I have been on a mission. It is one that has taken me as far as the depths of my kitchen and the to the wiles of the public library. Yes, I have searched long and hard, and waged many a calorie-ridden day happily in hungrily in pursuit of the perfect cake recipe. And by perfect cake I mean this: it has to be versatile, it must be trustworthy, and it has to be simple. Those are the hallmarks of a good recipe if you ask me. And I just may have found the cake of my dreams.

Simplicity, meet coconut cake. Coconut cake, meet simplicity. This cake is really only called a coconut cake because of the thin shavings of golden, toasty brown coconut sprinkled gingerly on top. The cake is truly called Brown Sugar Lightning Cake from Sally Schneider’s tome, The Improvisational Cook. This cake, offered to the home chef with many other adaptations, is the ideal baker’s canvas.

Dense yet moist, with a tender crumb that is reminiscent of a banana bread, or a heartier loaf cake, this cake is ideal served any way. I made this sweet treat at its most basic, flavored with a bit of pure vanilla extract, and a modicum of cognac, though I suppose any booze (except maybe Scotch, I can’t imagine that liquor’s smokiness in a cake) would work. Blended by hand using both a minimal amount of ingredients, as well as a minimal amount of dishes and utensils, this recipe has just the ease I was looking for.

I topped the cake with a simple, but rich frosting of whipped cream and creme fraiche. The whipped cream was ethereal and the creme fraiche added a subtle tang. The crowning glory was a bit of shaved toasted coconut sprinkled over the top of the entire cake. Yum. But what is lovely about the versatility of this cake, is that it can be garnished any way that you choose: powdered sugar, ganache, jam, citrus zest in the batter…the mind reels, as the tummy rumbles.

Brown Sugar Lightning Cake
from The Improvisational Cook

1 stick unsalted butter, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 eggs
1 cup light brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon bourbon (or other booze, I used cognac)

Preheat oven to 350 degrees. Brush the inside of a 9 inch cake pan with butter, and dust with a bit of flour.

Sift flour, baking soda, and salt together in a medium sized bowl. Mix to combine, and set aside.

Blend the eggs and the sugar, and mix until incorporated, about 1 minute. Whisk the flour mixture into the egg mixture using as few strokes as possible. Then whisk in the buttermilk, the melted butter, and the rest of the flavorings.

Pour the batter into the cake pan, and bake for 35-40 minutes, or until tester inserted in the center comes out clean. Cool the cake on a rack for 5 minutes, then invert and remove from pan. Cool completely before topping with whatever you choose. Enjoy!