Coconut Coffee Cake makes a great breakfast treat or grab it as a snack. Amazing soft sour cream coffee cake that is bursting with fresh coconut flavors throughout.
Soft and Moist Coffee Cake
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.
Coconut is amazing in anything, especially baked good. If I can enjoy my cup of coffee in the morning and a coconut treat, my day starts off perfectly.
I used fresh coconut flakes in this coffee cake, 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.
Coconut 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
- 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
- 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.