Sesame Coconut Crunch Cake

food52.com

bonjourbeluga

subheading: Sesame Coconut Crunch Cake:

⅓ cup (45 grams) raw sesame seeds

⅓ cup (30 grams) unsweetened shredded coconut

2 sticks (226 grams) unsalted butter, at room temperature, plus more for the pan

3 cups (360 grams) bleached cake flour

2 ¼ cups (450 grams) granulated sugar

2 teaspoons baking powder

1 teaspoon fine sea salt

⅓ cup (65 grams) neutral oil (such as avocado, canola, or sunflower)

⅔ cup (150 grams) sour cream

Zest from 1 large orange

⅔ cup (150 grams) water

4 large eggs

2 teaspoons vanilla bean paste or extract

1 teaspoon coconut extract

subheading: Glaze:

2 cups (225 grams) confectioners’ sugar, sifted

½ cup (113 grams) sour cream

½ teaspoon fine sea salt

½ teaspoon coconut extract

Directions at food52.com

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