Ingredients

• 1/2 cup Organic Unbleached White All-Purpose Flour
• 1/2 cup Organic Coconut Sugar
• 1/4 cup Shredded Coconut
• 2 tsp Cinnamon
• 1/4 tsp Salt
• 1/4 cup Butter soft

• 1/2 cup Butter soft
• 1 cup Organic Coconut Sugar
• 1 Egg
• 2 tsp Vanilla Extract
• 1-1/2 cup Organic Unbleached White All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 3/4 cup Buttermilk

Instructions

1. Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper.
2. Combine topping ingredients and mix until a chunky dough forms. Set aside.
3. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
4. In a large bowl, cream together butter and Bob’s Red Mill Coconut Sugar until light and fluffy, about 5 minutes with an electric mixer. Add egg and vanilla and mix until combined.
5. Add dry ingredient to sugar mixture, alternating with buttermilk, until a smooth batter forms.
6. Spread batter into prepared cake pan and sprinkle topping evenly over the cake. Bake until a tester comes out clean, 50 – 55 minutes.