Coconut Streusel Coffee Cake
Indulge in the tropical delight of Coconut Streusel Coffee Cake—a moist, tender cake that's as visually stunning as it is flavorful. Infused with creamy coconut milk and sweetened shredded coconut, this decadent coffee cake boasts a soft, buttery crumb complemented by a golden-brown streusel topping, rich with brown sugar and toasted coconut flakes. Perfect for brunches, gatherings, or cozy mornings, this cake brings a hint of island-inspired sweetness to your table. With minimal prep time and straightforward instructions, it’s an easy yet impressive bake that pairs beautifully with your favorite cup of coffee or tea. Whether served warm or at room temperature, this irresistible dessert-meets-breakfast treat is sure to be a crowd-pleaser! Keywords: coconut coffee cake, streusel topping, easy coffee cake recipe, brunch dessert, coconut dessert ideas.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
- 0.5 cups brown sugar (for streusel)
- 0.75 cups shredded coconut (for streusel)
- 0.25 cups unsalted butter, melted (for streusel)
- 0.25 cups all-purpose flour (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually alternate adding the dry ingredients and coconut milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Fold in the shredded sweetened coconut gently.
Pour the batter into the prepared pan and spread evenly.
For the streusel topping, combine the brown sugar, shredded coconut, melted butter, and flour in a small bowl. Mix with a fork until crumbly.
Sprinkle the streusel evenly over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 36.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 119 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.
