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    Home » Cakes

    Coconut Coffee Cake

    Published: Dec 18, 2021 · Modified: May 18, 2023 by Madeeha Anwar

    56 shares
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    a slice of coconut coffee cake on a small white plate on the table.
    coconut coffee cake on the table with flowers in the backdrop
    Over the head shot of the Coconut Coffee Cake.

    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. 

    a slice of coconut coffee cake on a small white plate on the table.

    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
    • Why This Recipe Works?
    • Ingredients
    • Instructions
    • Equipment
    • Variations
    • Substitutions
    • Expert Tips
    • Frequently Asked Questions
    • How To Store
    • Related
    • Recipe
    Over the head shot of coconut coffee cake with cut slices on the cake plate.

    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.
    close up shot of one slice of coconut coffee cake on a white plate.

    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

    What happens if I don't strain the coffee?

    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.

    Can I use a tube pan instead of the 8-inch pan?

    I am not sure about it as I have not tried baking this cake in a tube pan.

    Can I use coconut oil instead of butter in this recipe?

    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.

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    Recipe

    coconut coffee cake featured image.

    Coconut Coffee Cake

    Madeeha Anwar
    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. 
    5 from 7 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Cakes
    Cuisine American
    Servings 10
    Calories 530 kcal

    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.

    Notes

    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.

    Nutrition

    Calories: 530kcal | Carbohydrates: 67g | Protein: 5g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 262mg | Potassium: 133mg | Fiber: 3g | Sugar: 50g | Vitamin A: 553IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 2mg
    Keyword Coconut Breakfast Cake, coconut crumb cake, coconut pound cake
    Tried this recipe? Tag @nowdelishon Instagram, Facebook, Pinterest or Twitter !

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      Recipe Rating




    1. Jugni A

      March 06, 2022 at 3:27 am

      5 stars
      Our new found love!

      Reply
      • Madeeha Anwar

        March 14, 2022 at 3:36 pm

        Glad 🙂

        Reply

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    Over the head shot of the Coconut Coffee Cake.
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