Name: Coconut Crumble Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 275 grams All-purpose flour; 2 tsp Baking powder; ½ tsp Baking soda; ½ tsp Salt; 226 grams Butter (unsalted, room temperature ); 250 grams Sugar (fine-grain white); 100 grams Grated Coconut (ground until smooth); 120 ml Coconut Milk (or sour cream); 200 grams 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) ); 125 g All-purpose flour; 113 g Unsalted Butter (chilled, cubed ); ½ tsp Salt; 1 tsp Vanilla extract

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.

Sliced coconut cake in loaf pan. — Crumble Coconut Cake

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.

Coconut cake slices with crumble. — Crumble Coconut Cake

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.

Sliced of coconut crumble cake. — Crumble Coconut Cake

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Coconut Crumble Cake

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Print Pin Rate

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Calories: 388kcal

Adjust Servings Here: 8 Servings

This is a moist and delicious semolina coconut cake made with semolina (sooji) and fresh ground coconut as well as coconut milk. A rich egg-based cake that takes less than an hour to make. Perfect when you have guests to entertain or just for a quick afternoon tea-time treat

Equipment /Tools

Stand Mixer
Mixing bowl
Whisk
8-inch round baking pan
Oven

Ingredients

Cake

275 grams (2 ⅕ cups) All-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon 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 teaspoon Vanilla Extract
¼ teaspoon Coconut Extract (or a few drops of essence)
¼ teaspoon Almond Extract (or a few drops of essence)

Crumble

125 g All-purpose flour
113 g Unsalted Butter chilled, cubed
½ teaspoon Salt
1 teaspoon 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 ready
Pro 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

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