This Coconut Coffee Cake is a dream for cake lovers. Make this tender, moist crumb and a decadent cake with a flavorful coffee icing in 50 minutes. Coconut and coffee together? You can’t go wrong! Enjoy a slice any time of day, especially with your morning coffee.
If you’re a coffee and coconut lover like me, this cake is pure perfection. Nothing beats the combination of rich coffee and tropical coconut, all wrapped up in a decadent cake topped with coffee icing. Simply irresistible!
Table of Contents
If you are a coffee and a coconut lover, like me, you will simply love this delicacy. I mean for me nothing could get any better than coffee and coconut infused together in a decadent cake that too with coffee-icing. Uh la la la.
Why You'll Love This Recipe
- Make this cake easily using a few simple ingredients.
- This cake boasts a light, moist, and fluffy texture, with the icing on top adding the perfect finishing touch, elevating it to a whole new level of indulgence.
- This cake is delicate, moist and looks fancy just like my Chocolate Sour Cream Pound Cake, Dark Chocolate Bundt Cake, Coca Cola Cake and Chocolate Mayonnaise Cake.
Ingredients
- All-purpose flour gives structure to the cake.
- Coconut flakes (desiccated): use fresh coconut flakes for best flavor and results.
- Golden Syrup: for sweetness.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Substitute unsweetened coconut for sweetened coconut flakes. Whether using frozen or shelf-stable flakes, add a tablespoon of sugar to the batter for a touch of sweetness when incorporating the unsweetened coconut.
- Vegetable oil or castor oil can be used in place of butter in equal amounts for this cake.
- Substitute honey for golden syrup in equal amounts in this recipe.
- Incorporate ½ cup of chopped nuts, like pecans or walnuts, into the cake batter for added texture and a rich, nutty flavor. These nuts will complement the sweetness of the cake, adding a delightful crunch in every bite.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Coconut Coffee Cake
- Step 1: Preheat the oven to 325°F. Prepare an 8-inch round pan by greasing it with baking spray, then line the bottom with parchment paper for easy release.
- Step 2: In a heavy-bottomed saucepan, heat the golden syrup, butter, caster sugar, and desiccated coconut together, stirring constantly until everything is fully melted and combined. Once smooth, transfer the mixture to a large bowl.
- Step 3: In a medium bowl, sift together the flour, baking soda, and salt, then whisk to combine.
- Step 4: Using an electric mixer, beat the eggs at medium-high speed, adding them one at a time and ensuring each is well incorporated before adding the next. Add 3 tablespoons of coffee-flavored milk to the batter and mix until fully combined, scraping down the sides of the bowl as needed.
- Step 5: Incorporate the dry ingredients into the butter mixture.
- Step 6: Pour the cake batter into the prepared tin and smooth the surface with an icing leveler.
- Step 7: Bake on the middle rack for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 8: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Remove the parchment paper once cooled.
Expert Tips
- Strain the Coffee: Infuse the coffee by adding it to near-boiling milk, simmering (but not boiling) for 4-5 minutes. Afterward, strain the coffee to remove any grounds—do not use it with the grounds included, as they can affect the texture of the cake.
- Fresh Coconut Flakes: For the best flavor, use fresh coconut flakes, as their aromatic freshness will enhance the dish. If fresh flakes are not available, store-bought unsweetened coconut flakes are a suitable alternative.
How to Store
Refrigerator
Store the cake in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. Be sure to keep it well-sealed to maintain its moisture and flavor.
Freezing Instructions
Freeze the cooled, un-iced cake for up to 3 months. Wrap each piece tightly in plastic wrap, then in foil. Store in a Ziploc bag or airtight container. Thaw in the refrigerator overnight before serving.
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Related Cake Recipes
Recipe
Coconut Coffee Cake
Equipment
- 1 8-inch round cake pan.
- Measuring Cups and Spoons
- Digital Scale
- Rubber spatulas
Ingredients
Coconut Coffee Cake
- 6 tablespoon butter (75 g) room temperature
- 2 tablespoon castor sugar (25 g)
- ¾ cup golden syrup or honey (175 g) room temperature
- 1 ½ cup desiccated coconut flakes (280 g)
- 1 ½ cup all-purpose flour (180 g)
- ½ teaspoon baking soda (2.5 g)
- ¼ teaspoon salt
- 2 eggs (large) room temperature
- 3 tablespoon coffee (5 g)
- 5 tablespoon full-fat milk (72 g) near boiling point
Butter Coffee Icing
- ½ cup butter (115 g)
- 2 cups icing sugar (225 g) sifted
- ⅓ cup desiccated coconut flakes (48 g)
Instructions
Coconut Coffee Cake
- Preheat the oven to 325°F. Prepare an 8-inch round pan by greasing it with baking spray, then line the bottom with parchment paper for easy release.
- In a heavy-bottomed saucepan, heat the golden syrup, butter, caster sugar, and desiccated coconut together, stirring constantly until everything is fully melted and combined. Once smooth, transfer the mixture to a large bowl.
- In a medium bowl, sift together the flour, baking soda, and salt, then whisk to combine.
- Using an electric mixer, beat the eggs at medium-high speed, adding them one at a time and ensuring each is well incorporated before adding the next. Add 3 tablespoons of coffee-flavored milk to the batter and mix until fully combined, scraping down the sides of the bowl as needed.
- Incorporate the dry ingredients into the butter mixture.
- Pour the batter into the prepared cake tin and smooth the cake with an icing leveler.
- Pour the cake batter into the prepared tin and smooth the surface with an icing leveler.
- Bake on the middle rack for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Remove the parchment paper once cooled.
Butter Coffee Icing:
- Cream the butter until smooth and fluffy.
- Gradually incorporate the sifted icing sugar and the reserved coffee-flavored milk, mixing until the frosting achieves a smooth and creamy consistency.
- Spread the frosting evenly over the cake and garnish with desiccated coconut.
Notes
- Strain the Coffee: Infuse the coffee by adding it to near-boiling milk, simmering (but not boiling) for 4-5 minutes. Afterward, strain the coffee to remove any grounds—do not use it with the grounds included, as they can affect the texture of the cake.
- Fresh Coconut Flakes: For the best flavor, use fresh coconut flakes, as their aromatic freshness will enhance the dish. If fresh flakes are not available, store-bought unsweetened coconut flakes are a suitable alternative.
Jugni A
Our new found love!
Madeeha Anwar
Glad 🙂