Coconut Crumble Cake
Coconut adds a tropical flavor to your favorite cake. Your guests will love this easy-to-make coconut crumble cake dessert. Get the recipe here.
Sweet and chewy coconut crumble cake is a winner when served warm with a scoop of vanilla ice cream.
Who knew that the combination of flour, butter, and sugar could create such a wonderful texture over desserts?
This is my kids’ favorite treat – crumble. Add it over any dessert from cakes to cheesecakes and apple pies. So delish!!
Ingredients and substitutes
- Butter – I use unsalted butter as it’s the best for baking. If you use salted butter omit salt in the recipe.
- Sugar – use fine-grain sugar that will dissolve into the butter during the creaming process. If you only get coarse sugar pulse it in the food processor a few times to make it finer.
- Eggs – we use weight measurement for the eggs because all eggs are different in size and weight. Ideally, each large egg should be about 60 grams with a shell and about 50 grams without a shell.
- All-purpose flour – You need plain flour or maida for this cake. It works better than cake flour because it adds stability to the fresh coconut.
- Coconut – For this cake, we use fresh coconut. My mom always grated only the white part of the coconut and then ground it in the blender with just a little bit of coconut water. Instead of milk, I used coconut milk to enhance the flavor of coconut.
Tips for Success
- Make sure the ingredients are all at room temperature, especially the butter and eggs.
- Combine the leavening in the flour well. I prefer to sift it once and then sift it into the batter again. This way I can ensure it is well incorporated.
- Bake as soon as you add the leavening into the batter to get a maximum rise.
- I used two 6-inch loaf pans because I gave them away as gifts.
- Do not overbake this cake. Overbaking can make the cake dry.
Frequently asked questions
Coconut Crumble Cake is a delicious dessert made with a moist coconut-flavored cake base topped with a crispy crumble topping. It’s perfect for coconut lovers and those looking for a unique twist on traditional crumble cakes.
Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of all-purpose flour. Ensure that all other ingredients used are also gluten-free.
You can substitute butter with margarine or vegetable oil, but keep in mind that it may affect the texture and flavor of the cake slightly. Butter adds richness and flavor, so the cake may be less flavorful with a substitute.
Coconut Crumble Cake can be stored at room temperature for up to 2 days if covered well. For longer storage, it can be refrigerated in an airtight container for up to 5 days. Allow it to come to room temperature before serving.
Yes, you can freeze Coconut Crumble Cake. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Yes, you can add other flavors to the cake, such as vanilla extract or almond extract, to enhance the flavor. You can also add lemon zest or orange zest for a citrusy twist.
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Equipment /Tools
- Mixing bowl
- 8-inch round baking pan
- Oven
Ingredients
Cake
- 275 grams (2 ⅕ cups) All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 226 grams (1 cups) Butter unsalted, room temperature
- 250 grams (1 ¼ cups) Sugar fine-grain white
- 100 grams (1 cups) Grated Coconut ground until smooth
- 120 ml (½ cups) Coconut Milk or sour cream
- 200 grams (4 large ) Eggs
- 2 tsp Vanilla Extract
- ¼ tsp Coconut Extract (or a few drops of essence)
- ¼ tsp Almond Extract (or a few drops of essence)
Crumble
- 125 g All-purpose flour
- 113 g Unsalted Butter chilled, cubed
- ½ tsp Salt
- 1 tsp Vanilla extract
Instructions
Crumble
- In a medium bowl combine the flour with salt and vanilla extract. Add the cold butter cubes and cut the butter into the flour with a pastry blender or fork until you have a mixture that resembles large and small breadcrumbs. Keep in the fridge until the batter is readyPro tip – the crumble must be cold otherwise it will melt into the cake instead of like a crumble.
Cake
- Oven – Preheat the oven at 325°F/165°C/Gas Mark 3
- Pan – Grease and line with parchment paper an 8 x 8-inch square cake pan or 2 x 8-inch round cake pans. You can also use a 9 x 4-inch loaf pan.
- Dry ingredients – In a small bowl combine together the flour with baking powder, baking soda, and salt.
- Cream – In the bowl of a stand mixer with the paddle attachment on medium speed cream together the butter and sugar until light and fluffy. Add the eggs one at a time until you have a smooth mixture. Pro tip – make sure the eggs are at room temperature so they won't curdle the batter.
- Dry to wet – Add the flour mixture and coconut milk to the cake batter in three additions. Combine well but do not overmix. Pro tip – overmixing will make the cake dense so avoid overmixing.
- Flavoring – Add the vanilla extract, coconut extract, and almond extract. Combine well but do not overmix. Pro tip – you can also use rose and orange extract instead of almond.
- Pan– Pour the batter into the prepared baking pan and evenly distribute the crumble on top.
- Bake – Transfer to the oven on the middle rack in the oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool – when baked cool it in the pan for 10 minutes then invert onto a wire rack to cool completely.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
