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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Another Simpy Ming recipe I love, the flavor combo is great of molasses and coconut! Ingredients:
8 tablespoons unsalted butter |
1/2 cup packed dark brown sugar |
1/4 cup molasses |
2 extra large eggs |
2 cups all-purpose flour |
1 teaspoon cinnamon |
1 teaspoon kosher salt |
1 1/2 teaspoons baking soda |
2 tablespoons lime juice |
1 teaspoon vanilla extract |
1 cup coconut milk |
butter for greasing pan |
flour for dusting pan |
topping |
1 cup sweetened, shredded coconut |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 cup cream |
2 tablespoons sugar |
Directions:
1. Preheat oven to 325 degrees convection or 350 degrees standard and prepare an 8-inch cake pan by greasing, lining with a round of parchment, greasing and flouring.
2. In a stand mixer fitted with a paddle, cream together butter, sugar and molasses.
3. Add eggs one at a time, allowing each to be fully incorporated before adding the next, scraping continually.
4. In a large bowl, sift together flour, cinnamon, salt and baking soda.
5. In a separate bowl or measuring cup, whisk together lime juice, vanilla and coconut milk.
6. Alternate adding flour mixture and coconut milk mixture gradually, allowing each to be fully incorporated before adding next and scraping continually.
7. Pour cake batter into prepared cake pan.
8. In a bowl, combine coconut, cinnamon, nutmeg, half and half and sugar.
9. Stir to combine, and spoon evenly over cake batter.
10. Bake in middle of oven until center springs back when touched with fingertip, about 50-60 minutes convection, 60 minutes standard.
11. Let cool on a rack and serve in slices.
12. Top as desired with a dollop of whipped cream or ice cream
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