Best Toasted Coconut Coffee Cake Recipes

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COCONUT COFFEE CAKE



Coconut Coffee Cake image

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

1/2 cup packed light brown sugar
1/2 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon unsweetened cocoa powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/4 cup cold unsalted butter cut into pieces
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened to room temperature
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup plain greek yogurt, ( full-fat or 2% is best)
1 cup sweetened, shredded coconut
1 (heaping cup) powdered sugar
1 1/2 teaspoons vanilla extract
½ teaspoon coconut extract
1/4 to 1/3 cup coconut milk
1 cup unsweetened coconut flakes

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



Toasted Coconut Coffee Cake image

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

2 1/4 cups all-purpose flour, divided
1 1/2 cups sweetened flaked coconut, divided
3/4 cup light brown sugar, divided
1 1/2 tablespoons cinnamon
6 tablespoons unsalted butter, melted
3/4 cup unsalted butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
5 large egg yolks
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream

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!

TOASTED-COCONUT STREUSEL COFFEECAKE



Toasted-Coconut Streusel Coffeecake image

Categories     Cake     Egg     Breakfast     Dessert     Bake     Coconut     Sour Cream     Gourmet

Number Of Ingredients 17

For the streusel
3/4 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1 tablespoon cinnamon
3/4 stick (6 tablespoons) unsalted butter, cut into bits and softened
1 cup sweetened flaked coconut, toasted lightly and cooled
For the cake batter
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups sour cream
2 cups sweetened flaked coconut, toasted lightly and cooled

Steps:

  • Make the streusel:
  • In a bowl stir together the brown sugar, the flour, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the coconut and reserve the streusel.
  • Make the cake batter:
  • In a bowl with an electric mixer cream the butter, add the brown sugar, and beat the mixture until it is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and the vanilla and beat the mixture until it is combined well. In another bowl whisk together the flour, the baking powder, the baking soda, and the salt, add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the coconut.
  • Spoon half the batter into a buttered and floured tube pan, measuring 10 inches across the top and about 4 inches deep, with a removable bottom, spreading it evenly. Sprinkle half the reserved streusel over the batter and spoon the remaining batter into the pan, spreading it carefully over the streusel. Sprinkle the remaining streusel over the top and bake the cake in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until the tester comes out clean. Let the cake cool in the pan on a rack for 10 minutes, remove the tube section from the pan, and run a thin knife under the cake to release the bottom. Lift the cake off the tube section of the pan with 2 long spatulas, let it cool completely on the rack, and transfer it to a serving plate.

COCONUT COFFEE CAKE



Coconut Coffee Cake image

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

1 (18 1/4 ounce) box yellow cake mix
1 (11 ounce) can condensed cheddar cheese soup
1/2 cup water
2 eggs
1 tablespoon grated lemon rind
1 cup shredded coconut
1/2 cup crushed pineapple, drained
1/2 cup chopped nuts
3 tablespoons butter, softened
1/2 cup unsifted all-purpose flour
1/4 cup brown sugar, firmly packed
1/2 cup shredded coconut

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

TOASTED COCONUT LAYER CAKE



Toasted Coconut Layer Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract
1 cup buttermilk
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
  • Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
  • Divide the batter evenly between the prepared cake pans.
  • Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
  • Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
  • For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
  • If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
  • Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
  • Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.

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