Best 4 Coconut Crumb Cake Recipes
Welcome to the delectable world of coconut crumb cake, a delightful treat that harmonizes the flavors of coconut flakes, moist sponge cake, and a buttery streusel topping. In this article, we'll explore the secrets behind creating the perfect coconut crumb cake, offering you a tantalizing journey through a symphony of tastes and textures. Discover the right balance of ingredients, the secrets of achieving that golden-brown crust, and the culinary finesse needed to transform simple pantry staples into an extraordinary dessert.
Here are our top 4 tried and tested recipes!
CRUMB CAKE WITH COCONUT-PISTACHIO TOPPING
Called the "new deli" crumb cake at Zingerman's in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut. It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves. The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.
Provided by Melissa Clark
Categories breakfast, snack, cakes, dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the topping: In a small skillet, melt together butter and coconut oil. In a medium bowl, whisk together flour, brown sugar, salt, cardamom, ginger, and cloves. Pour in melted butter mixture, and stir with a fork until well mixed and crumbly. (Do not overmix, or it will turn to paste.) Use your fingers to mix in coconut and pistachios.
- Spread on a rimmed baking sheet and let dry overnight or in the oven (see Note).
- Make the cake: Heat oven to 325 degrees. Spray a 9-inch round cake pan with nonstick spray.
- In the bowl of an electric mixer, mix together sugar and butter on medium speed until the color lightens. Mix in eggs, one at a time, until fully incorporated and homogenous. Mix in sour cream and vanilla until light and creamy.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to creamed butter mixture and mix until smooth.
- Scrape into prepared cake pan and smooth the top. Evenly distribute topping over cake batter, making sure to put topping along the edge. Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 55 to 65 minutes. Cool to room temperature before serving.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 36 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 21 grams, Sodium 314 milligrams, Sugar 33 grams, TransFat 1 gram
COCONUT CRUMB CAKE
Coconut Crumb Cake is one of those recipes you never quite believe. To begin with, it has only seven ingredients. That's not terribly unusual for a cake, but a box of vanilla wafers and a package of coconut at the top of the list is unusual.
Provided by Opal Jackson-Cakmak
Categories Other Breakfast
Number Of Ingredients 1
Steps:
- 1. Ingredients 1 (12-ounce) box vanilla wafers 1 (7-ounce) can coconut 2 cups sugar 1 cup pecans, chopped 6 eggs 2 sticks butter, melted 1/2 cup 2% low-fat milk
- 2. Instructions 1. Preheat oven to 325F. Grease and flour a Bundt pan. 2. Place vanilla wafers in a food processor and pulse until fine crumbs. 3. Combine crumbs, coconut, sugar and pecans in a bowl; mix well. 4. In a medium bowl, whisk together eggs, butter and milk. 5. Pour egg mixture into dry ingredients and mix well (batter will be thick). Pour batter into prepared pan. Bake 1 hour and 35 minutes. Serves 20.
COCONUT CRUMB CAKE
Make and share this Coconut Crumb Cake recipe from Food.com.
Provided by aronsinvest
Categories Breads
Time 40m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour,butter, baking powder and sugar with a pastry blender or finger tips until crumb consistency.
- Mix buttermilk, eggs, baking soda and vanilla.
- Add to crumb mixture. Stir in coconut.
- Pour in a greased and floured 7 x10 pan.
- Bake at 375 degrees for 30-35 minutes.
COCONUT PECAN CRUMB CAKE
This is a very tasty crumb cake , I got it from my Grandma Years ago , I've always baked it in a tube pan.
Provided by Karla Everett
Categories Cakes
Time 1h40m
Number Of Ingredients 7
Steps:
- 1. Cream together butter and sugar ; add eggs ( 1 at a time ) beating after the addition of each egg.
- 2. Crush the box of vanilla wafers.
- 3. Alternately add the wafers and milk to the creamed mixture ; Add the coconut flakes and pecans.
- 4. Bake in a buttered Tube pan @ 275° to 300° for 1-1/2 hrs.
Tips:
- For a richer flavor, use dark chocolate chips instead of semisweet chocolate chips.
- If you don't have coconut extract, you can use vanilla extract instead.
- For a more moist cake, add 1/2 cup of sour cream to the batter.
- If you want a crispy crumb topping, use panko breadcrumbs instead of regular breadcrumbs.
- To make the cake ahead of time, bake it and then freeze it for up to 2 months. Thaw the cake overnight in the refrigerator before serving.
Conclusion:
Coconut Crumb Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist coconut cake, crunchy crumb topping, and rich chocolate chips, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give Coconut Crumb Cake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #breads #coffee-cakes #brunch
You'll also love
