Gluten Free Gingerbread Cake

Preheat the oven to 350°F.

Mix the syrup, brown sugar, and white sugar in bowl of a stand mixer or large mixing bowl.

Add in the butter and cream together with the sugars.

Add the flour, eggs, water, soda, ginger, nutmeg, cinnamon, and salt in order and continue mixing until the batter is formed.

Pour into a greased bundt pan.

Bake for 45 minutes at 350°F or until when a toothpick is inserted into the deepest part, it comes out clean.

Continue to make the topping while the cake is baking.

In a small saucepan, add the butter, brown sugar, and half and half, bringing to a boil and stirring until the butter is melted.

Remove from heat and add the coconut, coating it with the mixture.

Carefully remove the cake from the oven, let cool for 5 minutes, then release from the pan.  Place the cake on a greased cookie sheet or baking pan.

Using a spoon, scoop out the coconut and top it over the cooled cake, letting a little bit of the liquid run down on the sides.

Prepare the topping for part 2, in a small bowl combine all ingredients and use hands or fork to crumble.

Top the cake evenly with the crumble mixture.

Put the cake in the broiler on low for 3 minutes or until browned. Be sure to watch closely as it will brown quickly.

Serve and Enjoy.