Coconut Crumb Cake Food

COCONUT CRUNCH CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

COCONUT CRUMB CAKE

Steps:

• Preheat the oven to 350°F. Oil an 8-inch-square baking pan.
• To make the crumb topping, stir together sugar, coconut and flour in a medium bowl.
• With fingers or a pastry blender, work in coconut oil until mixture resembles coarse crumbs. Set aside.
• For the cake, whisk together flour, baking powder, cardamom, cinnamon and salt in a large bowl.
• In a separate large bowl, with an electric mixer on medium-high speed, beat sugar and coconut oil until light and fluffy, about 3 minutes.
• Reduce speed to low and add eggs, one at a time, mixing well after each addition and scraping down sides of bowl.
• Add flour mixture, alternating with milk, beginning and ending with flour mixture, just until combined. Stir in vanilla.
• Spoon batter into prepared pan and smooth the top. Sprinkle evenly with crumb topping.
• Bake about 40 minutes or until a toothpick inserted in center of cake comes out clean. Let cake cool completely before serving.

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

COCONUT CRUMB CAKE

Steps:

• 1. Ingredients 1 (12-ounce) box vanilla wafers 1 (7-ounce) can coconut 2 cups sugar 1 cup pecans, chopped 6 eggs 2 sticks butter, melted 1/2 cup 2% low-fat milk
• 2. Instructions 1. Preheat oven to 325F. Grease and flour a Bundt pan. 2. Place vanilla wafers in a food processor and pulse until fine crumbs. 3. Combine crumbs, coconut, sugar and pecans in a bowl; mix well. 4. In a medium bowl, whisk together eggs, butter and milk. 5. Pour egg mixture into dry ingredients and mix well (batter will be thick). Pour batter into prepared pan. Bake 1 hour and 35 minutes. Serves 20.

SHEET PAN CRUMB CAKE

Steps:

• For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
• For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
• Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.

COCONUT RUM CAKE

Steps:

• Combine the 1/3 cup sugar with 1/3 cup water in a small sauce pan over medium heat. Bring to a simmer and stir until sugar is dissolved. Remove from heat, stir in the rum and allow to cool to room temperature while you work on the rest of the cake.
• If you haven't already done so, allow your butter and eggs to come up to room temperature. Preheat your oven to 350F with a rack in the center.
• Prepare the pan. Butter and flour (or coconut flake) a 6-cup bundt pan (see the head notes for alternate pan size ideas). Set prepared pan aside.
• Combine the coconut and a big spoonful of the sugar in a food processor (or blender). Pulse until the coconut breaks down into tiny dry flecks. Stop short of the coconut breaking down into any sort of paste. You're after a coarse coconut meal texture. Whisk this coconut mixture in a medium bowl along with the flour, baking powder, and salt. Set aside.
• Make the batter. Using a mixer (or by hand), beat the butter until creamy. Add the sugar and continue to mix until uniform. Beat in the eggs one at a time, scraping the sides of the bowl a few times along the way. Gradually add the buttermilk, mixing until it is just incorporated. Fold in the flour mixture, mixing just until the batter is uniform. Transfer 2/3 of the batter immediately to the pan, sprinkle with the raspberries, and then use a fork to press the berries into the batter a bit, you want to make sure they are pushed into the batter, so you don't end up with any dry pockets. Cover the berries with the remaining cake batter, and rap on the counter a few times to knock out any air bubbles.
• Bake for 45-55 minutes or until a cake tester to the center comes out clean. If you're baking in a loaf pan, this can take quite a bit more time. When done baking, remove from the oven, wait five minutes, and turn out onto a cake rack arranged over a rimmed baking sheet. Brush, with the cake right side up, all over with the rum syrup. I usually do this in two batches, letting the cake absorb the first half of the syrup first. Wait ten minutes, then apply the rest of the syrup.
• Serve dusted generously with powdered sugar.
• This cake stores beautifully, wrapped and refrigerated, for days. Bring back to room temperature to serve, redusting with more powdered sugar if needed.

RASPBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat the oven to 350°F/176°C and grease a 8 x 8 inch square pan.

COCONUT CRUMB CAKE

Steps:

• Mix flour,butter, baking powder and sugar with a pastry blender or finger tips until crumb consistency.
• Mix buttermilk, eggs, baking soda and vanilla.
• Add to crumb mixture. Stir in coconut.
• Pour in a greased and floured 7 x10 pan.
• Bake at 375 degrees for 30-35 minutes.

COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
• Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
• Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

SPICED PUMPKIN CRUMB CAKE

Steps:

• Fresh whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Grease and flour one 9-inch springform pan. For the batter: In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate mixing bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the butter and egg mixture. Mix just until combined (the batter will be thick) and set aside. For the filling: In a second large mixing bowl, add the brown sugar, cinnamon, ginger, nutmeg, pumpkin puree and eggs and set aside. For the topping: In a third mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg and ginger. Cut in the chilled butter with a pastry cutter or two forks until the mixture is crumbly. Evenly spread the thick cake batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb topping on top of the filling. Bake until the filling is set and the topping is golden brown, 1 1/2 to 2 hours. Cool before slicing. Serve with fresh whipped cream or ice cream.

TOASTED COCONUT COFFEE CAKE

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!