This coconut coffee cake is a treat for the cake lovers out there. This cake has a tender, light and moist crumb. The coffee icing on the top is flavorful and decadent as well. What can possibly go wrong when you bake a cake with coconut and coffee -NOTHING. Enjoy it any time of the day or with a cup of morning coffee.
If you are a coffee and a coconut lover, like me, you will simply love this delicacy. I mean for me nothing could get any better than coffee and coconut infused together in a decadent cake that too with coffee-icing. Uh la la la. This cake is delicate, moist and looks fancy just like my Chocolate Sour Cream Pound Cake, Dark Chocolate Bundt Cake, Coca Cola Cake and Chocolate Mayonnaise Cake.
Why This Recipe Works?
- The simple cake is easy to made and looks fancy.
- You need a few basic ingredients to bake it.
- You need one hour to bake it from scratch.
- The strong coffee flavor and beautiful flakes of pure coconut will take it to another level.
- The crumb of the cake is light, fluffy and super moist.
- Love cakes? Have a look at my Cake recipes for some of the most decadent cakes.
Table of Contents
Ingredients
Pro Tip # 1
Always use room temperature ingredients for baking (unless otherwise specified) as they incorporate better and give perfect baked treats.
Coconut Coffee Cake:
- All-purpose flour: gives structure to the cake.
- Baking soda: leavening agent in this recipe.
- Salt: balances the sugar and enhances the flavor.
- Milk: adds moisture to the cake.
- Coconut flakes (desiccated): use fresh coconut flakes for best flavor and results.
- Coffee (steeped and strained): use strong coffee for strong cake.
- Golden Syrup: for sweetness.
- Castor Sugar: for sweetness.
- Eggs: binding agent that helps with the structure, lifting and moistening of this cake.
- Butter: the fat content in this cake that helps with light and tender texture.
Butter Coffee Icing:
- Butter
- Icing sugar
- Coconut flakes (desiccated)
Instructions
- Preheat the oven to 325 F. Grease an 8-inch round pan with baking spray and line it with a parchment paper.
- Take a heavy bottom saucepan and heat the golden syrup, butter, caster sugar and desiccated coconut together. Stir constantly until completely melted and well-combined. Transfer it to a large bowl.
- In another medium bowl, sift together flour, baking soda and salt and whisk.
- Using an electric mixer beat eggs at medium-high speed, one by one, and combine well after each addition. Now add 3 tablespoon of the coffee-flavored milk into the batter. Mix well until combined and scrape the sides of bowl.
- Add the dry ingredients to the butter mixture.
- Pour the cake batter into the prepared cake tin and smooth the cake with an icing leveler.
- Bake it in the middle rack of the oven for 30 –40 minutes, until a wooden skewer inserted comes out clear.
- Cool the cake in the tin for 10 minutes and then turn it out on a wire rack to cool completely. Remove the parchment paper.
Equipment
- 8-inch cake pan.
- Mixing bowls.
- Saucepan.
- Mixing bowls.
- Digital scale.
- Measuring cups and spoons.
Variations
- Unsweetened coconut: Use unsweetened coconut in place of sweetened coconut flakes in 1:1 ratio. You can use either frozen or shelf-stable flakes. Add a tablespoon of sugar to add some sweetness while adding the flakes to the cake batter.
- Nuts: Add ½ cup of chopped nuts of your choice such as pecans or walnuts in the cake.
Substitutions
Honey: Use honey in place of golden syrup in 1:1 ratio in this recipe.
Expert Tips
Strain the Coffee: Infuse the coffee in the near-boiling and simmering (and not boiling) milk for 4 - 5 minutes. Also, remember to STRAIN the coffee and DO NOT USE it as-is. You do not want the coffee grains in the cake.
Unsweetened Coconut Flakes : Use fresh coconut flakes for this recipe. The freshness of the flakes will give it a punch of aromatic coconut flavor. However, if you do not have fresh desiccated coconut on hand, you can use the store-bought unsweetened coconut flakes for this recipe.
Frequently Asked Questions
The coffee has grains that will result in grainy cake instead of a silky smooth texture. To avoid this it is always best to strain the coffee.
I am not sure about it as I have not tried baking this cake in a tube pan.
You can use vegetable oil or castor oil instead of butter in equal amount.
How To Store
- Store this cake in the fridge for up to 4 days.
- Freeze this cake (without icing) for up to 3 months. Wrap the cake pieces in plastic wrap 1-2 times and further add a layer of foil to it. Place the cake pieces in a ziploc bag or in an airtight container.
- Thaw the cake overnight in the fridge to serve.
- Prepare fresh icing when you want to serve the cake.
Related
Recipe
Coconut Coffee Cake
Equipment
- 1 8-inch round cake pan.
- Measuring Cups and Spoons
- Digital Scale
- Rubber spatulas
- Saucepan.
- Parchment paper.
- Baking spray.
Ingredients
Coconut Coffee Cake
- 6 tablespoon butter (75 g) room temperature
- 2 tablespoon castor sugar (25 g)
- ¾ cup golden syrup or honey (175 g) room temperature
- 1 ½ cup desiccated coconut flakes (280 g)
- 1 ½ cup all-purpose flour (180 g)
- ½ teaspoon baking soda (2.5 g)
- ¼ teaspoon salt
- 2 eggs (large) room temperature
- 3 tablespoon coffee (5 g)
- 5 tablespoon full-fat milk (72 g) near boiling point
Butter Coffee Icing
- ½ cup butter (115 g)
- 2 cups icing sugar (225 g) sifted
- ⅓ cup desiccated coconut flakes (48 g)
Instructions
Coconut Coffee Cake
- Preheat the oven to 325 F. Grease an 8-inch pan with baking spray and line it with a parchment paper.
- Take a heavy saucepan and heat the golden syrup, butter, caster sugar and desiccated coconut. Stirring constantly until completely melted. Transfer it to a big bowl and let it cool.
- In another bowl, sift together flour, baking soda and salt. Whisk.
- Add eggs, one by one, and combining well after each addition. Now add 3 tablespoon of the coffee-flavored milk into the batter. Mix well until combined.
- Add dry ingredients to the wet ingredients.
- Pour the batter into the prepared cake tin and smooth the cake with an icing leveler.
- Bake it in the middle rack of the oven for 30 – 40 minutes, until a wooden skewer or tooth pick inserted in the center comes out clear.
- Cool the cake in the tin for 10 minutes and then turn it out on a wire rack to cool completely. Remove the parchment paper.
Butter Coffee Icing:
- Beat the butter until creamy.
- Gradually add the sifted icing sugar and the remaining coffee-flavored milk that was saved earlier. Mix it until it reaches a smooth consistency.
- Spread on the cake and decorate with desiccated coconut.
Jugni A
Our new found love!
Madeeha Anwar
Glad 🙂