Ingredients

The following ingredients have 16 Servings
  • <b>For the Crumb Topping</b>
  • 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
  • <b>For the Cake</b>
  • 1 3/4 cup all-purpose flour
  • 1 1/2 teaspoon 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

Instruction

  • Preheat the oven to 350&deg;F. Oil an 8-inch-square baking pan.
  • To make the crumb topping, stir together sugar, coconut and flour in a medium bowl.
  • With fingers or a pastry blender, work in coconut oil until mixture resembles coarse crumbs. Set aside.
  • For the cake, whisk together flour, baking powder, cardamom, cinnamon and salt in a large bowl.
  • In a separate large bowl, with an electric mixer on medium-high speed, beat sugar and coconut oil until light and fluffy, about 3 minutes.
  • Reduce speed to low and add eggs, one at a time, mixing well after each addition and scraping down sides of bowl.
  • Add flour mixture, alternating with milk, beginning and ending with flour mixture, just until combined. Stir in vanilla.
  • Spoon batter into prepared pan and smooth the top. Sprinkle evenly with crumb topping.
  • Bake about 40 minutes or until a toothpick inserted in center of cake comes out clean. Let cake cool completely before serving.