Description
This Coconut Coffee Cake is a soft, buttery cake swirled with sweet shredded coconut and topped with a golden coconut crumb topping. It’s perfect for brunch, dessert, or an afternoon pick-me-up with coffee or tea.
Ingredients
Units
Scale
- For the Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut
- For the Crumb Topping:
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
- 1/2 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square pan or similar.
- Make the Topping:
- In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly, then stir in shredded coconut. Set aside.
- Prepare the Cake Batter:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to the wet mixture and stir until just combined. Fold in shredded coconut.
- Assemble:
- Pour batter into prepared pan and spread evenly. Sprinkle with crumb topping.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
- Use unsweetened coconut for a less-sweet version.
- Add a glaze of powdered sugar and coconut milk for extra indulgence.
- Keeps well at room temperature for 2–3 days in an airtight container.
- Details
Nutrition
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
