¾ cup all-purpose flour (156g)
¼ cup brown sugar (50g)
2 tbsp. granulated sugar (30g)
Pinch of salt
5 tbsp. melted butter (57g)
2 cups all-purpose flour (250g)
1 ½ tsp baking powder (6g)
½ tsp. salt (2g)
6oz. butter, room temperature (170g)
1 cup granulated sugar (200g)
1 tsp. vanilla extract
1 cup coconut cream (not coconut milk/coconut water)
Toasted coconut flakes for garnish
To make the streusel topping: Whisk the flour, sugars and salt together in a medium sized bowl. Drizzle in the melted butter and toss lightly with a fork. Crumbs will form but do not over mix. Set aside.
To make the cake: Preheat oven to 325°F (162°C)Line a 5″ x 9″ (12.7cm x 23cm) loaf pan with parchment paper.
In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
In a separate mixing bowl, cream together the butter and sugar using an electric hand mixer. Add the vanilla and mix again. Add the eggs one at a time, mixing with the hand mixer each time. Add the dry ingredients, alternating additions of the flour mixture with the coconut cream. Mix with the hand mixer until smooth.
Pour the cake batter into the prepared pan and spread evenly. Sprinkle over the streusel mixture evenly. Place in the preheated oven and bake for 75-85 minutes. Check with a toothpick to make sure the center of the cake is fully baked. If the toothpick is moist, add another 5-10 minutes of baking.
Allow the cake to cool completely. Use the parchment paper to lift the entire cake out of the pan. Garnish with toasted coconut flakes.