Toasted Coconut Coffee Cake

If you love coconut, you’re going to adore this toasted coconut coffee cake!

It’s buttery, soft, and topped with a crumbly coconut streusel that melts in your mouth.

This recipe is perfect for a cozy morning treat with coffee (or tea!), or as a dessert that the whole family will love.

It’s one of those bakes that feels fancy but is actually really simple to whip up.

Plus, kids love helping sprinkle the topping—it’s like edible confetti!

Let’s dive into this coconutty goodness!

What You’ll Need:

For the Cake:

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup coconut milk (shake well before using!)
1 tsp vanilla extract

For the Streusel Topping:

1/2 cup shredded sweetened coconut, toasted
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, melted
1/2 tsp cinnamon

Pro Tips:

Toast the coconut! This adds so much flavor and makes your house smell amazing. Don’t skip this step!
Don’t overmix the batter. Stir just until the flour disappears to keep the cake tender.
Spread the streusel evenly. Get every corner covered with that crumbly coconut goodness!
Use room temp ingredients. This helps the cake mix more smoothly for the perfect texture.
Want extra coconut flavor? Add 1/2 tsp coconut extract to the batter!

Tools You’ll Need:

Mixing bowls (one large, one medium, one small)
Hand or stand mixer (or whisk if mixing by hand!)
9×13-inch baking dish
Measuring cups and spoons
Spatula or wooden spoon

Substitutions and Variations:

Coconut Milk: Swap for regular milk or almond milk, but you’ll lose a little of that coconut flavor.
Shredded Coconut: Unsweetened coconut works too, but you may want to add a pinch of sugar to the topping.
Butter: Substitute with coconut oil for an even stronger coconut taste.

Make Ahead Tips:

Toast the coconut the day before and store in an airtight container.
The cake itself can be baked a day ahead—just cover it tightly so it stays moist!

How to Make Toasted Coconut Coffee Cake:

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish or line it with parchment paper.

Step 2: Make the Streusel

In a small bowl, combine the toasted coconut, brown sugar, flour, melted butter, and cinnamon. Stir until crumbly and set aside.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Cream the Butter & Sugar

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Then, stir in the vanilla extract.

Step 5: Combine Wet & Dry Ingredients

Add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the dry ingredients, mixing just until combined.

Step 6: Assemble the Cake

Pour the batter into your prepared baking dish and spread it evenly. Sprinkle the streusel topping generously over the batter.

Step 7: Bake

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for at least 15 minutes before serving.

Leftovers & Storage Tips:

Store leftovers in an airtight container at room temperature for up to 3 days.
You can freeze slices for up to 2 months—just wrap tightly in plastic wrap and store in a freezer bag. Thaw at room temp before eating.