Welcome, coffee lovers and baking enthusiasts! Are you looking for a delightful treat to pair with your morning cup of joe? Look no further! I present to you the Toasted Coconut Coffee Cake Recipe – the perfect coconut-infused cake recipe to satisfy your sweet tooth and coffee cravings.
As a barista and food lover, I understand that finding the right balance between coffee and cake is an art. This recipe is designed to enhance the flavors of both coffee and coconut while satisfying your hunger for something sweet. With moist, fluffy layers infused with toasted coconut and a deliciously crunchy streusel topping, this cake will leave you wanting more.
This recipe is simple enough for novice bakers who want to impress their guests or simply indulge in a slice of heaven. With easy-to-find ingredients such as sour cream, unsalted butter, all-purpose flour, and sugar, you can whip up this dessert in no time. Whether you have a special occasion coming up or just want to treat yourself to something special, this Toasted Coconut Coffee Cake Recipe is perfect for any occasion.
Join me on this culinary adventure as we create the best coconut coffee cake together. So gather your ingredients, preheat your oven, and let’s get baking!
Why You’ll Love This Recipe
Looking for a coffee cake recipe that will literally blow your mind? Look no further than our Toasted Coconut Coffee Cake Recipe. This heavenly cake is sure to be a crowd-pleaser, from its mouth-watering aroma to its irresistibly moist and flavorful texture.
So, what makes this recipe so special? Allow me to break it down. First off, the combination of toasted coconut and coffee creates a unique and indulgent flavor profile that is sure to satisfy any sweet tooth. And with a coconut streusel topping and light brown sugar cinnamon swirl running throughout, every bite is simply divine.
Not only is this recipe delicious, but it’s also incredibly easy to make. The batter comes together in minutes, and the streusel topping is simple enough to whip up while the cake bakes in the oven. It’s the perfect recipe for those early morning weekend breakfasts when you’re craving something sweet but don’t want to fuss with anything too complicated.
Plus, this recipe is versatile! While it’s perfect on its own with a morning cup of coffee, it can also easily be dressed up with some chocolate chips or served alongside your favorite fruit as a dessert. And if you’re looking to switch things up, feel free to experiment with different types of milk or flours like coconut or paleo flour.
Overall, our Toasted Coconut Coffee Cake Recipe is the ultimate crowd-pleaser that is sure to impress even the toughest critics. So grab your apron and get ready to indulge in the best coconut coffee cake recipe out there!
These are the ingredients you’ll need to make a scrumptious toasted coconut coffee cake:
- 2 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 2 sticks of unsalted butter, at room temperature
- 1 cup of granulated sugar
- 3 large eggs
- 1 1/2 teaspoons of pure vanilla extract
- 1/2 cup of sour cream
For the coconut streusel topping:
- 3/4 cup of sweetened flaked coconut
- 3/4 cup of light brown sugar
- 3/4 cup of all-purpose flour
- 6 tablespoons of unsalted butter, melted and cooled
- 1/2 teaspoon of cinnamon
For the toasted coconut topping:
- 1/3 cup of sweetened flaked coconut
For the powdered sugar glaze:
- 1 cup of powdered sugar
- 1/4 teaspoon of pure vanilla extract
- 2 -3 tablespoons of milk (depending on consistency)
Note: Divide the flaked coconut into three equal parts for the streusel, topping, and recipe.
The Recipe How-To
Step 1: Preheat the Oven and Toast the Coconut
Preheat your oven to 350°F. Spread ¾ cup sweetened flaked coconut on a rimmed baking sheet and bake for about 5 minutes, or until golden brown. Set it aside to cool.
Step 2: Prepare the Coconut Streusel
In a medium bowl, combine 1 cup all-purpose flour, ½ cup light brown sugar, 1 teaspoon ground cinnamon, and ⅛ teaspoon of salt. Add in the cooled toasted coconut and stir to combine. Drizzle in ¾ stick unsalted butter (melted and cooled) and mix until you get a crumbly mixture. Set aside.
Step 3: Make the Cake Batter
In another bowl or stand mixer bowl, beat together a stick (½ cup) of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in two large eggs, one at a time, and beat well after each addition. Stir in one cup of sour cream and 1 teaspoon pure vanilla extract.
In another small bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and half-teaspoon of salt. Gradually add the flour mixture into the butter mixture alternately with a third cup of coffee (or milk) to create a batter.
Step 4: Assemble the Cake
Grease an eight or nine-inch baking pan with butter. Combine three-fourths cup sweetened flaked coconut with three-fourths tablespoons light brown sugar in a small bowl and set aside.
Pour half of your prepared cake batter into your prepared pan. Sprinkle half of your prepared coconut streusel evenly over it in the center leaving an inch around the edges. Repeat layering with remaining batter and streusel. Finally, sprinkle reserved coconut and sugar mixture evenly over the top.
Step 5: Bake the Cake
Bake for 45-50 minutes or until toothpick inserted in center comes out clean. Let it cool down in the pan for 10 minutes, then transfer onto a wire rack to let it cool completely.
Step 6: Serve and Enjoy!
Serve this coconut coffee cake toasted with a morning cup of coffee or hot cocoa on a cold day. It is best when eaten fresh but can be stored in an airtight container for up to five days.
Enjoy your homemade toasted coconut coffee cake!
Substitutions and Variations
Want to mix things up with your toasted coconut coffee cake? No problem – there are plenty of substitutions and variations you can make to this recipe to suit your tastes.
Firstly, if you don’t have sour cream on hand, you can substitute it with an equal amount of Greek yogurt. This will add a tangy flavor profile to the cake that balances out the sweetness of the sugar and coconut.
For those looking to reduce sugar intake, try substituting some or all of the sugar in the recipe with a natural sweetener like honey, maple syrup, or agave nectar. Just keep in mind that these substitutes may alter the texture and flavor of the cake.
If you’re feeling adventurous, adding a tablespoon or two of coffee liqueur to the batter can give your coffee cake an extra kick of flavor. You can also experiment with different types of coconut – shredded or flaked – to achieve a different texture in your cake.
For those with unique dietary needs, there are several options for substitutions as well. If you’re cutting out gluten from your diet, replace the all-purpose flour with coconut flour or almond flour for a paleo-friendly version of this coffee cake. And if you’re vegan or dairy-free, swap out the butter and sour cream for a non-dairy substitute like coconut cream or vegan butter.
Finally, if you just can’t get enough of that toasted coconut goodness, try adding some chocolate chips to the batter or drizzling melted chocolate on top for an indulgent twist on this classic recipe.
No matter which substitution or variation you choose, this toasted coconut coffee cake is sure to be a hit at any brunch or dessert spread.
Serving and Pairing
Once your toasted coconut coffee cake is ready, it’s time to savor its rich and tempting flavors. I personally like to serve it warm, slightly crisp on the edges, and with a dollop of whipped cream or ice cream. Trust me; nothing beats a fresh slice of coconut coffee cake with a morning cup of coffee or an afternoon tea.
But if you’re looking for more adventurous pairings, there are many options to choose from. For instance, the nutty and buttery flavor in this cake goes deliciously with cold milk or cocoa. You can also try serving it with a piping hot latte or cappuccino for a cozy indulgence.
For a brunch or potluck spread, consider pairing your coconut coffee cake with fresh fruit like pineapple, mango, or berries. You can also create an irresistible dessert platter featuring other mini desserts like macarons, shortbread cookies, or chocolate truffles.
If you’re feeling extra indulgent, why not try incorporating chocolate chips into the cake batter or drizzling some coffee liqueur over the frosting? This makes for a decadent treat perfect for birthdays or special events.
Overall, this versatile recipe is perfect for any occasion and pairs well with many beverages and desserts. So go ahead and experiment until you find your perfect combination – the possibilities are endless!
Make-Ahead, Storing and Reheating
Toasted Coconut Coffee Cake is a perfect make-ahead recipe that will let you enjoy a delicious breakfast treat without having to do all the work in the morning. To make it ahead of time, simply follow the recipe and bake it in advance according to the instructions. Once cooled completely, place it in an airtight container and store it in the refrigerator for up to 3-4 days.
If you want to reheat your cake, there are a few ways to do so. One option is to slice the cake and microwave it for 30-60 seconds until it’s warm. Another way is to heat it up in the oven by preheating your oven to 350°F (175°C) and baking your cake for 10-15 minutes or until heated through.
If you prefer, you can also freeze your coffee cake ahead of time, which is perfect for batch baking. To freeze, wrap tightly with plastic wrap and then aluminum foil, or use a freezer bag. It can be stored frozen for up to 3 months.
To defrost, simply remove from the freezer and thaw overnight in the refrigerator before reheating as desired. You can either reheat individual slices or reheat the whole cake if needed.
Overall, making this coffee cake ahead of time and reheating it is easy and convenient without sacrificing flavor or texture. Perfect for those busy mornings when you need a quick, yet satisfying breakfast with your morning cup of coffee.
Tips for Perfect Results
To ensure your toasted coconut coffee cake turns out amazing, follow these helpful tips for perfect results.
Firstly, make sure that all ingredients are at room temperature before you start baking. This is particularly important for the butter and the eggs. Using cold butter can result in a dense cake and cold eggs can make it difficult to achieve the desired texture.
It’s also crucial to measure all ingredients accurately. Too much or too little of an ingredient can throw off the balance of flavors and textures in this recipe. Use measuring cups and spoons instead of estimating quantities by eye.
When making the coconut streusel, toast the coconut flakes beforehand for a richer flavor. Spread the flakes in a single layer on a baking sheet and bake in the oven until golden brown. Keep an eye on them to prevent burning.
For an extra-fragrant cake, add a splash of coffee liqueur or even coconut milk to your batter. It will enhance the overall flavor and make your morning cup of coffee feel even more special.
Lastly, don’t be tempted to overmix the batter. This can lead to a dry, tough cake that lacks flavor. Mix ingredients only until they’re just combined, then stop.
With these tips, you’ll have a deliciously cinnamon-spiced coffee cake topped with crunchy toasted coconut streusel every time you make it!
In conclusion, the toasted coconut coffee cake recipe is definitely worth trying if you are looking for a perfect way to start your day with a warm and delicious treat. It requires simple ingredients that you probably already have in your pantry, and the instructions are easy to follow. The combination of coconut and coffee flavors makes it a unique and delightful experience that you won’t forget easily.
With this recipe, you can also be creative by making some substitutions or variations to suit your taste preferences. You can try adding some chocolate chips, or even using coconut flour for a paleo version. You can also try pairing it with some coffee liqueur, coconut milk, or shredded coconut to take it to the next level.
Furthermore, this recipe is versatile enough to serve as a dessert for any occasion, whether it’s a birthday cake or just an afternoon tea time treat. It’s also easy to make ahead and store for later reheating, making it perfect for busy weekdays or lazy weekends.
So why settle for a boring morning cup of coffee when you can have a slice of delicious toasted coconut coffee cake? Head to your kitchen now and give this recipe a try. Trust me; your taste buds will thank you later!
Toasted Coconut Coffee Cake Recipe
- 2 1/4 cups all-purpose flour, divided
- 1 1/2 cups sweetened flaked coconut, divided
- 3/4 cup light brown sugar, divided
- 1 1/2 tablespoons cinnamon
- 6 tablespoons unsalted butter, melted
- 3/4 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 large egg yolks
- 1/3 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup sour cream
- Coffee-cake topping:
- Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
- Preheat the oven to 325°F Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow, about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
- Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Enjoy!
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