coconut-cinnamon coffee cake

It’s been a while since I’ve posted here.  I’m blaming it on a combination of traveling, sickness, and…well, busyness!  I’m not quite sure how I posted multiple times a week in the past, because it’s just not happening these days…

But, I just have to take the time to post this recipe for Coconut-Cinnamon Coffee Cake.  It was inspired by a friend‘s Facebook posting a few weeks ago; she linked to Smitten Kitchen’s Coconut Bread, and as soon as I saw the recipe, I dropped everything and started baking immediately!

The coconut bread was good, really good.  The six of us polished it off within 24 hours.  A couple of days later, I was attending a baby shower and wanted to bring a dessert, so I modified the coconut bread into a coffee cake with a cinnamon swirl.  Dare I say?…it was even better than the original recipe.

Here’s what I did:

Coconut-Cinnamon Coffee Cake {adapted from smitten kitchen}

1/2 c. butter, melted (or coconut oil for more intense flavor)

3/4 c. sugar

2 eggs

1 1/4 c. milk (or coconut milk, if you want even more coconut flavor!)

1 tsp. vanilla extract

2 1/2 c. flour (add an extra 1/4 c. for high altitude)

1/4 tsp. salt

2 1/2 tsp. baking powder

1 c. flaked coconut, divided

Cinnamon Swirl:

1/2 c. brown sugar

1 1/2 T. cinnamon

2 T. flour


Preheat oven to 350 F.  In a small mixing bowl, combine melted butter and sugar.  Beat in eggs, milk, and vanilla; set aside.

In a large mixing bowl, combine flour, salt, and baking powder.  Stir in 3/4 cup of the coconut.  (Reserve remaining 1/4 cup for topping.)  Add egg mixture to flour mixture and stir until thoroughly combined.

In a small bowl, combine brown sugar, cinnamon, 2 T. flour, and reserved 1/4 cup coconut.  Set aside. 

Grease an 8×8″ or 9×9″ cake pan.  (I use a Pyrex dish.)  Pour half of the batter into the prepared pan.  Sprinkle half of the brown sugar mixture over the batter.  Spoon remaining batter over the brown sugar; smooth out as much as possible.  Sprinkle remaining brown sugar mixture over the top.  Bake at 350 for 45 minutes, or until coconut is starting to brown and the cake springs back when lightly touched.




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6 Responses to coconut-cinnamon coffee cake

  1. Sarah says:

    Wow – that sounds amazing. I might have to spoil my coworkers with this later this week!

  2. BreannaS says:

    Sounds so good. Congratulations on your new nephew, he is adorable.

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