This tomato soup cake is a moist & delicious spice cake with a crunchy toasted coconut topping. Top it with powdered sugar for the perfect easy snack or dessert.
Melt butter in a microwave-safe dish in the microwave in 30-second increments. Pour into the bottom of an 8x8-inch baking dish. Sprinkle with brown sugar then top with coconut.
In a large bowl, combine all ingredients except eggs. Beat with mixer for 2 minutes.
Add eggs to batter and continue beating for another 2 minutes.
Pour over the top of the coconut and spread evenly.
Bake in the oven for 45 minutes or until a toothpick inserted in the center comes out clean.
Let stand on wire rack for 5 minutes then invert onto serving plate. Leave baking dish in place for a few minutes.
Lift off baking dish and allow to cool (or eat it warm if you can't wait!). Sprinkle with confectioner's sugar prior to serving.
Notes
STORE/FREEZEStore: Cover the cake with plastic wrap and store it on the counter at room temperature for up to 4 days. Freeze: Wrap the cooled cake in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw it at room temperature unless it is frosted then thaw it in the fridge overnight.