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    Home » Desserts » Cinnamon Swirl Cake

    Cinnamon Swirl Cake

    Published: Apr 24, 2023 · Modified: Jun 9, 2025 by Anne Clark · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe
    Image for Pinterest.

    Listen up folks, if you haven't tried this pound cake with cinnamon pecan swirl in the middle yet, you're missing out on a slice of heaven! This cake is super easy to make because it begins with boxed yellow cake mix.

    This cake was inspired by my grandmother's recipe (she called it a coffee cake). The only thing I changed was the addition of the pecan coconut topping. Not only is this cake rich and moist - it's coconutty, cinnamony, and downright yummy!

    Why use toasted coconut? Not only does it bring a nutty and slightly sweet flavor to the party, but it also adds a slight crunchy texture that takes your eating experience to the next level. Trust me, your taste buds will thank you for it!

    Slice of coconut coffee cake on white plate with fork.  Whole cake in background with glass of milk.
    Look at that perfect crumb! This cake has got it going on, my friend!

    You may already know that I love the ease of Bundt cakes and tube cakes (single-layer cakes!). Another favorite cake is my Apricot Nectar Cake. It's old-fashioned goodness never goes out of style!

    Jump to:
    • Why You'll Love This Cake
    • Ingredients You'll Need
    • Ingredient Substitutions
    • How to Make Cinnamon Swirl Cake
    • Frequently Asked Questions
    • Recipe Tips
    • More Delicious Cakes
    • Recipe
    • Comments

    Why You'll Love This Cake

    I can easily think of 4 reasons why you'll love this incredible Cinnamon Swirl Cake with its pecan cinnamon swirl middle and crunchy coconut pecan topping!

    • Adding toasted coconut to a cake not only enhances the flavor with its nutty, slightly sweet taste, but also adds a slight crunchy texture that takes your taste buds to a whole new happy level.
    • Indulging in a slice of coconut cake is already a heavenly experience, but adding a swirl of cinnamon and pecans to the mix is a game changing move!
    • Using a cake mix cuts down a little on your prep time. The proportions of flour, baking powder, baking soda, and salt are already perfectly measured out.
    • The combination of soft, moist cake and crunchy cinnamon pecan streusel filling creates a satisfying texture that's a delight to bite into.

    Ingredients You'll Need

    Most of the ingredients are common pantry staples (sugar, eggs, oil, milk, etc.), but I'll highlight some noteworthy ingredients.

    All ingredients measured out in individual containers.

    Yellow cake mix - oh how easy and convenient a boxed cake mix is! Its been around since the 1930s and for good reason! Sometimes, it's just a great option for a cake!

    Coconut flakes - buy the frozen sweetened coconut flakes. You'll need this for the cake and the topping. You'll lightly toast the coconut flakes to bring out the sweetness, enhance the flavor, and add a little crunch.

    Sour cream - this magical ingredient adds moisture and denseness to the cake. Use the full fat version for the best results.

    Vanilla bean paste - this recipe uses Mexican vanilla bean paste. This stuff is so delicious and tastes great right out of the jar. It has a richer, deeper vanilla flavor than vanilla extract. You can actually see specks of vanilla bean floating around in there.

    Looking for more cinnamon-spiced sweetness with a creamy finish? My Triple Layer Carrot Cake is a crowd favorite — moist, rich, and perfect for any occasion.

    Ingredient Substitutions

    Unsweet coconut. You could use unsweetened coconut, either frozen or shelf-stable. When making the topping, mix in about a tablespoon of sugar to add some sweetness.

    Vanilla extract. If you can't find vanilla bean paste, pure vanilla extract is a great replacement.

    Walnuts. Instead of pecans, use chopped walnuts. Either way, be sure to use unsalted nuts.

    Greek yogurt. Instead of sour cream you can use Greek yogurt. Use full fat Greek yogurt to ensure a moist cake.

    How to Make Cinnamon Swirl Cake

    This moist and delicious is so neasy to make. Mix up the cake batter, the cinnamon pecan filling, the powdered sugar glaze, then the coconut pecan topping!

    Step 1 - mix the cake batter ingredients, remove 2 cups of the batter and set aside, then pour remaining batter into cake pan.

    Cake batter in tube pan with 2 cups of batter removed and saved in a small bowl.

    Step 2 - sprinkle cinnamon pecan mixture on top of batter then swirl it in.

    Cinnamon swirl pecan mixture on top of batter.

    Step 3 - spread reserved cake batter on top.

    Tube pan with cake batter in it.

    Step 4 - bake the cake and let it cool on a wire rack.

    Baked cake cooling on a wire rack.

    Step 5 - add the glaze to the cooled cake.

    Powdered sugar glaze drizzled all over cake.

    Step 6 - finally, add the coconut pecan topping. Enjoy immediately!

    Toasted Coconut Coffee Cake on wooden cake platter with one slice removed.

    Frequently Asked Questions

    Tube Pan vs Bundt Pan

    So, what's the difference between a tube pan and a Bundt pan? A tube pan and a Bundt pan are both circular baking pans that are used to make cakes, but there are some differences between the two.

    A tube pan has a flat bottom and straight sides, with a hollow center tube that runs through the middle of the pan. Some tube pans come in two pieces with a removeable center. I recommend a one-piece tube pan for this recipe.

    A Bundt pan, on the other hand, has a decorative shape with ridges or flutes on the sides and also a hollow center of the pan. It's also called a fluted pan.

    A tube pan works much better for this recipe than a Bundt pan because the top of the cake (actually the bottom of the cake because you'll flip it out of the pan) will be flatter and hold the topping the glaze like a champ!

    Why are coffee cakes called coffee cake?

    Most coffee cakes don't even contain coffee so why call them that? Most likely it's because they are meant to be eaten with a cup of coffee. The sweetness of the cake pairs perfectly with a cup of hot coffee. A slice of coffee cake goes great with a cup of joe in the morning for breakfast or in the afternoon as a snack. If you don't drink coffee, try it with a glass of ice cold milk!

    How do you store this cake?

    You can keep this cake on your countertop for about 3 days (keep it in a covered cake holder or wrap in plastic wrap). You can also freeze it for up to 3 months if you wrap it tightly in plastic wrap then wrap it again in aluminum foil.

    Recipe Tips

    Be sure to spray the tube pan with a flour-oil spray to keep the cake from sticking to the pan. You can go old school and coat the pan with Crisco, then dust it with flour.

    Use measuring cups and spoons to ensure that your ingredient amounts are accurate. Too much or too little of an ingredient can impact the texture and taste of your cake.

    Use a wooden toothpick to check whether the cake is ready to come out of the oven. While you don't want to overbake a cake, you certainly want to make sure it's done! A wooden toothpick should come out clean (with no raw batter stuck to it) when inserted into the middle of the cake.

    Coconut Coffee Cake on round wooden cake platter.

    More Delicious Cakes

    • whole baked and frosted cake with chocolate shavings and cherries on top
      Easy White Forest Cake
    • overhead view of baked cake. Cake on white cake holder with fresh blueberries scattered around.
      The Best Blueberry Pound Cake
    • baked and frosted cake cut into squares topped with orange zest on blue serving platter with orange slice and whipped cream garnish
      Easy Chocolate Orange Cake
    • Baked cake on wooden cake pedestal.
      Pineapple Pound Cake

    If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!

    If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.

    Recipe

    Whole cake with frosting and topping on round wooden cake platter.

    Cinnamon Swirl Cake

    Cinnamon Swirl Cake with a cinnamon pecan swirl in the middle, glaze, and toasted coconut pecan topping.
    5 from 3 votes
    Print Pin For Later Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 12
    Calories: 464kcal
    Author: Anne Clark | My Kitchen Serenity

    Equipment

    • 10-inch tube pan
    • Electric mixer
    • measuring cup(s)
    • measuring spoons

    Ingredients

    Ingredients for Cake

    • ¾ cup frozen, sweetened coconut flakes, toasted (see notes for toasting the coconut) you will need a total of 1 cup toasted coconut for this recipe
    • 1 box butter flavor yellow cake mix
    • 8 oz sour cream
    • 4 large eggs
    • ½ cup canola oil
    • ½ cup milk

    Ingredients for Middle Filling (Streusel)

    • ⅓ cup granulated sugar
    • 1 tablespoon cinnamon
    • ½ cup chopped pecans you will need a total of 1 cup chopped pecans for this recipe

    Ingredients for Glaze

    • 1 cup powdered sugar
    • ½ teaspoon vanilla bean paste or vanilla extract
    • 1-2 tablespoons milk

    Ingredients for Topping

    • ¼ cup sweetened coconut flakes, toasted
    • ½ cup chopped pecans
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 325F. Spray a 10-inch tube cake pan with non-stick spray (flour-oil mixture such as Baker's Joy).
    • Place all of the "Cake Ingredients" in a mixing bowl. Blend on low speed for 30 seconds, scrape down sides of bowl, then blend on medium speed for 1 minute.
    • Remove 2 cups of the cake batter and set aside. Pour remaining cake batter into prepared tube pan.
    • Mix the "Middle Filling/Streusel Ingredients" in a small bowl, then sprinkle evenly over cake batter that's in the tube pan. Use a butter knife to gently swirl into the batter - do not completely mix in!
    • Add remaining cake batter to the pan and spread evenly with a spoon.
    • Bake for about 40 minutes (check after 30 minutes). Cake is done when toothpick inserted comes out clean and cake is lightly browned.
    • Let the cake cool for 10 minutes, then remove the cake from the pan onto a cooling rack (see notes about how to remove a cake from a tube pan). Allow the cake to completely cool off before adding the glaze (can add glaze the next day if you want).
    • In a small bowl, use a whisk to blend the "glaze ingredients" until smooth. You want the consistency to be similar to honey. Drizzle over the cake.
    • Sprinkle the "topping ingredients" on top of the glaze.

    Notes

    How to Toast the Coconut - To toast the coconut, you can use a toaster oven or a skillet. Spread an even layer of coconut onto a small sheet pan and place in your toaster oven (use the "toast" setting) for a couple of minutes (toss after 1 minute) or place the coconut in a skillet over medium-low heat for 3-5 minutes, tossing occasionally until slightly golden browned.
    How to Remove the Cake from the Tube Pan - Here's a great instructional video of how to remove a cake from a tube pan.
    Storing the Cake - You can keep this cake on your countertop for about 3 days (keep it in a covered cake holder or wrap in plastic wrap). You can also freeze it for up to 3 months if you wrap it tightly in plastic wrap then wrap it again in aluminum foil.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Calories: 464kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 365mg | Potassium: 147mg | Fiber: 2g | Sugar: 38g | Vitamin A: 222IU | Vitamin C: 0.3mg | Calcium: 146mg | Iron: 2mg

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    « Country Style Steak
    Spanish Rice with Ground Beef »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. Linda Sue

      November 17, 2024 at 9:19 pm

      5 stars
      Sounds yummy and easy!

      Reply
    5 from 3 votes (2 ratings without comment)

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

    I’d love to hear from you!

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