This coconut coffee cake is a treat for the cake lovers out there. This cake has a tender, light and moist crumb. The coffee icing on the top is flavorful and decadent as well. What can possibly go wrong when you bake a cake with coconut and coffee - NOTHING. Enjoy it any time of the day or with a cup of morning coffee.
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)
½teaspoonbaking soda (2.5 g)
¼ teaspoonsalt
2eggs (large)room temperature
3 tablespooncoffee (5 g)
5 tablespoonfull-fat milk (72 g) near boiling point
Butter Coffee Icing
½ cup butter (115 g)
2 cupsicing sugar (225 g) sifted
⅓ cup desiccated coconut flakes (48 g)
Instructions
Coconut Coffee Cake
Preheat the oven to 325 F. Grease an 8-inch pan with baking spray and line it with a parchment paper.
Take a heavy saucepan and heat the golden syrup, butter, caster sugar and desiccated coconut. Stirring constantly until completely melted. Transfer it to a big bowl and let it cool.
In another bowl, sift together flour, baking soda and salt. Whisk.
Add eggs, one by one, and combining well after each addition. Now add 3 tablespoon of the coffee-flavored milk into the batter. Mix well until combined.
Add dry ingredients to the wet ingredients.
Pour the batter into the prepared cake tin and smooth the cake with an icing leveler.
Bake it in the middle rack of the oven for 30 – 40 minutes, until a wooden skewer or tooth pick inserted in the center comes out clear.
Cool the cake in the tin for 10 minutes and then turn it out on a wire rack to cool completely. Remove the parchment paper.
Butter Coffee Icing:
Beat the butter until creamy.
Gradually add the sifted icing sugar and the remaining coffee-flavored milk that was saved earlier. Mix it until it reaches a smooth consistency.
Spread on the cake and decorate with desiccated coconut.
Notes
Strain the Coffee: Infuse the coffee in the near-boiling and simmering (and not boiling) milk for 4 - 5 minutes. Also, remember to STRAIN the coffee and DO NOT USE it as-is. You do not want the coffee grains in the cake.Unsweetened Coconut Flakes : Use fresh coconut flakes for this recipe. The freshness of the flakes will give it a punch of aromatic coconut flavor. However, if you do not have fresh desiccated coconut on hand, you can use the store-bought unsweetened coconut flakes for this recipe.