COCONUT COFFEE CAKE
Make breakfast and brunch better with coconut coffee cake! Tender coconut cake with a cocoa sugar streusel and a coconut glaze. To die for!
Provided by How Sweet Eats
Categories Dessert
Time 2h
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is key or use a nonstick baking spray with the flour in it.
COCONUT COFFEE CAKE
Cheese soup in a coffee cake?!! This makes a great snack cake that you can just pick up and eat with your hands. I brought it to work and it got raves. No one can believe it has the cheese soup in it! The recipe is from The Carriage House a bed and breakfast inn in California
Provided by cookiedog
Categories Breads
Time 1h10m
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl combine the cake mix, soup, water, eggs, and lemon rind. Beat until blended.
- Stir in 1 cup of coconut, pineapple, and nuts. Spread the batter evenly in a greased and floured 9x13-inch pan.
- In another bowl, cut butter into the flour until crumbly. Stir in sugar and the remaining coconut. Sprinkle over the batter.
- Bake in a 350 oven for 50 minutes or until done.
Nutrition Facts : Calories 260.3, Fat 11.9, SaturatedFat 5.5, Cholesterol 30.3, Sodium 381.1, Carbohydrate 35.4, Fiber 1.3, Sugar 20.1, Protein 4
COCONUT COFFEE LIQUEUR CAKE
Awesome cake if you like the flavors of coffee and coconut.
Provided by Craig Lonsdale
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool.
- With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
- Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 64 g, Cholesterol 44.9 mg, Fat 22.1 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 13 g, Sodium 532.9 mg, Sugar 43.2 g
SPICED COCONUT COFFEE
Don't let the ingredients scare you off. This coffee has a bit of a kick, but it's just right for warming up on those cold winter days. It's easily made in a french press or a regular drip coffee maker. The cinnamon stick can be used more than once. Top with whipped cream and sprinkle with ground cinnamon if desired.
Provided by Heather
Categories Drinks Recipes Coffee Drinks Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the ground coffee, red pepper, cloves, and cinnamon stick in a coffee filter set into a drip coffee brewer. Pour the water into the brewer's water reservoir. Set the coffee brewer on to brew.
- While the coffee brews, gently warm the coconut milk in a small saucepan over medium-low heat. Stir in the honey until the honey is dissolved. Pour the brewed coffee into the mixture; stir. Divide the liquid into two mugs to serve.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 21.1 g, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 10.7 g, Sodium 21.2 mg, Sugar 17.3 g
COCONUT CAKE
This Coconut Cake is the best you will ever have! It's fluffy and soft with creamy coconut buttercream frosting!
Provided by Shelly
Categories Cake
Time 50m
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to fit in the bottoms of the pans. Place the parchment in the pan and coat again with baking spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the sides of the bowl as necessary. Add in coconut extract, vanilla extract, baking powder, baking soda, and salt and mix for 30 more seconds or until combined.
- Turn the mixer to low and add in the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the sides of the bowl as necessary. Stir in the coconut. Set batter aside.
- In a clean mixing bowl combine the egg whites and the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for 6-7 minutes on medium speed until stiff peaks form.
- Fold the egg whites into the cake batter until evenly combined. Divide the batter between the 3 cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cakes in the pan for 10 minutes and then transfer the cakes to a wire rack to cool completely.
- To make the frosting, combine the butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds. Add in the milk, coconut extract, and vanilla extract. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in more milk 1-tablespoon at a time if a creamier consistency is desired.
- To assemble place one cake on a cake plate. Top with about 1 1/2 cups of frosting and spread evenly using an off-set spatula. Top with another cake layer and repeat the process. Finally frost the top and sides of the cake with the remaining frosting.
- Press the coconut into the frosting to garnish.
Nutrition Facts : ServingSize 1 slice, Calories 929 calories, Sugar 101.2 g, Sodium 250.8 mg, Fat 46.6 g, SaturatedFat 31.3 g, TransFat 0 g, Carbohydrate 125.2 g, Fiber 1.9 g, Protein 6.4 g, Cholesterol 161.2 mg
THE BEST COFFEE CAKE RECIPE EVER
Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!
Provided by Shelly
Categories Cake
Time 1h5m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
- In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
- To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
- For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
- Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
- Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
- Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Remove cake from oven and place pan on a wire rack to cool completely.
- Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.
Nutrition Facts : Calories 660 calories, Sugar 55 g, Sodium 248.4 mg, Fat 24.9 g, SaturatedFat 14.9 g, TransFat 0 g, Carbohydrate 101.1 g, Fiber 2.3 g, Protein 9.6 g, Cholesterol 108 mg
COCONUT TOPPING FOR COFFEE CAKE
This recipe is from Mrs. Albert Heeszel, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782.
Provided by Charlotte J
Categories Breads
Time 5m
Yield 1 topping recipe
Number Of Ingredients 6
Steps:
- Mix in order given.
- And spread over coffee cake dough #40265 after it has risen.
- Bake as directed.
Nutrition Facts : Calories 1756.9, Fat 87.9, SaturatedFat 67.7, Cholesterol 311.4, Sodium 132.5, Carbohydrate 241, Fiber 14.5, Sugar 206.6, Protein 16.5
TOASTED COCONUT COFFEE CAKE
So good in the morning with a nice cup of your favorite coffee or tea. Adapted from Country Living magazine.
Provided by Sharon123
Categories Breads
Time 1h20m
Yield 1 9" coffee cake
Number Of Ingredients 12
Steps:
- Coffee-cake topping:
- Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
- Batter:
- Preheat the oven to 325°F Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow, about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
- Cake:
- Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Enjoy!
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