If you love coffee and coconut, this cake is a treat! The rich flavors of coffee and coconut come together in a moist, decadent bake topped with coffee icing. This cake is delicate, flavorful, and easy to make with simple ingredients. Enjoy a slice for breakfast, with tea, or anytime—you’ll love it!
STRAIN THE COFFEE
When steeping coffee in near-boiling milk, let it sit for 4-5 minutes and strain before using. Do not use unstrained coffee—you don’t want coffee grains in the cake!
USE UNSWEETENED COCONUT FLAKES
For the best coconut flavor, use fresh desiccated coconut flakes. If fresh coconut isn’t available, store-bought unsweetened coconut flakes work just as well.
INGREDIENTS REQUIRED
- All-purpose flour
- Desiccated coconut flakes
- Coffee (steeped and strained)
- Golden syrup or honey
- Castor sugar
- Eggs
HOW TO STORE
- In the Fridge: Store in an airtight container for up to 4 days.
- In the Freezer: Wrap the cake twice in plastic wrap, add a layer of foil, and freeze for up to 3 months. Do not ice the cake before freezing—prepare fresh icing when ready to serve.
SUMMARY
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Course: Cakes
Cuisine: American
Servings: 10 slices
Calories: 510 kcal
INGREDIENTS
Coconut Coffee Cake
- 6 tbsp butter (75g), room temperature
- 2 tbsp castor sugar (25g)
- ¾ cup golden syrup or honey (175g), room temperature
- 1 ½ cup desiccated coconut flakes (280g)
- 1 ½ cup all-purpose flour (190g)
- ½ tsp baking soda (2.5g)
- ¼ tsp salt (1.5g)
- 2 large eggs, room temperature
- 3 tbsp coffee (5g)
- 5 tbsp full-fat milk (72g), near boiling point
Butter Coffee Icing
- ½ cup butter (115g)
- 2 cups icing sugar (225g), sifted
- ⅓ cup desiccated coconut flakes (48g)
INSTRUCTIONS
Coconut Coffee Cake
- Preheat oven to 325°F. Grease an 8-inch round pan and line it with parchment paper.
- In a saucepan, heat golden syrup, butter, castor sugar, and desiccated coconut, stirring until melted and well combined. Transfer to a large bowl.
- In a separate bowl, sift together flour, baking soda, and salt. Whisk and add to the butter mixture.
- Add eggs one by one, mixing well after each addition. Add 3 tbsp of coffee-flavored milk and mix until combined.
- Pour batter into the prepared cake tin and smooth the top.
- Bake for 30-40 minutes or until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely. Remove parchment paper.
Butter Coffee Icing
- Beat butter until creamy.
- Gradually add sifted icing sugar and the remaining coffee-flavored milk, mixing until smooth.
- Spread icing on the cooled cake and decorate with desiccated coconut.
NUTRITION FACTS
Coconut Coffee Cake
Serving Size: 1 piece
- Calories: 510
- Fat: 27g (42%)
- Saturated Fat: 20g (125%)
- Trans Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 76mg (25%)
- Sodium: 263mg (11%)
- Potassium: 147mg (4%)
- Carbohydrates: 66g (22%)
- Fiber: 3g (13%)
- Sugar: 48g (53%)
- Protein: 5g (10%)
- Vitamin A: 553 IU (11%)
- Vitamin C: 1mg (1%)
- Calcium: 28mg (3%)
- Iron: 2mg (11%)
