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. 

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

Ingredients

Pro Tip # 1 - Room Temperature Ingredients
Always use room temperature ingredients (unless otherwise specified) for baking. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. The trapped air expands in the oven resulting in 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)

Pro Tip # 2 - Digital Scale
Use a digital scale to measure all-purpose flour and other dry ingredients. To measure with cup, fluff up the all-purpose flour container using a spoon, then scoop out the flour with spoon into the measuring cup. Never scoop out of the container. It may result in more flour than required resulting in dense bakes.

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

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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