COCONUT STREUSEL COFFEE CAKE RECIPE - FOOD.COM
This is a dandy cake just right for serving with coffee or even for dessert. There’s a buttery coconut streusel on top of and running through the tender, spicy cake. All spices called for are ground.
Total Time 1 hours 50 minutes
Prep Time 30 minutes
Cook Time 1 hours 20 minutes
Yield 12-16 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 489, FatContent 24.9, SaturatedFatContent 13.2, CholesterolContent 98.5, SodiumContent 457.6, CarbohydrateContent 62.4, FiberContent 2.3, SugarContent 39.7, ProteinContent 7
COCONUT STREUSEL MUFFINS WITH STRAWBERRY BUTTER RECIPE ...
Toasty coconut tops sweet muffins filled with coconut and fresh strawberries. They're even better with strawberry butter.
Provided by Land O'Lakes
Categories Sauce and Condiments Muffin Butter Strawberry Coconut Fruit Fruit Dairy Breakfast and Brunch
Total Time 0 minutes
Prep Time 20 minutes
Yield 12 servings
Number Of Ingredients 20
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 muffin pan cups or line with paper baking cups; set aside.
- Combine 1/2 cup melted butter, half & half, eggs and almond flavoring in bowl; beat with whisk until smooth. Add 1 3/4 cups flour, 1/2 cup sugar, baking powder and salt; stir just until moistened. Gently stir in 1/2 cup coconut and 1 cup finely chopped strawberries. Spoon evenly into prepared muffin cups.
- Combine all streusel ingredients in small bowl; mix well. Sprinkle over muffin batter.
- Bake 18-22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack.
- Combine all strawberry butter ingredients in bowl; beat at medium speed until well mixed. Serve with warm muffins.
Nutrition Facts : Calories 320 calories, FatContent 20 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 80 milligrams, SodiumContent 330 milligrams, CarbohydrateContent 33 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 4 grams
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