5 large egg yolks
¼ cup brown sugar
⅓ cup sugar
1 ½ tsp vanilla
Topping:
½ cup flour
1 ½ cups sweetened flaked coconut
½ cup brown sugar
1 ½ T cinnamon
6 T butter, melted
Beat above ingredients until mixture is thick and a pale yellow color, about 2 minutes.
Mix in ¾ cup softened butter and ½ cup sour cream.
Add 1 ¾ cup flour and 1 tsp baking powder.
Pour batter into a buttered 9" spring form pan.
Combine all ingredients of topping.
Top batter with coconut topping.
Bake at 325 degrees for 55 to 60 minutes. Cool.
Release the cake from the pan and serve warm.