Ingredients

1 1/2 cups sweetened shredded coconut (for toasting)

1 cup toasted sweetened shredded coconut (for streusel)

1/2 cup packed light brown sugar

1/3 cup all-purpose flour (for streusel)

1 teaspoon ground cinnamon

1/4 teaspoon fine salt (for streusel)

4 tablespoons unsalted butter, melted (for streusel)

2 cups all-purpose flour (for cake)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt (for cake)

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, room temperature

1 cup full-fat sour cream

2 teaspoons vanilla extract

1/2 teaspoon coconut extract

3/4 cup powdered sugar (for glaze)

1 1/2 tablespoons milk (for glaze), plus more if needed

1/4 teaspoon coconut extract (for glaze)

Remaining 1/2 cup toasted sweetened shredded coconut (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spread 1 1/2 cups sweetened shredded coconut evenly on a baking sheet. Toast for 5–8 minutes, stirring after 3 minutes and then every minute, until most of the coconut is lightly golden. Measure out 1 cup for the streusel and reserve the remaining 1/2 cup for topping.

Step 2: In a medium bowl, combine 1 cup toasted coconut, 1/2 cup packed brown sugar, 1/3 cup flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Stir in 4 tablespoons melted butter until the mixture forms chunky, evenly moistened crumbs. Set aside.

Step 3: Grease a 9-inch springform pan and line the bottom with parchment paper. In another bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until combined.

Step 4: In a large mixing bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar for 2–3 minutes until pale and fluffy. Add eggs one at a time, beating well after each. Mix in sour cream, vanilla, and coconut extract. Fold in the dry ingredients gently until no dry streaks remain; the batter will be thick.

Step 5: Spread half the batter evenly in the prepared pan. Sprinkle half the coconut streusel over it. Spoon the remaining batter on top, gently spreading to the edges. Finish with the rest of the streusel. Avoid pressing the topping down to keep crumbs crisp.

Step 6: Bake at 350°F (175°C) for 40–45 minutes until golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs. If the topping browns too fast, cover loosely with foil. Cool in the pan for 15 minutes, then remove the ring and cool another 20–30 minutes.

Step 7: Whisk powdered sugar, milk, and coconut extract until smooth and drizzleable, adding milk slowly if needed. Transfer cake to a serving plate, drizzle glaze over the top, and scatter the reserved toasted coconut. Slice and serve.

Tips & Variations

Toast coconut watching closely; it can burn quickly once golden.

Substitute plain full-fat Greek yogurt for sour cream in equal amounts for a different tang.

If you don’t have coconut extract, use extra vanilla for a subtler flavor.

Add 1/2 cup chopped pecans or walnuts to the streusel for crunch.

For a chocolate twist, sprinkle 1/2 cup mini chocolate chips in the middle streusel layer.

Storage

Store leftover coffee cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm refrigerated slices briefly in the microwave before serving. Freeze wrapped slices in an airtight container for up to 2 months; thaw overnight in the fridge or for a few hours at room temperature.

FAQs

Does coffee cake contain coffee?

Usually, no. Coffee cake is named because it’s traditionally served alongside coffee, not because it includes coffee as an ingredient.

Do I have to toast the coconut first?

Toasting the coconut is highly recommended as it deepens the flavor and adds a pleasant crunch to the topping, making the cake much more flavorful.