Crunchy-Topped Cocoa Cake

For the Cocoa Cake

• 1 1/2 cups (188 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/4 cup (21 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (240 ml) water
• 1/4 cup plus 2 tablespoons (90 ml) vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract

For the Broiled Topping

• 1/4 cup (1/2 stick; 57 g) butter or margarine, softened
• 1/2 cup (110 g) packed light brown sugar
• 1/2 cup (about 60 g) coarsely chopped pecans or walnuts
• 1/2 cup (42 g) sweetened coconut flakes
• 3 tablespoons (45 ml) light cream or evaporated milk

Instructions

1. Heat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa, baking soda, and salt.
3. Add the water, vegetable oil, vinegar, and vanilla. Stir or whisk just until the batter is smooth and evenly blended. Pour into the prepared pan.
4. Bake for 35 to 40 minutes, until a wooden pick inserted in the center comes out clean.
5. While the cake bakes, stir together the softened butter, brown sugar, chopped nuts, coconut, and cream until well blended.
6. Spread the topping evenly over the warm cake. Set the oven to broil and place the pan about 4 inches from the heat.
7. Broil for about 3 minutes, watching closely, until the topping is bubbly and golden brown.
8. Remove from the oven and cool completely in the pan on a wire rack before cutting into 9 squares.