Heavenly Toasted Coconut Coffee Cake
Indulge in the delightful experience of this Heavenly Toasted Coconut Coffee Cake, the perfect morning companion to your favorite brew. Each slice of this moist and fluffy cake is infused with the rich flavor of toasted coconut and a hint of cinnamon, delivering a sweet and nutty aroma that will awaken your senses. With a luscious crumb and a crunchy topping, this coffee cake is not just a treat but a moment of pure bliss that transforms any breakfast or brunch into a special occasion. Perfectly adapted from Country Living magazine, it brings an element of homemade comfort to your table.
12
Servings
200
Calories
12
Ingredients
Ingredients
all-purpose flour
2 1/4 cups (divided)
sweetened flaked coconut
1 1/2 cups (divided and toasted)
light brown sugar
3/4 cup (divided)
cinnamon
1 1/2 tablespoons (ground)
unsalted butter
6 tablespoons (melted for topping)
unsalted butter
3/4 cup (softened for batter)
baking powder
1 teaspoon (for batter)
salt
1/2 teaspoon (for batter)
large egg yolks
5 (for batter)
granulated sugar
1/3 cup (for batter)
pure vanilla extract
1 1/2 teaspoons (for batter)
sour cream
1/2 cup (for batter)
Instructions
1
Prepare the coffee cake topping by combining 1/2 cup of all-purpose flour, 1 cup of toasted coconut, 1/2 cup of brown sugar, and ground cinnamon in a bowl. Drizzle in 6 tablespoons of melted butter and mix until crumbly. Set aside.
2
Preheat your oven to 325°F (160°C). Lightly coat a 9-inch round springform pan with a little of the softened butter, ensuring it's well-greased. In a separate bowl, whisk together the remaining flour, baking powder, and salt until well combined. Set this aside.
3
In a large mixing bowl, beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla extract with an electric mixer on high speed for about 2 minutes, or until the mixture becomes thick and pale yellow.
4
Add the softened butter and sour cream to the egg mixture, mixing until fully combined. Gradually reduce the mixer speed to low and incorporate the flour mixture until just combined, taking care not to overmix.
5
Pour the batter evenly into the prepared springform pan. Carefully sprinkle the topping mixture over the batter, ensuring an even distribution.
6
Bake in the preheated oven on the middle rack for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan on a wire rack for 1 hour.
7
After cooling, gently release the cake from the springform pan, slice, and serve warm. Enjoy every bite with your favorite coffee or tea!
Nutrition Information
10g
Fat
25g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Toasted Coconut Coffee Cake?
It is a moist and fluffy coffee cake infused with toasted coconut and cinnamon, featuring a luscious crumb and a crunchy topping.
How many servings does this recipe make?
This recipe makes 12 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How long does the cake need to bake?
The cake should bake for 55-60 minutes at 325 degrees Fahrenheit.
What type of pan is required for this recipe?
A 9-inch round springform pan is required.
How much fat is in one slice of this coffee cake?
Each slice contains 10g of fat.
What are the carbohydrate and protein counts?
Each serving has 25g of carbohydrates and 2g of protein.
What are the ingredients for the coffee cake topping?
The topping consists of 1/2 cup all-purpose flour, 1 cup toasted coconut, 1/2 cup brown sugar, ground cinnamon, and 6 tablespoons of melted butter.
How long should the cake cool before serving?
The cake should cool in the pan on a wire rack for 1 hour.
What type of coconut is used in this recipe?
The recipe calls for 1 1/2 cups of sweetened flaked coconut, divided and toasted.
Does this recipe use whole eggs?
No, it specifically uses 5 large egg yolks for the batter.
What provides the moisture in the cake batter?
Moisture is provided by 3/4 cup of softened unsalted butter and 1/2 cup of sour cream.
How much cinnamon is included in the recipe?
The recipe uses 1 1/2 tablespoons of ground cinnamon.
What kind of sugar is needed for the batter?
The batter uses a combination of light brown sugar and 1/3 cup of granulated sugar.
How do I prepare the egg yolks for the batter?
Beat the egg yolks with brown sugar, granulated sugar, and vanilla extract on high speed for about 2 minutes until thick and pale yellow.
What kind of flour is recommended?
All-purpose flour is used for both the topping and the cake batter.
Is vanilla extract used in this coffee cake?
Yes, the recipe calls for 1 1/2 teaspoons of pure vanilla extract.
How should the pan be prepared?
Lightly coat the 9-inch springform pan with softened butter to ensure it is well-greased.
How do you know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
What is the source of this recipe?
This recipe was adapted from Country Living magazine.
What is the texture of the cake like?
The cake is moist and fluffy with a crunchy coconut topping.
Can I serve this cake warm?
Yes, it is recommended to slice and serve the cake warm after the initial cooling period.
What mixer speed should be used for adding flour?
Reduce the mixer speed to low when incorporating the flour mixture to avoid overmixing.
How many ingredients in total are used?
There are 12 total ingredients in this recipe.
What category does this recipe belong to?
It is categorized under Breads, though it is suitable for breakfast, brunch, or dessert.
Is there salt in the batter?
Yes, 1/2 teaspoon of salt is whisked with the flour and baking powder.
What type of butter is used?
The recipe uses unsalted butter, both melted for the topping and softened for the batter.
What is the aroma of the cake?
It has a sweet and nutty aroma from the toasted coconut and cinnamon.
How much baking powder is required?
The recipe requires 1 teaspoon of baking powder for the batter.
When is the topping added?
The topping is sprinkled evenly over the batter in the pan just before putting it into the oven.