Toasted Coconut Streusel Coffee Cake

Another Java Hit creation, baked in a hurry on a Wednesday night for our Thursday morning gathering. At the time, the weather was still cold and dreary outside so I wanted to bake something as hope inspiring as a vase of sunny daffodils and I came across this recipe. The idea of coconut and streusel seemed a bit strange to me, but I was willing to give it a try. The cake is incredibly moist and even though I baked it the day before I wanted to serve it, it tasted great. My original plan was to make a chocolate ganache icing to drizzle on top to spark the idea that it was an "Almond Joy" coffeecake, but alas I did not have any heavy cream so I drizzled some melted white chocolate on top. Not only did it dress up the cake, the added sweetness was a nice contrast with the cake. The cake itself is not overly sweet as some baked coconut cakes can be. The streusel is sweet, of course, but there seems to be a nice balance between the cake, the streusel and the icing.

 

Toasted Coconut Streusel Coffee Cake

(from Epicurious.com)

1 bundt pan

For the streusel 

3/4 cup firmly packed light brown sugar

3/4 cup all-purpose flour

1 tablespoon cinnamon

3/4 stick (6 tablespoons) unsalted butter, cut into bits and softened

1 cup sweetened flaked coconut, toasted lightly and cooled

 

For the cake  

2 sticks (1 cup) unsalted butter, softened

1 cup firmly packed light brown sugar

3 large eggs 

1 tablespoon vanilla 

3 cups all-purpose flour 

2 1/2 teaspoons double-acting baking powder 

1 teaspoon baking soda 

1 teaspoon salt 

1 1/4 cups sour cream 

2 cups sweetened flaked coconut, toasted lightly and cooled

Streusel:
   In a bowl stir together the brown sugar, the flour, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the coconut and put aside.

Cake:
   In a bowl with an electric mixer cream the butter, add the brown sugar, and beat the mixture until it is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and the vanilla and beat the mixture until it is combined well. In another bowl whisk together the flour, the baking powder, the baking soda, and the salt, add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the coconut.

   Spoon half the batter into a buttered and floured Bundt pan.  Sprinkle half the streusel over the batter and spoon the remaining batter into the pan, spreading it carefully over the streusel. Sprinkle the remaining streusel over the top and bake the cake in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until the tester comes out clean. 

   Let the cake cool in the pan on a rack for 10 minutes and then turn out onto your serving plate. I melted four squares of white melting chocolate and drizzled it over the top. You might want to try a chocolate ganache drizzle and with a little fresh fruit on the side, it could even be served as a dessert! Enjoy!

yours in baking-

p