Best Skinny Coconut Coffee Cake Recipes
COCONUT COFFEE CAKE
Make breakfast and brunch better with coconut coffee cake! Tender coconut cake with a cocoa sugar streusel and a coconut glaze. To die for!
Provided by How Sweet Eats
Categories Dessert
Time 2h
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is key or use a nonstick baking spray with the flour in it.
TOASTED COCONUT COFFEE CAKE
So good in the morning with a nice cup of your favorite coffee or tea. Adapted from Country Living magazine.
Provided by Sharon123
Categories Breads
Time 1h20m
Yield 1 9" coffee cake
Number Of Ingredients 12
Steps:
- 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.
- Batter:
- 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.
- Cake:
- 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!
COCONUT COFFEE CAKE
Cheese soup in a coffee cake?!! This makes a great snack cake that you can just pick up and eat with your hands. I brought it to work and it got raves. No one can believe it has the cheese soup in it! The recipe is from The Carriage House a bed and breakfast inn in California
Provided by cookiedog
Categories Breads
Time 1h10m
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl combine the cake mix, soup, water, eggs, and lemon rind. Beat until blended.
- Stir in 1 cup of coconut, pineapple, and nuts. Spread the batter evenly in a greased and floured 9x13-inch pan.
- In another bowl, cut butter into the flour until crumbly. Stir in sugar and the remaining coconut. Sprinkle over the batter.
- Bake in a 350 oven for 50 minutes or until done.
Nutrition Facts : Calories 260.3, Fat 11.9, SaturatedFat 5.5, Cholesterol 30.3, Sodium 381.1, Carbohydrate 35.4, Fiber 1.3, Sugar 20.1, Protein 4
SKINNY COCONUT COFFEE CAKE
190 fewer calories • 80% less sat fat than the original recipe. Enjoy a taste of the tropics! Creamy yogurt and fresh mango make this cake moist and tender with just the right amount of sweetness.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F. Grease and lightly flour a 9-inch round baking pan; set aside. In a large bowl, stir together the 1 1/4 cups flour, the sugar, baking powder, baking soda, salt, and nutmeg. Make a well in the center of flour mixture; set aside.
- In a small bowl, combine egg, yogurt, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Toss mango with the 1 tablespoon flour; gently fold into batter.
- Spread batter evenly in prepared pan. Sprinkle with coconut. Bake about 35 minutes or until a toothpick inserted near center comes out clean. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 19 g, TransFat 0 g
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