Coconut Coffee Cake
Before we keep going, I want to remind you guys that coffee cake does not supposed to have coffee in it. It is actually named “coffee cake” because it is a breakfast cake that is meant to be enjoyed with a cup of coffee. Think along the lines of banana bread, muffins, doughnuts, etc.
Yes, you heard me right, you can eat cake for breakfast! This soft, moist, and flavorful coffee cake is the perfect companion for your morning cup of Joe or an afternoon snack. This is one of the best baking recipes for the weekends and special brunches.
If you love coconut, you’ll be a huge fan of this cake because there is coconut worked into the cake and into the crumble topping. The crumbled streusel topping is really what brings the whole cake together. You get the bite of a soft cake with a crunchy sweet topping. Texture and flavor heaven!
Tips To Make My Coconut Coffee Cake
- Don’t substitute sour cream! Use regular full fat sour cream! this is pretty much the most important ingredients in a coffee cake and I highly recommend that you do not substitute it. This is the key to the best texture.
- Use sweetened coconut flakes or you can also make your own if you wish. Note, that if you want to make your own, they will be unsweetened, so you may need to add more sugar. (For the process to make your own coconut flakes, check out my coconut banana bread recipe.)
- I highly recommend using a 9×9 baking dish. Make sure to also grease the baking dish well! Use slightly softened butter to rub it all over the inside.
- Beat butter and sugar until light and fluffy. This will create the dense but soft base for the coffee cake batter
- Be careful, don’t overmix the crumble. After you pour in melted butter slowly and carefully FOLD and CUT it in with a large fork to mix. Streusel should look like large crumbs and not paste.
Storing and Freezing Instructions
- Storing at room temperature – If you know you’ll eat it within a couple of days, you can easily store the bread at room temperature for 2-3 days. Make sure to cover it airtight so it doesn’t dry out.
- Longer storing – to store the coffee cake for longer, store it in the refrigerator. Make sure to store in an air-tight container. In the refrigerator, it should be good for 5-7 days. You can always reheat the individual slices in the microwave, for 5-10 seconds at a time.
- Freezing – Cool your coconut coffee cake to room temperature before freezing. (You can transfer it into an aluminum baking pan.) You can also take the whole cooled coffee cake out and of the baking pan and wrap it in couple of layers of aluminum foil first and then in plastic wrap. Wrapping it in a couple of layers, will prevent freezer burn. Label and place it into the freezer for 2-3 months.
- If you wish, you an slice the cooled coffee cake and wrap individual slices to freeze.
- Thaw the coffee cake on the counter top. Individual slices will just take a few minutes to thaw but the whole coffee cake will take 30-45 minutes.
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Coconut Coffee Cake Recipe
Ingredients
Coffee Cake:
- 1 cup white granulated sugar
- 3/4 cup unsalted butter softened
- 2 eggs room temperature
- 1 cup full fat sour cream room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 cup sweetened coconut flakes
Crumble:
- 1/3 cup brown sugar
- 3 Tbsp white granulated sugar
- 3/4 cup all purpose flour
- 4 Tbsp unsalted butter melted
- 1/2 cup sweetened coconut flakes
Instructions
- Preheat the oven to 350F° degrees and grease a 9×9 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 fold in the coconut, until incorporated throughout.
- Spread the batter in the prepared baking dish evenly.
Crumble Topping:
- In a medium bowl, combine brown sugar, white sugar, coconut flakes, and flour. Mix well until all ingredients are incorporated evenly. Pour in melted butter slowly and carefully while 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.
- Spread the 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.
Video
Notes
- Storing at room temperature – If you know you’ll eat it within a couple of days, you can easily store the bread at room temperature for 2-3 days. Make sure to cover it airtight so it doesn’t dry out.
- Longer storing – to store the coffee cake for longer, store it in the refrigerator. Make sure to store in an air-tight container. In the refrigerator, it should be good for 5-7 days. You can always reheat the individual slices in the microwave, for 5-10 seconds at a time.
- Freezing – Cool your coconut coffee cake to room temperature before freezing. (You can transfer it into an aluminum baking pan.) You can also take the whole cooled coffee cake out and of the baking pan and wrap it in couple of layers of aluminum foil first and then in plastic wrap. Wrapping it in a couple of layers, will prevent freezer burn. Label and place it into the freezer for 2-3 months.
If you wish, you an slice the cooled coffee cake and wrap individual slices to freeze. - Thaw the coffee cake on the counter top. Individual slices will just take a few minutes to thaw but the whole coffee cake will take 30-45 minutes
Nutrition
More Sweet Recipes To Try
Originally published on Will Cook For Smiles in May 2015.
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Excellent recipe, moist and delicious. My chef boyfriend has declared this his new favorite cake. Easy to make, did toasted coconut on top of the crumble. Might try brown butter next time- which will probably be very soon. Thank you!
That makes me so happy to hear! I bet the toasted coconut added such a great flavor and crunch. And yes, brown butter next time sounds heavenly, your chef boyfriend clearly has great taste! 😄
Can I use roasted coconut for this recipe?
Hey! You can use toasted coconut but it tends to be a little dry when mixed into the batter, it will soak up a little moisture. The topping coconut crumble gets nice and toasted though