Ingredients
The following ingredients have 12 Servings
- 3 Tbsp. butter (melted)
- 1/2 cup dark brown sugar
- 1 lb. strawberries (sliced)
- 3/4 cup coconut (toasted)
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3/4 white chocolate chips
- 1 1/2 teaspoons finely grated lemon zest (from 1 lemon)
Instruction
- Preheat the oven to 375 degrees F.
- Lightly spray an 11″ round baking pan (a 9×12 pan works, too) with cooking spray. Line the bottom with parchment paper.
- Melt 2 Tbsp. butter and stir in the brown sugar until blended. Spread over parchment paper.
- On a paper towel, toast the coconut in the microwave for 30 seconds; move around; microwave another 20-30 seconds until lightly toasted.
- Sprinkle toasted coconut on top of the brown sugar mixture. Arrange the strawberry slices on top of the coconut.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Using an electric mixer, beat in the 1/2 cup butter, and then beat in the buttermilk, vanilla, and eggs. Beat for 1 minute. Mix in white chocolate chips.
- Spoon the batter evenly over the strawberries. Bake until the top is golden and a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
- Remove from the oven; transfer the cake to a wire rack and cool for 15 minutes.
- Run a knife blade around the edge of the cake to loosen it from the pan. Invert the cake onto a serving plate.
- Peel off the parchment paper. Serve the cake warm; optional to top with whipped cream or serve with ice cream. Room temp is good, too!
