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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!
5 from 20 votes
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Ingredients

streusel

  • 1/2  cup  packed light brown sugar
  • 1/2  cup  all-purpose flour
  • teaspoons  cinnamon
  • teaspoon  unsweetened cocoa powder
  • teaspoon  instant espresso powder
  • 1/2  teaspoon  salt
  • 1/4  cup  cold unsalted butter cut into pieces

cake

  • cups  all-purpose flour
  • teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • cup  unsalted butter softened to room temperature
  • 1 1/2  cups  sugar
  • large eggs
  • teaspoons  vanilla extract
  • 1 teaspoon coconut extract
  • cup plain greek yogurt,  full-fat or 2% is best
  • 1 cup sweetened, shredded coconut

coconut glaze and toasted 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

Instructions 

  • 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.

Streusel

  • Whisk together the sugar, flour, cinnamon, cocoa, espresso powder and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It’s okay if the mixture looks like SAND!

Cake

  • In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the extracts and beat well. Beat in the yogurt, again scraping down the sides if needed.
  • Gradually add the dry ingredients with the mix on low speed. Beat until they are just incorporated. Stir in the shredded coconut. Spoon half of the batter into the greased bundt pan. Sprinkle the batter with two thirds of the streusel. Add the remaining batter on top then, swirl in the remaining streusel with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect.
  • Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don’t attempt to move it or it will break apart!
  • Once cool, drizzle the cake with the coconut glaze. Sprinkle with the toasted coconut. Let set for about 30 minutes then slice and serve.

coconut glaze

  • Whisk together the powdered sugar, extracts and coconut milk (start with ¼ cup!) until combined and smooth. If the mixture is too thin, whisk in more powdered sugar about ¼ cup at a time. If it’s too thick, drizzle in more coconut milk 1 tablespoon at a time.
  • To toast the coconut, add the flakes to a skillet over medium-low heat. Toss and stir (and shake the pan!) until the coconut is golden and fragrant, about 5 minutes. Don’t walk away! Keep your eye on it the entire time. Remove the skillet and let it cool slightly before sprinkling on top.
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