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Coconut Coffee Cake

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Coconut Coffee Cake | Crumbs and Chaos Grab the plates and pass the forks…Coconut Coffee Cake is a fun twist on a classic brunch must-have!

So spring break has come and gone and Easter is this coming weekend…which means we’re already half way through April?!  Seriously, I can’t keep up.  Last week was pretty busy and then it was finally nice enough to do some things around the yard, ride bikes and all that jazz.

Do you have a special meal on Easter?  Growing up we had always had brunch at my Grandma’s house.  This coffee cake would have been the perfect for a meal like that.  It’s super easy to put together and it makes two!  One for you and one to share. A simple, buttery coffee cake topped with a layer of milk chocolate chips and a crunchy coconut topping – an irresistible combo that’s sure to make brunch a little more special.

Coconut Coffee Cake | Crumbs and Chaos

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Coconut Coffee Cake

Yield: 2 9-inch coffee cakes

This easy Coconut Coffee Cake is perfect for brunch and makes enough to share!

Ingredients

    Topping:
  • 1/3 cup GRANULATED SUGAR
  • 1/3 cup BROWN SUGAR
  • 1/3 cup FLOUR
  • 4 Tablespoons UNSALTED BUTTER, room temperature
  • 1 1/2 cups of TOASTED COCONUT*
    • Coffee Cake:
  • 3 cups FLOUR
  • 1 Tablespoon BAKING POWDER
  • 1 teaspoon BAKING SODA
  • 1/4 teaspoon SALT
  • 1 3/4 cups SOUR CREAM
  • 1 cup BROWN SUGAR
  • 1 cup GRANULATED SUGAR
  • 3 EGGS
  • 7 Tablespoons UNSALTED BUTTER, melted and cooled
  • 1 cup MILK CHOCOLATE CHIPS

Instructions

  1. Preheat oven to 350 degrees. Carefully grease 2 9 inch cake pans well (I used the baking spray with flour in it.)
  2. Stir together topping ingredients (except for toasted coconut) in a small bowl, use your fingers to rub them together into coarse crumbs. Gently stir in coconut.
  3. In a large bowl, combine flour, baking powder, baking soda and salt. Set aside.
  4. In a separate bowl, stir together sour cream, sugars, eggs and butter. Fold this mixture carefully into the dry ingredients until just combined.
  5. Divide between prepared cake pans. Distribute 1/2 cup milk chocolate chips evenly over the batter in each of the pans. Divide the topping between the two cakes and bake 25-35 minutes or until toothpick tests clean. Let cool in pan for at least 15 minutes before removing to cool completely.

Notes

*Toast coconut by placing it in a thin layer on a baking sheet and bake at 325 degrees for 5 -7 minutes, stirring halfway through baking time. Watch it closely near the end so it doesn't burn.

http://www.crumbsandchaos.dreamhosters.com/2014/04/coconut-coffee-cake/

becca

More brunch goodness…

Maple Cinnamon Cream Crescents

Glazed Lemon Bread

Strawberry Croissant French Toast

About Becca@CrumbsandChaos

mother of 4, Christ follower, lover of food, energized by a great cup of coffee, collector of kitchen gadgets, thrilled by an awesome thrift store deal



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