Coconut-Molasses Cake

Recipe by Ming Tsai

8 Tbs unsalted butter
1/2 cup packed dark brown sugar
1/4 cup molasses
2 extra large eggs
2 cups all-purpose flour
1 tsp cinnamon
1 tsp kosher salt
1 1/2 tsp baking soda
2 Tbs lime juice
1 tsp vanilla extract
1 cup coconut milk
Butter for greasing pan
Flour for dusting pan

Topping:
1 cup sweetened, shredded coconut
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup cream
2 Tbs sugar

Preheat oven to 325°F convection or 350°F standard and prepare an 8-inch cake pan by greasing, lining with a round of parchment, greasing and flouring.

In a stand mixer fitted with a paddle, cream together butter, sugar and molasses. Add eggs one at a time, allowing each to be fully incorporated before adding the next, scraping continually.

In a large bowl, sift together flour, cinnamon, salt and baking soda. In a separate bowl or measuring cup, whisk together lime juice, vanilla and coconut milk.

Alternate adding flour mixture and coconut milk mixture to the creamed butter gradually, allowing each to be fully incorporated before adding next and scraping continually.

Pour cake batter into prepared cake pan.

In a bowl, combine coconut, cinnamon, nutmeg, half and half and sugar. Stir to combine, and spoon evenly over cake batter.

Bake in middle of oven until center springs back when touched with fingertip, about 50-60 minutes convection, 60 minutes standard. Let cool on a rack and serve in slices.