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RECIPE
12 INGREDIENTS13 STEPS1HR 30MIN

Coconut Coffee Cake

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A delicious twist on traditional coffee cake. Goes perfect with a cup of strong coffee.

1HR 30MIN

Total Time
Cooking with Tovia
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
2 cups
Sweetened Coconut Flakes
1/2 cup
Brown Sugar
1 Tbsp
Ground Cinnamon
1/2 Tbsp
Baking Powder
1/2 Tbsp
Baking Soda
1/2 tsp
Fine Salt
2 sticks
Unsalted Butter , room temperature
1 1/4 cups
2
Large  Eggs , room temperature
1 cup
Sour Cream , room temperature
1/2 Tbsp
Pure Vanilla Extract
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Nutrition Per Serving
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CALORIES
877
FAT
44.8 g
PROTEIN
7.4 g
CARBS
108.2 g

Directions

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Step 1
Mix together Sweetened Coconut Flakes (6 ounce), Brown Sugar (1/2 cup), and Ground Cinnamon (1 tablespoon), set aside.
Step 2
Preheat oven to 325 degrees F (163 degrees C) and arrange a rack in the middle.
Step 3
Grease a 9x9-inch metal baking pan with butter and then coat with a dusting of flour, tapping out the excess. Set aside.
Step 4
Sift All-Purpose Flour (2 cup), Baking Powder (1 1/2 teaspoon), Baking Soda (1 1/2 teaspoon), and Fine Salt (1/2 teaspoon) into a medium bowl and set aside.
Step 5
Place Unsalted Butter (2 stick) and Granulated Sugar (1 1/4 cup) in the bowl of a stand mixer fitted with a paddle attachment.
Step 6
Beat on medium-high speed until lightened in color and fluffy, about 3 minutes.
Step 7
Add the Egg (2) 1 at a time, letting the first completely incorporate before adding the second. Stop the mixer and scrape down the sides of the bowl and paddle with a rubber spatula.
Step 8
Add Sour Cream (1 cup) and Pure Vanilla Extract (1 1/2 teaspoon), turn the mixer to medium speed, and continue beating until just incorporated, about 1 minute.
Step 9
Stop the mixer and scrape down the sides of the bowl and paddle. Turn the mixer to low speed and slowly add in the flour mixture. Mix until just incorporated.
Step 10
Spread half of the batter in the prepared pan. Sprinkle with half of the coconut mixture.
Step 11
Dollop the remaining batter over the coconut mixture and spread into an even layer. Sprinkle with the remaining coconut mixture and gently press it into the batter.
Step 12
Bake until a cake tester or toothpick comes out dry with a few crumbs attached, about 45 minutes.
Step 13
Transfer the pan to a wire rack and let cool at least 20 minutes before serving. Enjoy!

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Nutrition Per Serving
Calories
877
% Daily Value*
Fat
44.8 g
57%
Saturated Fat
31.4 g
157%
Trans Fat
0.0 g
--
Cholesterol
168.2 mg
56%
Carbohydrates
108.2 g
39%
Fiber
5.5 g
20%
Sugars
72.2 g
--
Protein
7.4 g
15%
Sodium
731.0 mg
32%
Vitamin D
0.3 µg
2%
Calcium
114.8 mg
9%
Iron
2.2 mg
12%
Potassium
174.0 mg
4%
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