Coconut Coffee Cake

Recipe

12 INGREDIENTS • 13 STEPS • 1HR 30MINS

Coconut Coffee Cake

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

Coconut Coffee Cake

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

1HR 30MINS

Total Time

$1.57

Cost Per Serving

Ingredients

Servings

6

US / Metric

2 cups

Sweetened Coconut Flakes

1/2 cup

Brown Sugar

1 Tbsp

Ground Cinnamon

2 cups

All-Purpose Flour

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

Granulated Sugar

2

Large Eggs, room temperature

1 cup

Sour Cream, room temperature

1/2 Tbsp

Pure Vanilla Extract

Nutrition Per Serving

VIEW ALL

Calories

598

Fat

13.7 g

Protein

5.7 g

Carbs

110.3 g

Coconut Coffee Cake

Save

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking InstructionsHide images

step 1

Mix together Sweetened Coconut Flakes (2 cups), Brown Sugar (1/2 cup), and Ground Cinnamon (1 Tbsp), set aside.

step 1 Mix together Sweetened Coconut Flakes (2 cups), Brown Sugar (1/2 cup), and Ground Cinnamon (1 Tbsp), 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 cups), Baking Powder (1/2 Tbsp), Baking Soda (1/2 Tbsp), and Fine Salt (1/2 tsp) into a medium bowl and set aside.

step 4 Sift All-Purpose Flour (2 cups), Baking Powder (1/2 Tbsp), Baking Soda (1/2 Tbsp), and Fine Salt (1/2 tsp) into a medium bowl and set aside.

step 5

Place Unsalted Butter (2 sticks) and Granulated Sugar (1 1/4 cups) in the bowl of a stand mixer fitted with a paddle attachment.

step 5 Place Unsalted Butter (2 sticks) and Granulated Sugar (1 1/4 cups) 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 6 Beat on medium-high speed until lightened in color and fluffy, about 3 minutes.

step 7

Add the Eggs (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 7 Add the Eggs (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 (1/2 Tbsp), turn the mixer to medium speed, and continue beating until just incorporated, about 1 minute.

step 8 Add Sour Cream (1 cup) and Pure Vanilla Extract (1/2 Tbsp), 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 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 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!

step 13 Transfer the pan to a wire rack and let cool at least 20 minutes before serving. Enjoy!

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