You must make this cake. Even if you don’t really enjoy apple cake or coconut. This cake is the bomb. I know it’s spring, and I should be posting something with strawberries or freshly snapped peas, but I just couldn’t wait until fall to share this treasure with you.
It begins with a pretty darned good cake, moist and sweet with bits of coconut and pecans. Then it adds an extra step. When the cake comes out of the oven, you pour over a mixture of butter, buttermilk, whole cane sugar, and vanilla and let it soak in. The result? A caramel-like buttery outside everyone will fight for.
My friend Anna served this for dessert last week while we were visiting in Monterey. After the first bite, I practically begged her for the recipe. I thought it surely contained white flour and white sugar, but she assured me she’d made it with all the “good stuff.” It’s meant to be served at breakfast, but I think it’s well suited for dessert. You’ll thank me when you try it.
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