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
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 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.
Nutrition
Marisa Franca @ All Our Way says
This looks pretty darn good. I’ve never tried the International Delight coffee although we use their creamer. It would be very tasty during the hot summer months. I, too, love coconut anything. I can eat it just plain. I will certainly have to make this recipe. Thank you.
lyuba says
Thank you 🙂
I hope you’ll like my coffee cake and give ID coffee a try. I love it in caramel too 🙂
June @ How to Philosophize with Cake says
Looks like a fabulous coffee cake! Loving all that streusel 🙂
Lisa S says
Made this coffee cake Sunday, and it is so delicious. I have been craving coconut and this hit the spot. I could not find unsweetened coconut, so I used sweetened coconut & decreased the sugar as suggested & it was great! Tips are always so helpful. I look forward to your next coconut recipe.
lyuba says
I’m so glad you liked it, Lisa!!
I love coconut a little too much 🙂 and now, I’m craving something coconutty.
I shall make something soon!
Melody says
Hi Lyuba!
Thank you for this amazing recipe! We love it!
I just writing a blog post on our Blog for share your recipe! I’ve included your like and your picture if you want to watch it! 🙂 http://www.cacafeblog.com/2016/01/21/recipe-coconut-coffee-cake/
Have a great day! Good Blog!
PS: If you want we will be happy to plan a partnership together you can send me an email at cacafesm@gmail.com
Best,
lisa j.h. says
I’m a coconut fan all the way. N the love of coffee. Question. I have yogurt instead of sour cream. Will it make a differnce in it if I use the yogurt? Thank you Lisa
lyuba says
I”m sorry I didn’t see your question earlier! It’s not ideal but you can substitute full fat Greek yogurt or full fat plain yogurt. Neither has the fat content of sour cream, but I don’t think the difference would be too noticeable. I’ve never substituted sour cream for anything in coffee cakes because of the large amount that goes in there but I’d be interested to find out.
Let me know how it turned out!
Thank you 🙂
lisa j.h. says
This Cake Is AMAZING. Even though I used yogurt it still work and tasted very good. Hubby went on a crabbing trip with son and friend. They all loved it and asked for more when they got home. Thanks sharing this amazing cake. Its gonna take a take a trip to Florida from Oregon. My best friend there loves coconut. Thanks again Lisa J,H in Oregon.
lyuba says
I”m so happy it worked out well!! Yay 🙂
lisa j.h. says
The cake is in the oven. smell of coconutty heaven in here.
Connie says
I started getting out the ingredients and realized I didn’t have sour cream or unsweetened coconut flakes! I’m so thankful for the Greek yogurt question! I used vanilla Greek yogurt. I also used regular sweetened coconut flakes because that’s all I had in the pantry. I baked it in a 9×13 casserole and cut the time because I needed more squares. This is delicious! Thanks so much for making my coconut addiction worse! 😉
Lyuba says
Thank you, Connie! I’m glad you liked it!
Connie says
I forgot to include the baking time for the 9×13: 30 min. I just wanna say again this recipe is sooooo yummy!! The look on my hubby’s face was priceless when he took a bite….heavenly! Thx again!
Sohrab says
Hi, I am going to cook it. However, I did not understand how much sugar do we want for the cake and where is the coffee powder?
P.S. I love coconut too.
lyuba says
Hi Sohrab!
There are different amounts of sugar in the actual cake and in the crumble topping. It’s divided in the recipe. For the cake, it’s 1 cup white granulated sugar.
There is no coffee powder. The name “coffee cake” is actually the type of cake, it describes that it is a morning cake that’s great to go with your morning coffee. It doesn’t actually have coffee in it.
I hope you will like it even without coffee 🙂
Melanie says
Do u think this would work in a pampered chef bundt pan or possibly my mini loaf bakers?
LyubaB says
Hi, Melanie!
Yes, you could but the cooking time would change you should check the mini loaf pans after 18 minutes to see if done.
Michelle says
How do you make the fresh coconut flakes? We bought a coconut for fun but now I don’t know what to do with it. This cake sounds so yummy but I assume it needs to be dried somehow?
LyubaB says
Hi Michelle, I have not made homemade coconut flakes but I did find a recipe online that may help you. https://www.lowcarb-nocarb.com/homemade-coconut-shreds/