- 1 1/2 cups sweetened coconut, shredded
- 1/2 cup almonds, sliced
- 2 tablespoons brown sugar, light
- 1 cup flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 2/3 cup milk
- 3 tablespoons butter
Serves: 6 to 8 servings
Preheat oven to 350°F.
In a small bowl, combine coconut, almonds and brown sugar. Set aside.
In another bowl, whisk together flour, cocoa powder, baking powder and 1/4 teaspoon salt. Set aside.
In a medium bowl whisk the sugar with the canola oil, eggs and milk. Once combined, pour over the flour mixture and fold the mixture using a rubber spatula until well-mixed. Set aside.
Heat a 10-inch cast-iron pan over medium-high heat. Add butter and melt. Once foamy, add in the coconut mixture, evenly spread it over the bottom of the pan and pat the mixture into a tight, even layer. Let the coconut mixture sit in the hot skillet for just about a minute or two until it starts to become fragrant. Turn off the heat and pour the batter over the top. Place pan into the oven and bake for 25-30 minutes.
Remove and let cool slightly before inverting the cake onto a serving platter.