| Streusel Topping: 3/4 cup light brown sugar 3/4 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 2-1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups sour cream 2 cups sweet coconut Pre-heat oven to 350-degrees 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 half 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, sweetened whipped cream & toasted coconut shavings Yields about 12 servings |
| Toasted Coconut Streusel Coffeecake |