Coconut Crumb Cake
Indulge in the tropical decadence of this Coconut Crumb Cake, a moist and tender dessert that combines the richness of coconut milk with the buttery sweetness of a cinnamon-infused crumb topping. This easy-to-make cake features finely shredded sweetened coconut folded into the batter, adding texture and a burst of flavor to every bite. The golden crumb topping, made with brown sugar, shredded coconut, and a hint of cinnamon, creates a perfect contrast to the fluffy cake beneath. Ready in just one hour, this irresistible treat pairs wonderfully with a cup of coffee or tea, making it the ultimate choice for brunch, dessert, or an afternoon pick-me-up. Perfect for coconut lovers, this crumb cake will bring a taste of the tropics to any occasion!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 200 grams granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 240 milliliters coconut milk
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 100 grams sweetened shredded coconut
- 75 grams unsalted butter (for crumb topping)
- 100 grams brown sugar
- 120 grams all-purpose flour (for crumb topping)
- 30 grams sweetened shredded coconut (for crumb topping)
- 0.5 teaspoons ground cinnamon
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch (23 cm) square baking pan or line it with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3–4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined. Do not overmix.
Fold in the shredded coconut gently with a spatula.
Pour the batter into the prepared baking pan and spread it evenly.
For the crumb topping, combine the butter, brown sugar, flour, shredded coconut, and ground cinnamon in a medium bowl. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve. Enjoy with a cup of tea or coffee!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 35.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 142 mg | 3% | |
*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.
