This Coconut Coffee Cake is a delicious fusion of tropical coconut flavors and the bold richness of coffee. The soft, moist cake is layered with a creamy coconut pudding, a light coffee cream, and topped with velvety coconut cream. The combination of textures and flavors makes this cake a standout dessert that’s perfect for any occasion. Each bite is a balance of sweet coconut and deep coffee, making it a sophisticated yet comforting treat. Finished with a sprinkle of shredded coconut, this cake is sure to impress both in taste and presentation.
Why You’ll Love This:
You’ll love this Coconut Coffee Cake because it blends the rich flavors of coffee with the tropical sweetness of coconut, creating a unique and indulgent dessert. The layers of soft cake, creamy pudding, and whipped creams make each bite a luxurious experience. The lightness of the coffee cream contrasts beautifully with the smooth coconut pudding, while the coconut cream adds a final touch of elegance. This cake is not only visually stunning but also packed with flavor, making it a perfect dessert for special occasions or when you want to treat yourself.
Perfect Occasion:
This Coconut Coffee Cake is ideal for any celebration, such as birthdays, dinner parties, or holiday gatherings. Its elegant layers and sophisticated flavor make it a great choice for impressing guests. It’s also a fantastic dessert for coffee lovers looking for something a little different. Serve it as a centerpiece at your next event, or enjoy it as a decadent afternoon treat with a cup of coffee or tea.
Decoration Tips:
For a stunning presentation, pipe the coconut cream in decorative swirls or peaks on top of the cake, and sprinkle shredded coconut for a tropical touch. You can also garnish with a few chocolate shavings or dust the top with cocoa powder for an added layer of elegance. To enhance the coconut theme, consider adding toasted coconut flakes on top for extra texture and flavor. Serve the cake on a decorative platter to highlight its beautiful layers.
Ingredients:
Coffee Cake Base:
- 5 eggs
- 50 g vegetable oil (about 1/8 cup + 1 tbsp + 1 tsp)
- 65 g milk (about 1/4 cup + 1 tsp)
- 4 g coffee powder (1/2 tbsp)
- 60 g cake flour (about 1/3 + 1/8 cup)
- 50 g granulated sugar (1/4 cup)
- 5 g lemon juice (1 tsp)
- 5 g vanilla extract (1 tsp)
Coconut Pudding:
- 120 g milk (1/2 cup)
- 60 g heavy cream (1/4 cup)
- 60 g coconut milk (1/4 cup)
- 20 g granulated sugar (2 tbsp)
- 10 g gelatin (1 tbsp, softened)
Coffee Cream:
- 180 g heavy cream (3/4 cup)
- 4 g coffee powder (1/2 tbsp)
- 20 g granulated sugar (2 tbsp)
Coconut Cream:
- 180 g heavy cream (3/4 cup)
- 20 g coconut milk (1 tbsp + 1 tsp)
- 20 g granulated sugar (2 tbsp)
Instructions:
- Coconut Pudding:
- In a clean bowl, mix milk, heavy cream, coconut milk, sugar, and softened gelatin until well combined.
- Pour into a mousse cake mold and refrigerate until set. Once set, demold and set aside.
- Coffee Cake Base:
- In a bowl, mix vegetable oil and milk. Sift in cake flour, then add coffee powder and egg yolks. Stir until smooth.
- Preheat the oven to 302°F (150°C) and line a 28 x 28 cm (11 x 11 inch) baking tray with parchment paper.
- In another clean bowl, whisk egg whites with lemon juice, vanilla extract, and sugar until soft peaks form.
- Gently fold a portion of the whipped egg whites into the yolk mixture, then fold the yolk mixture into the remaining egg whites until just combined.
- Pour the batter into the prepared baking tray, smooth the surface, and tap to remove air bubbles. Bake for 30 minutes.
- Let the cake cool, then use a 4-inch cake mold to cut out the cake base.
- Coconut Cream:
- Whip heavy cream, coconut milk, and sugar together until stiff peaks form. Transfer the mixture to a piping bag.
- Coffee Cream:
- Whip heavy cream, coffee powder, and sugar together until stiff peaks form. Transfer to a piping bag.
- Assemble the Cake:
- Spread a layer of coffee cream on one layer of cake and smooth out the surface.
- Add a layer of coconut pudding on top, then spread another layer of coffee cream.
- Place a second layer of cake on top, then pipe the coconut cream over the entire surface.
- Use an icing spatula to create peaks for decoration and sprinkle with shredded coconut.
Enjoy!