Coconut Coffee Cake from Will Cook for Smiles

Coconut Coffee Cake - made May 19, 2024 from Will Cook for Smiles 

1 cup granulated sugar

3/4 cup unsalted butter, softened

2 large eggs

1 cup full-fat sour cream, room temperature

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon baking powder

1/4 teaspoon salt

1 cup sweetened coconut flakes

Topping

1/3 cup brown sugar

3 tablespoons granulated sugar

3/4 cup all-purpose flour

4 tablespoons unsalted butter, melted

1/2 cup sweetened coconut flakes

1. Preheat oven to 350 degrees F. Line a 9 x 9 baking pan with foil and lightly spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar until light and fluffy, 2-3 minutes. 
3. Add eggs, one at a time, beating on low speed after each addition. Scrape down bottom and sides of bowl to keep mixture even textured.
4. Add vanilla and sour cream, beating until combined.
5. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add to butter mixture in 2 additions, beating on low speed after each addition. Scrape down bottom and sides of bowl.
6. Add coconut and mix on low speed until disbursed. Do not overmix. Pour batter into an even layer in prepared pan.
7. Make the topping: in a medium bowl, combine brown sugar, granulated sugar and flour. Mix well. Pour in melted butter and fold in with a large fork until crumbly. Add coconut flakes. Squeeze topping into large clumps and sprinkle evenly over batter, breaking the large clumps into smaller clumps.
8. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Cool completely before cutting.

Before baking

Where are my coconut lovers?? Break out the mixing bowl as I have a great and easy-to-make cake for you, just in time for those summer picnics and barbecues. 

After baking

Even more perfect, there’s no frosting on top to worry about melting in hot temps. Instead, this has a yummy streusel topping, as befitting any self-respecting coffee cake, with the addition of coconut in the streusel topping as well.

But it’s really the cake itself that makes this for me, both in terms of flavors (buttery but not too sweet) and texture (love the coconut in the cake too). The slightly crunchy brown sugar streusel adds the perfect note of sweetness and crunch. This one’s definitely a keeper.