Coconut Crumble Cake

Ingredients

• 275 grams (2 ⅕ cups) All-purpose flour
• 2 tsp Baking powder
• ½ tsp Baking soda
• ½ tsp Salt
• 226 grams (1 cups) Butter unsalted, room temperature
• 250 grams (1 ¼ cups) Sugar fine-grain white
• 100 grams (1 cups) Grated Coconut ground until smooth
• 120 ml (½ cups) Coconut Milk or sour cream
• 200 grams (4 large) Eggs
• 2 tsp Vanilla Extract
• ¼ tsp Coconut Extract (or a few drops of essence)
• ¼ tsp Almond Extract (or a few drops of essence)
• 125 g All-purpose flour
• 113 g Unsalted Butter chilled, cubed
• ½ tsp Salt
• 1 tsp Vanilla extract

Steps

1. In a medium bowl combine the flour with salt and vanilla extract. Add the cold butter cubes and cut the butter into the flour with a pastry blender or fork until you have a mixture that resembles large and small breadcrumbs. Keep in the fridge until the batter is readyPro tip – the crumble must be cold otherwise it will melt into the cake instead of like a crumble.
2. Oven – Preheat the oven at 325°F/165°C/Gas Mark 3
3. Pan – Grease and line with parchment paper an 8 x 8-inch square cake pan or 2 x 8-inch round cake pans. You can also use a 9 x 4-inch loaf pan.
4. Dry ingredients – In a small bowl combine together the flour with baking powder, baking soda, and salt.
5. Cream – In the bowl of a stand mixer with the paddle attachment on medium speed cream together the butter and sugar until light and fluffy. Add the eggs one at a time until you have a smooth mixture. Pro tip – make sure the eggs are at room temperature so they won't curdle the batter.
6. Dry to wet – Add the flour mixture and coconut milk to the cake batter in three additions. Combine well but do not overmix. Pro tip – overmixing will make the cake dense so avoid overmixing.
7. Flavoring – Add the vanilla extract, coconut extract, and almond extract. Combine well but do not overmix. Pro tip – you can also use rose and orange extract instead of almond.
8. Pan– Pour the batter into the prepared baking pan and evenly distribute the crumble on top.
9. Bake – Transfer to the oven on the middle rack in the oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
10. Cool – when baked cool it in the pan for 10 minutes then invert onto a wire rack to cool completely.