Coconut Coffee Cake

This Coconut Coffee Cake is a moist, fluffy, and rich dessert that combines the tropical flavor of coconut with a tender cake base. Perfectly sweet and delightfully aromatic, it’s the ideal treat for breakfast, brunch, or an afternoon coffee break.

Why You’ll Love This Recipe

This Coconut Coffee Cake stands out for its soft crumb, layered flavor, and irresistible coconut topping. Whether you’re entertaining guests or treating yourself, this cake is an easy-to-make yet elegant option. The subtle coconut flavor is balanced with a classic coffee cake texture, making it both comforting and indulgent. You’ll appreciate how simple ingredients come together to create a beautiful and flavorful dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Sour cream or plain Greek yogurt

• Vanilla extract

• Shredded sweetened coconut

• Brown sugar (for streusel/topping)

• Ground cinnamon

• Optional: chopped nuts (such as pecans or walnuts) for topping

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a similar-sized pan.

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Fold in about half of the shredded coconut into the batter.

6. Pour half of the batter into the prepared pan and spread evenly.

7. In a small bowl, mix the brown sugar, cinnamon, and remaining shredded coconut. Sprinkle half of this mixture over the batter.

8. Pour the remaining batter over the top and spread evenly. Sprinkle the rest of the coconut-sugar mixture (and optional nuts) over the surface.

9. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

10. Let the cake cool in the pan for at least 15 minutes before serving.

Servings and timing

This recipe yields approximately 12 servings.
Preparation time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes

Variations

• Lemon zest can be added to the batter for a bright citrus note.

• Almond extract can be used in place of vanilla for a nuttier flavor.

• Toasted coconut can be used on top for added texture and deeper flavor.

• Gluten-free flour blends can be substituted for a gluten-free version.

• Add a cream cheese swirl to the middle layer for a richer filling.

Storage/reheating

Store leftover coconut coffee cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for about 10–15 seconds or place in a preheated oven at 300°F (150°C) for 5–7 minutes until warmed through.
The cake can also be frozen for up to 3 months. Wrap slices individually in plastic wrap and store in an airtight container. Thaw overnight in the refrigerator or at room temperature before serving.

FAQs

How do I keep the coconut from burning on top?

Make sure to press the coconut topping lightly into the batter before baking, and cover loosely with foil during the last 10 minutes of baking if it starts to brown too quickly.

Can I use unsweetened coconut instead of sweetened?

Yes, but the overall sweetness will be reduced. You may want to increase the sugar slightly in the topping.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt works well as a substitute and offers a similar texture and tang.

Can I make this cake ahead of time?

Absolutely. You can bake it a day in advance and store it tightly covered at room temperature or in the refrigerator.

Can I freeze this cake?

Yes, the cake freezes well. Wrap slices individually and store in an airtight container for up to 3 months.

What’s the best pan to use for this cake?

A 9×13-inch rectangular baking pan is ideal, but you can also use a bundt pan or two 8-inch square pans if needed.

Is this cake suitable for a brunch menu?

Yes, it pairs wonderfully with coffee or tea and is a popular choice for brunches and breakfast gatherings.

Can I add a glaze on top?

You can drizzle a simple powdered sugar glaze over the cooled cake for added sweetness and visual appeal.

What can I serve this cake with?

Serve it with fresh fruit, whipped cream, or alongside a hot beverage like coffee or tea.

Why did my cake come out dry?

Overbaking is a common cause. Be sure to check the cake around the 35-minute mark and remove it when a toothpick comes out with a few moist crumbs.

Conclusion

This Coconut Coffee Cake is a delightful addition to any occasion, bringing warmth, flavor, and a hint of the tropics to your table. With a tender crumb and a coconut-infused topping, it’s a timeless recipe that’s both easy to prepare and impossible to resist. Whether served fresh from the oven or enjoyed as leftovers, it’s sure to satisfy every sweet craving.