Toasted Coconut Coffee Cake Recipes

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COCONUT COFFEE CAKE



Coconut Coffee Cake image

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

1/2 cup packed light brown sugar
1/2 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon unsweetened cocoa powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/4 cup cold unsalted butter cut into pieces
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened to room temperature
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup plain greek yogurt, ( full-fat or 2% is best)
1 cup sweetened, shredded coconut
1 (heaping cup) powdered sugar
1 1/2 teaspoons vanilla extract
½ teaspoon coconut extract
1/4 to 1/3 cup coconut milk
1 cup unsweetened coconut flakes

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.

TOASTED COCONUT CUPCAKES



Toasted Coconut Cupcakes image

Looking for an Asian dessert? Then bake these delectable coconut cupcakes made using Betty Crocker™ Super Moist™ vanilla cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ vanilla cake mix
1 cup buttermilk
1/2 cup butter, melted
3 eggs
1 1/2 teaspoons coconut extract
1 1/2 cups flaked coconut
1/2 cup butter, softened
1 package (3 oz) cream cheese, softened
1 box (1 lb) powdered sugar (4 cups)
1/4 cup canned cream of coconut (not coconut milk)
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, buttermilk, melted butter, eggs and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, spread coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool. In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar until smooth. Beat in cream of coconut and vanilla until blended. Frost cupcakes. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg

TOASTED-COCONUT STREUSEL COFFEECAKE



Toasted-Coconut Streusel Coffeecake image

Categories     Cake     Egg     Breakfast     Dessert     Bake     Coconut     Sour Cream     Gourmet

Number Of Ingredients 17

For the streusel
3/4 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1 tablespoon cinnamon
3/4 stick (6 tablespoons) unsalted butter, cut into bits and softened
1 cup sweetened flaked coconut, toasted lightly and cooled
For the cake batter
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups sour cream
2 cups sweetened flaked coconut, toasted lightly and cooled

Steps:

  • Make the streusel:
  • In a bowl stir together the brown sugar, the flour, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the coconut and reserve the streusel.
  • Make the cake batter:
  • In a bowl with an electric mixer cream the butter, add the brown sugar, and beat the mixture until it is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and the vanilla and beat the mixture until it is combined well. In another bowl whisk together the flour, the baking powder, the baking soda, and the salt, add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the coconut.
  • Spoon half the batter into a buttered and floured tube pan, measuring 10 inches across the top and about 4 inches deep, with a removable bottom, spreading it evenly. Sprinkle half the reserved streusel over the batter and spoon the remaining batter into the pan, spreading it carefully over the streusel. Sprinkle the remaining streusel over the top and bake the cake in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until the tester comes out clean. Let the cake cool in the pan on a rack for 10 minutes, remove the tube section from the pan, and run a thin knife under the cake to release the bottom. Lift the cake off the tube section of the pan with 2 long spatulas, let it cool completely on the rack, and transfer it to a serving plate.

TOASTED COCONUT COFFEE CAKE



Toasted Coconut Coffee Cake image

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

2 1/4 cups all-purpose flour, divided
1 1/2 cups sweetened flaked coconut, divided
3/4 cup light brown sugar, divided
1 1/2 tablespoons cinnamon
6 tablespoons unsalted butter, melted
3/4 cup unsalted butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
5 large egg yolks
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream

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!

TOASTED COCONUT CAKE (BOBBY FLAY)



Toasted Coconut Cake (Bobby Flay) image

Just watched this episode on throwdown and this Bobby Flay recipe beat a showstopper by chef Robert Carter. Here for zaar posterity.

Provided by evelynathens

Categories     Dessert

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 29

2 cups sweetened flaked coconut
1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended -- Malibu)
1/2 teaspoon pure vanilla extract
3/4 cup coconut custard, cold (recipe above)
3/4 cup very cold heavy cream
1 1/2 cups unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above, cold)
1 pinch fine sea salt
2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Steps:

  • For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
  • For the simple syrup: Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
  • For the custard: Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
  • Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • For the filling: Combine the custard and cream in a bowl and whip until soft peaks form.
  • For the buttercream: Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
  • For the cake: Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
  • Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
  • In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
  • Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
  • To Assemble: Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
  • Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

Nutrition Facts : Calories 1371.6, Fat 85.6, SaturatedFat 56.5, Cholesterol 382.5, Sodium 783.4, Carbohydrate 142.5, Fiber 2.1, Sugar 75.6, Protein 13.9

LEMON CAKE WITH TOASTED COCONUT



Lemon Cake with Toasted Coconut image

This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.

Provided by Karen Brady Pastore

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 12

¾ cup shredded unsweetened coconut
2 cups all-purpose flour, sifted
¾ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
3 large eggs
1 ¾ cups white sugar
1 ¾ cups whole milk
1 cup extra-virgin olive oil
5 tablespoons lemon zest
5 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
  • Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
  • Combine flour, baking powder, baking soda, and salt in a large bowl.
  • Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g

TOASTED COCONUT-TOPPED BLUEBERRY CAKE



Toasted Coconut-Topped Blueberry Cake image

I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake.

Provided by Amanda

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h40m

Yield 9

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
⅓ cup vegetable shortening
1 cup white sugar
1 egg
¾ cup milk
¾ cup white sugar
¾ cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter
½ cup toasted flake coconut

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
  • Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
  • Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 76.3 g, Cholesterol 42.6 mg, Fat 17.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 8.3 g, Sodium 321 mg, Sugar 44.7 g

COCONUT CHIP COFFEE CAKE



Coconut Chip Coffee Cake image

I combined coconut, chocolate chips and walnuts to make the yummy filling in this coffee cake. My husband and two of my sons don't like coconut, but they still enjoy this recipe. -Char Fricke, St Charles, Illinois

Provided by Taste of Home

Time 1h

Yield 12-16 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
FILLING/TOPPING:
1/2 cup sugar
1/2 cup sweetened shredded coconut
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder baking soda and salt; gradually add to the creamed mixture alternately with sour cream., Spoon half of the batter into a greased 10-in. tube pan. Combine the filling ingredients; sprinkle half over the batter. Repeat layers. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 283 calories, Fat 14g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 222mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

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