Toasted Coconut Coffee Cake
By Caryl
From Country Living
Offer a slice of Toasted Coconut Coffee Cake for a midmorning break or as the grand finale to Sunday brunch.
Ingredients
- 2 1/4 cup(s) all-purpose flour
- 1 1/2 cup(s) sweetened flaked coconut
- 3/4 cup(s) light brown sugar
- 1 1/2 tablespoon(s) ground cinnamon
- 6 tablespoon(s) unsalted butter, melted
- 3/4 cup(s) unsalted butter, softened
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 5 large egg yolks
- 1/3 cup(s) sugar
- 1 1/2 teaspoon(s) pure vanilla extract
- 1/2 cup(s) sour cream
Details
Servings 9
Cooking time 55mins
Adapted from delish.com
Preparation
Step 1
1.Make the 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.
2.Make the batter: Preheat the oven to 325 degrees 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.
3.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.
4.Bake the 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 to 60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm
Nutritional Information
(per serving)
Calories 386
Total Fat 24.6g
Saturated Fat --
Cholesterol 140mg
Sodium 159mg
Total Carbohydrate 37.9g
Dietary Fiber 1.6g
Sugars --
Protein 4.4g
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