Walnut Coconut Coffee Cake Recipes

COCONUT WALNUT COFFEE CAKE

Steps:

• In a large bowl, combine the biscuit mix and 1/4 cup sugar. Whisk the egg, milk and 2 tablespoons butter; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Pour chocolate over the batter; cut through batter with a knife to swirl the chocolate. , Combine the coconut, walnuts, and remaining sugar and butter; sprinkle over the top. Bake at 400° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

WALNUT-COCONUT-APPLESAUCE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine applesauce, white sugar, brown sugar, eggs, and vanilla extract together in a bowl. Whisk flour, baking soda, salt, and cinnamon together in a separate bowl. Add flour mixture to the egg mixture, alternating with buttermilk just until batter is moistened. Fold coconut and walnuts into batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 45 to 55 minutes. Cool on a wire rack. Dust coffeecake with confectioners' sugar.

WALNUT-COCONUT COFFEE CAKE

Steps:

• In a large bowl, combine the oil, sugars, eggs and vanilla; mix well. Combine the flour, baking soda, salt and cinnamon; add to the egg mixture alternately with buttermilk. Stir just until moistened. Stir in coconut and walnuts just until combined., Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-55 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired.

KETO CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350°F (180°C). Line a 9-inch square cake pan with parchment paper. Set aside.

WALNUT OATMEAL CAKE WITH COCONUT

Steps:

• Place the oats in a medium bowl. Add the boiling water, mix, and let stand 20 minutes. Preheat the oven to 350 degrees F. Lightly butter a 9-inch cake pan, round or square. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add both sugars and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the rolled oats and mix just until combined.
• In another bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, mixing until just combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are okay), 40 to 50 minutes.
• When the cake comes out of the oven, preheat the broiler to high. Spread the coconut topping evenly over the cake and broil until golden brown, about 2 minutes, watching carefully to make sure it does not burn. Let cool at least 10 minutes before serving.
• In a medium bowl, mix the butter, sugar, and cream. Add the nuts and coconut and mix just until combined.

COCONUT STREUSEL COFFEE CAKE

Steps:

• Butter and flour an 8-inch square or round baking pan (a bundt pan also works well).
• Preheat oven to 350°F.
• For the streusel: In a small skillet or saucepan melt the butter over medium-low heat and add dessicated coconut and walnuts. Cook, stirring occasionally for 8-10 minutes, or until coconut and walnuts start to get toasty and smell fragrant. Be careful not to burn. Remove from heat and stir in brown sugar and cinnamon and empty half this mixture into the bottom of your prepared baking pan. Reserve other half.
• For the cake: In a small bowl, whisk together eggs, coconut milk, liqueur and orange zest. Set aside.
• In a large mixer bowl, cream butter with sugar for 5 minutes, or until light in color and fluffy. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula. Add baking powder, baking soda, vanilla extract, salt, cinnamon, ginger, cardamom, nutmeg and cloves.
• Add flour, alternately with wet ingredients (egg, etc.) until blended through. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula.
• Pour 3/4 s of the batter into your prepared pan and layer with reserved streusel mixture. Pour remaining batter over top and run knife through pan, marbling streusel into the batter.
• Bake for approximately 1 hour and 20 minutes, or until a wooden toothpick inserted into the centre of the cake comes out clean. Allow to cool 20 minutes before removing from pan.

WALNUT COCONUT APPLESAUCE COFFEE CAKE

Steps:

• Preheat the oven to 350 °F. (175 °C)
• In a bowl, combine the applesauce, brown sugar, white sugar, eggs and vanilla extract.
• In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together.
• Add the flour mixture to the egg mixture, alternating with the buttermilk, just until the batter is moistened.
• Fold the coconut and walnuts into the batter.
• Transfer the batter into the prepared baking dish and bake in the oven for 45-55 minutes, until a toothpick inserted near the center comes out clean.
• Remove the baked cake from the oven to a wired rack and allow to cool. Dust coffee cake with confectioners sugar.

TOASTED COCONUT COFFEE CAKE

Steps:

• Coffee-cake topping:
• Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
• Batter:
• Preheat the oven to 325°F Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow, about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
• Cake:
• Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Enjoy!