I intended to post before holidays, but with the Easter marathon of the Russian kulich-baking, pascha-making, and egg-dying I simply couldn’t find time. I hope you all had wonderful holidays.
This cake is for serious coconut lovers, since it has a pronounced coconut flavor. It will also please everyone who is fond of buttery crunchy streusel topping – there’s plenty of yummy crumbs piled over the top. Fragrant and sweet pineapple vanilla jam not just tastes great, but also keeps the cake moist for days. In other words, the cake is worthy of baking. I used egg whites here instead of whole eggs since I was trying to get rid of the whites, left over after yolk-rich Easter baking and cooking.