By CountryLiving
Offer a slice of Toasted Coconut Coffee Cake for a midmorning break or as the grand finale to Sunday brunch.
Total Time:
Cook:
Level:
Moderate
Yield:
One 9-inch cake
Serves:
12
Ingredients
- 2¼ c. all-purpose flour
- 1½ c. sweetened flaked coconut
- ¾ c. light brown sugar
- 1½ tbsp. ground cinnamon
- 6 tbsp. unsalted butter
- ¾ c. unsalted butter
- 1 tsp. baking powder
- ½ tsp. salt
- 5 large egg yolks
- ⅓ c. sugar
- 1½ tsp. pure vanilla extract
- ½ c. sour cream
Directions
- 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.
- 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.
- 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.
- 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.
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