Thiefs Coconut Cake

By carvalhohm

Ingredients

• 3/4 cup unsalted butter softened
• 1 cup sugar
• 1 3/4 cup flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• pinch salt
• 3 eggs
• 1 1/2 tsp vanilla
• 1 1/4 cup plain low fat yogurt or sour cream
• 1 cup grated coconut, I use unsweetened from the health food store. it is sweet enough.

Details

Adapted from community.qvc.com

Preparation

Step 1

Beat butter and sugar till light with mixer. Add eggs and vanilla till blended. Sift together all dry ingredients (NOT including coconut) and add alternately with sour cream or yogurt beginning and ending with flour. Pour batter into greased 9 or 10" springform pan. (If you double this recipe you can use 1/2 sheet pan for large party cake). Sprinkle top with coconut. Bake at 350 for about 50 to 55 min till toothpick comes out clean. When done place on rack in pan to cool. After about 15 minutes poke holes all over cake in pan and spoon glaze over it. Let cool completely. Keeps very well, freezes well.

For the glaze: Just take a can of Coco Lopez, the cream of coconut stuff that Pina Coladas are made from (NOT coconut milk). I heat it up in a pan till it's all melted and I use a spoon to DRENCH the cake in about 1/2 to 3/4 of the can. Use at least 1/2 the can. Don't be afraid you are using too much....it will all soak in and be glorious....this is why I tell you to use unsweetened coconut...this glaze is very sweet and may be too sweet if you use sweetened coconut. enjoy!