Introduction
This delightful recipe combines the rich flavors of coconut and espresso with a moist and tender cake that’s topped with a luscious coconut glaze and toasted coconut flakes. Perfect for gatherings or as a sweet treat to enjoy at home, this bundt cake is sure to impress friends and family alike.
Detailed Ingredients with measures
For the Streusel:
– 1/2 cup packed light brown sugar
– 1/2 cup all-purpose flour
– 2 teaspoons cinnamon
– 1 teaspoon unsweetened cocoa powder
– 1 teaspoon instant espresso powder
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into pieces
For the Cake:
– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened to room temperature
– 1 1/2 cups sugar
– 3 large eggs
– 2 teaspoons vanilla extract
– 1 teaspoon coconut extract
– 1 cup plain Greek yogurt (full-fat or 2% is best)
– 1 cup sweetened, shredded coconut
For the Coconut Glaze and Topping:
– 1 heaping cup powdered sugar
– 1 1/2 teaspoons vanilla extract
– 1/2 teaspoon coconut extract
– 1/4 to 1/3 cup coconut milk
– 1 cup unsweetened coconut flakes
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 45-55 minutes
Total Time: Approximately 1 hour 15 minutes (plus cooling time)
Yield: Serves 10-12 slices
Detailed Directions and Instructions
1. Preheat the Oven
Preheat the oven to 350°F. Butter and flour a 10-inch bundt cake pan, ensuring thorough coverage, or use a nonstick baking spray with flour.
2. Prepare the Streusel
In a bowl, whisk together the brown sugar, flour, cinnamon, cocoa powder, espresso powder, and salt. Add the cold butter pieces and, using your hands, mix until the mixture resembles coarse sand. Set aside.
3. Prepare the Cake Batter
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter on medium speed until creamy. Add the sugar and continue beating for 4 to 5 minutes until fluffy, scraping down the sides as needed.
4. Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts. Beat in the Greek yogurt until fully incorporated.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the shredded coconut.
6. Layer the Cake in the Pan
Spoon half of the batter into the prepared bundt pan. Sprinkle two-thirds of the streusel over the batter. Add the remaining batter on top, then swirl in the remaining streusel with a knife.
7. Bake the Cake
Bake for 45 to 55 minutes, or until a wooden pick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
8. Prepare the Coconut Glaze
In a bowl, whisk together the powdered sugar, vanilla extract, coconut extract, and 1/4 cup of coconut milk until smooth. If the glaze is too thick, add more coconut milk, one tablespoon at a time, until the desired consistency is reached.
9. Toast the Coconut Flakes
In a skillet over medium-low heat, add the unsweetened coconut flakes. Stir continuously until the coconut is golden and fragrant, about 5 minutes. Remove from heat and let cool slightly.
10. Glaze the Cake
Once the cake is completely cooled, drizzle the coconut glaze over the top. Sprinkle the toasted coconut flakes over the glaze. Allow the glaze to set for about 30 minutes before slicing and serving.
Notes
1. Butter and Flour Coating
Ensure the bundt pan is properly coated with butter and flour or nonstick spray to facilitate easy release of the cake.
2. Room Temperature Ingredients
For best results, make sure the butter, eggs, and Greek yogurt are at room temperature before mixing.
3. Mixing Tips
Be careful not to overmix the batter, as this can result in a denser cake. Mix until ingredients are just combined.
4. Storage
Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
5. Flavor Variations
Feel free to experiment with adding nuts or chocolate chips into the batter for different flavor profiles.
Cook techniques
Measuring Ingredients
Ensure accurate measurement of ingredients, especially flour and sugar, for perfect texture and taste.
Making Streusel
Combine dry ingredients such as brown sugar, flour, and spices, then work in cold butter until the mixture resembles coarse crumbs.
Mixing the Batter
Cream softened butter and sugar until fluffy, then add eggs one at a time, followed by extracts and yogurt, ensuring even incorporation.
Combining Dry and Wet Ingredients
Add dry ingredients to the wet mixture gradually, mixing on low to prevent overdevelopment of gluten, which can lead to a dense cake.
Layering the Cake
Start with half of the cake batter, sprinkle evenly with streusel, add the remaining batter, and swirl in more streusel for added texture and flavor.
Baking
Bake until a toothpick comes out clean, ensuring even browning by placing the pan in the center of the oven.
Glazing the Cake
Whisk together powdered sugar and coconut milk to achieve a smooth glaze, adjusting thickness as necessary for easy drizzling.
Toasting Coconut Flakes
Toast the coconut flakes in a skillet, stirring continuously to achieve a golden color and enhance flavor without burning.
FAQ
Can I substitute the Greek yogurt?
Yes, you can use sour cream or an equivalent dairy product if needed, but Greek yogurt offers moisture and tang.
How do I prevent sticking in the bundt pan?
Make sure to coat the pan thoroughly with butter and flour, or use a nonstick spray designed for baking.
Can I add other flavors to the cake?
Absolutely! Feel free to experiment with different extracts, such as almond or lemon, to personalize the flavor.
What’s the best way to store the cake?
Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for longer freshness.
Is it possible to freeze the cake?
Yes, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and aluminum foil for up to 3 months.
How can I make the streusel crunchier?
For a crunchier streusel, include some chopped nuts or increase the butter slightly, ensuring it holds together well.
Conclusion
This decadent Coconut Streusel Bundt Cake captures the essence of tropical flavors with the delightful combination of coconut, espresso, and a sweet glaze. The streusel topping adds a comforting crunch, making it an ideal treat for any occasion. Perfectly balanced in flavor and texture, this cake is sure to impress family and friends. Serve it as a showstopper at gatherings or enjoy it as a cozy dessert at home.
Chocolate Coconut Overload Cake
Combine rich chocolate and coconut by adding cocoa powder to the cake batter and layering with chocolate ganache for an indulgent twist.
Pineapple Coconut Bundt Cake
Incorporate crushed pineapple into the cake batter for a refreshing fruity addition that pairs beautifully with the coconut flavors.
Coconut Lemon Drizzle Cake
Add a burst of citrus by mixing lemon zest into the batter and topping it with a lemon glaze for a zesty counterpoint to the sweetness.
Coconut Almond Joy Cake
Infuse almond extract into the batter and top with chopped almonds along with the toasted coconut for an Almond Joy-inspired dessert.
Spiced Coconut Apple Cake
Mix in diced apples and a sprinkle of nutmeg to introduce a warm spiced element, creating a comforting autumn-inspired cake.
Coconut Cream Cake
Layer the cake with coconut cream filling between the cake layers for an even richer coconut experience, then finish with whipped cream and shredded coconut on top.
