Coconut Coffee Cake Recipe
Coconut Coffee Cake is an easy soft and moist breakfast cake that's perfect any time of the day. My coffee cake is packed with coconut flavor, pleasantly moist and soft from the addition of sour cream, and topped with a coconut crumble topping.
Servings: 9 (serves 9-12)
Calories: 559kcal
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 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 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
Calories: 559kcal | Carbohydrates: 67g | Protein: 6g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 191mg | Potassium: 283mg | Fiber: 2g | Sugar: 40g | Vitamin A: 840IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 2mg