“This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. #IDelight“
Amazing soft sour cream coffee cake that is bursting with fresh coconut flavors throughout.
Here I go again, more and more coconut goodies!
I can’t stop and I won’t stop because I am totally crazy about anything coconut. I do hope that you share my love (or at the very least like) for coconut because I have many more coconut goodies planned.
Little man makes me get a fresh coconut from the store almost every week, not that I fight it or anything. Surprisingly though, it’s not because he wants to eat the coconut, but because he gets a kick out of watching me open it. He still hasn’t braved trying fresh coconut. But I am all about fresh coconut, coconut milk, and making my own coconut flakes.
The other day, hubs and I were enjoying some nice International Delight Iced Coffee, which I found in a “light mocha” version (yay), on our nice new balcony but something was missing. Something sweet and fresh out of the oven. So he suggested that I make a coffee cake. That was a fantastic idea because I had some delicious fresh coconut flakes burning a hole in my fridge. And that is exactly what I did … the next day. I was not about to jump up and go baking when I actually had a few minutes to sit down with a glass of iced coffee and relax. I don’t get much free time in my life and while I do enjoy staying busy, I also enjoy those rare moment when I can just put my feet up and do nothing. That usually involves a cup of coffee (or a glass of wine if it’s in the evening) and a baked treat.
When it is nice outside, and I have a nice new balcony furniture to sink into, I like to grab my ID iced coffee and enjoy the view…of trees… but it’s still nice!
I made this awesome coconut sour cream coffee cake the very next day, to go with my coffee break. It …was…so good!
Like I already mentioned, I used fresh coconut flakes, that means they are unsweetened and contain a little more oil in them. That is not a problem if you don’t have any fresh coconut flakes, just use unsweetened coconut flakes from the store. If you can’t find any, use sweetened ones and cut a couple of tablespoons of sugar out of the recipe.
If you want to learn how to easily open a coconut and make coconut flakes, you can read this post by a great blogger I know. I learned from her post.
- 1 cup of white granulated sugar
- ¾ cup unsalted butter, softened
- 2 eggs, room temperature
- 1 cup sour cream
- 2 tsp pure vanilla extract
- 1½ cups flour
- 1 tsp baking soda
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 cup unsweetened coconut flakes
- ½ cup brown sugar
- ¼ cup white granulated sugar
- 1 cup flour
- 5 Tbsp unsalted butter, melted
- ½ cup unsweetened coconut flakes
- Preheat the oven to 350 degrees and grease a 9x9 baking dish.
- Beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition. Scrape sides and bottom of the bowl.
- Add vanilla and sour cream. Beat until well combined.
- Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed.
- Scrape sides and bottom of the bowl, and coconut. Fold until incorporated throughout.
- Pour batter into prepared baking dish and spread it evenly.
- Crumble: In a medium bowl, combine brown sugar, white sugar, and flour. Mix well until all ingredients are incorporated evenly.Pour in melted butter, and carefully fold it in with a large fork. You will want to be careful so you don't overmix. Streusel should look like large crumbs and not paste. Add coconut flakes and carefully fold them in.
- Sprinkle crumble topping over batter evenly.
- Bake for 55-60 minutes and do a toothpick test in the center to make sure it's done. Cool to room temperature before cutting.
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This conversation is sponsored by International Delight. The opinions and text are all mine.