Streusel Topping: ¾ cup light brown sugar ¾ cups flour 3-oz cold sweet butter 1 tablespoon ground cinnamon 1 cup toasted coconut Cake Batter: 8-oz sweet butter 1 cup brown sugar 3 eggs 1 tablespoon vanilla extract 3 cups flour 2½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups sour cream 2 cups sweet coconut Pre-heat oven to 350° F Butter & flour a 10-inch tube or bundt pan Streusel Topping: 1. In the bowl of a food processor, combine the streusel topping ingredients (except the coconut) 2. Pulse until combined and topping slightly comes together, stir in coconut and set aside Cake Batter: 1. In a bowl, combine the flour, baking power, soda & salt and set aside 2. In a bowl of an electric mixer (with the paddle attachment), cream together the butter & brown sugar until fluffy (about 2 to 3 minutes) 3. Add the eggs (one at a time) and the vanilla 4. Add the flour mixture, alternating with sour cream 5. Scrap down the sides and stir in the coconut, stir to combine 6. Spread ½ batter in the pan 7. Sprinkle on top of the batter ½ of the streusel topping mixture 8. Pour the remaining batter over the streusel topping and remaining topping Bake until tester comes out clean, about 1 hour to an hour & 15 minutes Cool on rack before serving Serve with warm caramel sauce (see recipe), sweetened whipped cream & toasted coconut shavings Yields about 12 servings |
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