes). Reduce speed to medium; add eggs 1 at a time, beating well after each one 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.
3. Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
4. 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. Cover with foil if browning too quickly. Let cool completely then remove from pan. Cut into wedges, drizzle with chocolate sauce.