Description

This Toasted Coconut Coffee Cake features a soft, buttery sour cream cake base layered with a toasted coconut cinnamon streusel and finished with a simple coconut glaze. Perfect for breakfast, brunch, or an afternoon treat, its toasted coconut brings a rich, nutty flavor that elevates this classic coffee cake.

Ingredients

Scale

For the Toasted Coconut

1 1/2 cups sweetened shredded coconut

For the Coconut Cinnamon Streusel

1 cup toasted sweetened shredded coconut
1/2 cup packed light brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
4 tablespoons unsalted butter, melted

For the Coffee Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
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

For the Coconut Glaze

3/4 cup powdered sugar
1 1/2 tablespoons milk, plus more if needed
1/4 teaspoon coconut extract
Remaining 1/2 cup toasted sweetened shredded coconut

Instructions

Toast the Coconut: Preheat the oven to 350°F (175°C). Spread 1 1/2 cups sweetened shredded coconut evenly on a baking sheet. Bake for 5–8 minutes, stirring well after 3 minutes and then every minute to ensure even toasting. Remove when the coconut is lightly golden to avoid burning. Measure out 1 cup for the streusel and reserve the remaining 1/2 cup for topping the cake.
Make the Coconut Streusel: In a medium bowl, combine 1 cup toasted coconut, 1/2 cup packed light brown sugar, 1/3 cup flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Pour in 4 tablespoons melted butter and stir with a fork until mixture forms chunky, evenly moistened crumbs. Set aside.
Mix the Dry Ingredients: Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly mixed.
Make the Cake Batter: In a large bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar with a hand mixer for 2–3 minutes until pale and fluffy. Beat in the eggs one at a time. Mix in sour cream, vanilla extract, and coconut extract. Fold in the dry ingredients gently with a spatula until no dry streaks remain; the batter will be thick.
Layer the Coffee Cake: Spread half the batter evenly in the prepared pan. Sprinkle half the coconut cinnamon streusel evenly over the batter. Carefully spoon the remaining batter over the streusel and gently spread to the edges. Top with the remaining streusel, leaving it loose for a crispier topping.
Bake: Bake at 350°F (175°C) for 40–45 minutes until the top is golden and a toothpick inserted near the center comes out clean or with moist crumbs. If the topping darkens before the cake is done, loosely cover with foil. Cool in the pan for 15 minutes, then remove the ring. Cool an additional 20–30 minutes before glazing.
Glaze and Finish: Whisk powdered sugar, milk, and coconut extract until smooth and thick but drizzleable. Add milk a few drops at a time if too thick. Drizzle over the cooled cake and scatter reserved toasted coconut on top. Slice and serve.

Notes

Watch the coconut closely when toasting as it can burn quickly.
Measure flour by spooning into the cup and leveling to avoid packing.
Bring eggs and sour cream to room temperature before mixing for smooth batter.
Mix batter only until dry streaks disappear to avoid a tough cake.
Cool the cake before glazing to keep the glaze visible and intact.
Leftover cake keeps up to 2 days at room temperature and up to 5 days refrigerated.
Freeze individual slices wrapped tightly for up to 2 months.
You can substitute full-fat Greek yogurt for sour cream in equal amounts.
Adding nuts or mini chocolate chips to the streusel can add texture and flavor variety.

Prep Time: 25 minutes
Cook Time: 40–45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Toasted Coconut Coffee Cake, Coffee Cake, Coconut Coffee Cake, Breakfast Cake, Sour Cream Cake, Cinnamon Streusel