Martha Stewart Coconut Crunch Cake

This Martha Stewart Coconut Crunch Cake is a rich and moist dessert, which uses cream of coconut and shredded coconut. It’s a showstopping, layered cake with a gooey coconut topping, perfect for special occasions or coconut lovers.

Martha Stewart Coconut Crunch Cake Ingredients

Cake:

• 1 stick unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, plus more for pan
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 1 (5.4 ounce) can cream of coconut
• 1 teaspoon pure vanilla extract
• 1/4 cup coconut oil
• 1 cup sugar
• 3 large eggs

Topping:

• 2 large egg whites
• 1/8 teaspoon coarse salt
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 3 cups sweetened shredded coconut (8 ounces)
• Chocolate Sauce, for serving

How To Make Martha Stewart Coconut Crunch Cake

1. Prep oven and pan: Preheat oven to 350°F. Butter and flour a 10-inch springform pan.
2. Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Combine coconut mixture: In another bowl, stir cream of coconut and vanilla.
4. Cream butter and sugar: Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes.
5. Add eggs: Reduce speed to medium; add eggs one at a time, beating well and scraping the bowl after each addition.
6. Alternate wet and dry: With mixer on low, add flour mixture in 3 parts, alternating with the cream of coconut mixture in 2 parts. Beat until just combined.
7. Make topping: Whisk egg whites and salt until frothy. Stir in sweetened condensed milk and vanilla. Fold in shredded coconut.
8. Assemble and bake: Spread cake batter evenly in prepared pan. Dollop coconut topping over batter and gently spread. Place pan on a rimmed baking sheet.
9. Bake the cake: Bake until a toothpick comes out with just a few moist crumbs, about 1 hour. Tent with foil if the top browns too quickly.
10. Cool and serve: Let cool completely before removing from pan. Slice into wedges and drizzle with chocolate sauce. Serve extra sauce on the side.

Recipe Tips

• What is cream of coconut? It’s a sweetened coconut product used in desserts and cocktails. Don’t confuse it with coconut milk.
• Can I use unsweetened coconut? For the topping, stick with sweetened coconut for best texture and flavor.
• Why use a springform pan? It makes removing the finished cake much easier without disturbing the gooey topping.
• How to store leftovers: Keep covered at room temperature for 2 days or refrigerate up to 4 days.
• Chocolate sauce ideas: Use homemade ganache or store-bought chocolate syrup.

What To Serve With Coconut Crunch Cake

This indulgent cake pairs well with:

• Vanilla or coconut ice cream
• Fresh pineapple or mango
• Espresso or dark roast coffee
• Toasted almonds or macadamia nuts

How To Store Coconut Crunch Cake

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerate: Keep refrigerated for up to 4 days. Bring to room temp before serving.

Freeze: Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge.

Coconut Crunch Cake Nutrition Facts

• Calories: 610
• Fat: 32g
• Saturated Fat: 20g
• Carbohydrates: 75g
• Sugar: 55g
• Protein: 6g
• Sodium: 180mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake ahead of time?
Yes, it keeps well in the fridge for several days.

Can I skip the chocolate sauce?
Yes, it’s optional—but adds a delicious finish.

Can I use coconut milk instead of cream of coconut?
No, the cream of coconut is sweetened and thicker, which is key for flavor and texture.

How do I know when it’s done baking?
Insert a toothpick into the center; it should come out with moist crumbs, not raw batter.

Try More Recipes:

• Martha Stewart Coconut Cream Cake
• Martha Stewart Coconut Cloud Cake
• Martha Stewart Coconut Chiffon Cake