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Whole cake with frosting and topping on round wooden cake platter.
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Coconut Coffee Cake

Coconut coffee cake with a cinnamon pecan swirl in the middle, glaze, and toasted coconut pecan topping. Slice of heaven! Easy recipes begins with yellow cake mix!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 464kcal
Author Anne Clark

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)

  • 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

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.

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