Coconut Coffee Cake Recipe with Toasted Coconut Topping

Streusel

• 1/2 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cut into pieces

Cake

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 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%)
• 1 cup sweetened shredded coconut

Coconut Glaze and Toasted Coconut

• 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

• Preheat oven to 350°F. Grease and flour a 10-inch bundt pan or use a nonstick baking spray with flour. Set aside.

Streusel

• Whisk together brown sugar, flour, cinnamon, cocoa, espresso powder and salt. Add cold butter pieces and, using your hands or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse sand.

Cake

• In a small bowl, whisk flour, baking powder, baking soda and salt. In the electric mixer bowl, beat softened butter until creamy. Add sugar and beat 4 to 5 minutes until light and fluffy, scraping down the bowl as needed. Add eggs one at a time, beating about a minute after each. Stir in vanilla and coconut extracts, then beat in the yogurt.
• With the mixer on low, gradually add the dry ingredients and beat just until combined. Fold in shredded coconut. Spoon half the batter into the prepared bundt pan and sprinkle with two-thirds of the streusel. Add the remaining batter, then swirl the remaining streusel into the top with a knife. Bake 45 to 55 minutes, until a wooden pick inserted comes out clean. My cake needed the full 55 minutes.
• Cool the cake in the pan for 10 minutes, then invert onto a wire rack and cool completely before glazing. Attempting to remove it too early can cause it to break.
• Once cool, drizzle with the coconut glaze and top with toasted coconut. Let the glaze set about 30 minutes, then slice and serve.

Coconut Glaze

• Whisk powdered sugar with vanilla, coconut extract and 1/4 cup coconut milk until smooth. If too thin, add more powdered sugar 1/4 cup at a time. If too thick, add coconut milk 1 tablespoon at a time until you reach the desired consistency.
• To toast the coconut flakes, heat them in a skillet over medium-low, stirring and shaking the pan frequently until golden and fragrant, about 5 minutes. Watch closely to prevent burning. Remove from heat and cool slightly before sprinkling over the glazed cake.