Coconut Chip Coffee Cake
Soft, tender, and bursting with tropical flavor, this Coconut Chip Coffee Cake is a delightful twist on a classic baked treat. Perfectly moist thanks to rich coconut milk and shredded sweetened coconut, this cake delivers the sweetness of mini chocolate chips and a warm, crumbly topping of brown sugar and cinnamon for an irresistible flavor combination. With its beautifully layered structure and buttery crumb, every bite melts in your mouth, making it ideal for a relaxed breakfast, dessert, or an indulgent coffee pairing. Ready in just an hour with simple pantry staples, this coffee cake is a crowd-pleaser that's sure to become your new go-to recipe for gatherings and cozy moments.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 2 Large eggs
- 0.75 cups Coconut milk
- 1 teaspoon Vanilla extract
- 1 cup Shredded sweetened coconut
- 0.75 cups Mini chocolate chips
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your hands, cut the unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, coconut milk, and vanilla extract until combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the shredded sweetened coconut and mini chocolate chips to evenly distribute them throughout the batter.
In a small bowl, mix together the brown sugar and ground cinnamon to prepare the crumb topping.
Pour half of the batter into the prepared baking pan and spread evenly. Sprinkle half of the brown sugar and cinnamon mixture over the batter.
Add the remaining batter over the top and spread it evenly. Sprinkle the rest of the brown sugar and cinnamon mixture on top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve the coffee cake warm or at room temperature. Enjoy with coffee or tea!
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2363 mg | 103% | |
| Total Carbohydrate | 637.7 g | 232% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 384.4 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 274 mg | 21% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
