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.
PUMPKIN STREUSEL COFFEE CAKE
Provided by Food Network
Time 2h
Yield 12 servings
Number Of Ingredients 22
Steps:
- For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
- For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
- In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
- Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.
COCONUT STREUSEL COFFEE CAKE
This is a dandy cake just right for serving with coffee or even for dessert. There's a buttery coconut streusel on top of and running through the tender, spicy cake. All spices called for are ground.
Provided by evelynathens
Categories Breads
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Butter and flour an 8-inch square or round baking pan (a bundt pan also works well).
- Preheat oven to 350°F.
- For the streusel: In a small skillet or saucepan melt the butter over medium-low heat and add dessicated coconut and walnuts. Cook, stirring occasionally for 8-10 minutes, or until coconut and walnuts start to get toasty and smell fragrant. Be careful not to burn. Remove from heat and stir in brown sugar and cinnamon and empty half this mixture into the bottom of your prepared baking pan. Reserve other half.
- For the cake: In a small bowl, whisk together eggs, coconut milk, liqueur and orange zest. Set aside.
- In a large mixer bowl, cream butter with sugar for 5 minutes, or until light in color and fluffy. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula. Add baking powder, baking soda, vanilla extract, salt, cinnamon, ginger, cardamom, nutmeg and cloves.
- Add flour, alternately with wet ingredients (egg, etc.) until blended through. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula.
- Pour 3/4 s of the batter into your prepared pan and layer with reserved streusel mixture. Pour remaining batter over top and run knife through pan, marbling streusel into the batter.
- Bake for approximately 1 hour and 20 minutes, or until a wooden toothpick inserted into the centre of the cake comes out clean. Allow to cool 20 minutes before removing from pan.
Nutrition Facts : Calories 489, Fat 24.9, SaturatedFat 13.2, Cholesterol 98.5, Sodium 457.6, Carbohydrate 62.4, Fiber 2.3, Sugar 39.7, Protein 7
TOASTED-COCONUT STREUSEL COFFEECAKE
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.
STREUSEL COFFEE CAKE
Chopped chocolate chip cookies are added to yellow cake mix batter and topped with a coconut, pecan and cinnamon streusel in this luscious coffee cake.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Chop 20 cookies; set aside. Finely crush remaining cookies.
- Prepare cake batter as directed on package. Add sour cream; mix well. Stir in chopped cookies; pour into 13x9-inch pan sprayed with cooking spray.
- Combine cookie crumbs, nuts, coconut, brown sugar and cinnamon in medium bowl; stir in butter until blended. Sprinkle over batter.
- Bake 40 min. or until toothpick inserted in center comes out clean. Cool completely.
- Mix powdered sugar and milk until blended; drizzle over cake. Let stand until glaze is firm.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CINNAMON NUT STREUSEL COFFEE CAKE
Make and share this Cinnamon Nut Streusel Coffee Cake recipe from Food.com.
Provided by Rosecora
Categories Breads
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the sugar, margarine and eggs.
- Stir in milk.
- Add flour, baking powder and salt.
- In separate bowl mix together the streusel ingredients.
- Grease and flour a 9x13 pan.
- Spread half the batter in the pan, sprinkle with half the streusel mix and half the nuts.
- Add remaining batter and sprinkle with the rest of the streusel mix and nuts.
- Bake at 375 for 30 minutes. May need to bake longer, so the center is done when a tooth pick inserted comes out clean.
- I used slivered almonds for the recipe (as seen in the picture).
Nutrition Facts : Calories 502.4, Fat 16, SaturatedFat 5.4, Cholesterol 57.9, Sodium 552.5, Carbohydrate 84.9, Fiber 1.6, Sugar 51.4, Protein 6.4
STREUSEL NUT COFFEE CAKE
Wherever I take this delicious coffee cake, everyone loves it. I've been making it for about 30 years. I work as a cook at a county jail and enjoy preparing food for a lot of people. -;Carol Roth,Uhrichsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Spoon half into a greased 10-in. tube pan., Combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut mixture. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 261mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
BANANA COFFEE CAKE W/ MACADAMIA-COCONUT STREUSEL
Make and share this Banana Coffee Cake W/ Macadamia-Coconut Streusel recipe from Food.com.
Provided by Cynna
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk.
- Combine banana and next 5 ingredients (banana through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended.
- Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan.
- Carefully peel off wax paper.
- Combine brown sugar, water, and butter in a small saucepan; bring to a boil.
- Cook 1 minute, stirring constantly.
- Remove from heat; stir in nuts and coconut.
- Spread over cake.
- Serve cake warm.
Nutrition Facts : Calories 185.3, Fat 6, SaturatedFat 1.5, Cholesterol 19.3, Sodium 153.5, Carbohydrate 31.2, Fiber 0.9, Sugar 19.1, Protein 2.2
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