Toasted Coconut Carrot Coffee Cake
This Toasted Coconut Carrot Coffee Cake is soft, fluffy, and loaded with flavor. It's studded with toasted coconut and chopped walnuts for the perfect texture, topped with a golden crumb topping, and finished with a creamy, tangy cream cheese glaze. It’s the ultimate cozy bake for spring mornings, Easter brunch, or any time you're craving something sweet and spiced.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Cinnamon
Ground nutmeg
Ground ginger
Salt
Grated carrots
Milk of choice
Brown sugar
Granulated sugar
Olive oil
Apple cider vinegar (substitution: lemon juice)
Vanilla extract
Chopped walnuts
Shredded coconut
Salted butter
Cream cheese
Powdered sugar
Why You’ll Love Toasted Coconut Carrot Coffee Cake:
Soft and Fluffy Texture: This coffee cake is incredibly tender and moist, making each bite perfectly soft and satisfying.
Toasted Coconut Flavor: Toasted coconut throughout the cake adds a warm, nutty flavor and extra texture that pairs perfectly with the carrots and spices.
Nutty Crunch: Chopped walnuts are mixed into the batter, giving the cake a delicious crunch and rich depth of flavor.
Golden Crumb Topping: The crumb topping bakes up crisp and golden, adding a buttery finish and irresistible texture to every bite.
Cream Cheese Glaze: A tangy, sweet cream cheese glaze drizzled on top ties everything together and adds the perfect finishing touch.
Great for Brunch or Dessert: Whether you serve it for breakfast, a cozy brunch, or as an after-dinner treat, this coffee cake is always a hit.
Crowd-Pleasing Flavor Combo: The combination of carrots, coconut, walnuts, and cream cheese is comforting, nostalgic, and loved by all.
No Mixer Needed: This easy coffee cake recipe comes together without a stand mixer, making it as simple as it is delicious.
Perfect Make-Ahead Option: This carrot coffee cake stays moist for days and can be made in advance for effortless entertaining.
Tips for Making Toasted Coconut Carrot Coffee Cake:
Toast the Coconut First: Toasting the shredded coconut before adding it to the batter enhances its nutty flavor and gives the cake deeper flavor and texture.
Use Finely Grated Carrots: Finely grated carrots blend more evenly into the batter and help create a soft, tender crumb without being stringy.
Don’t Over-Mix the Batter: Mix just until the ingredients are combined to keep the coffee cake light and fluffy.
Chop the Walnuts Small: Finely chopped walnuts ensure even distribution and prevent the cake from crumbling when sliced.
Press the Crumb Topping Gently: When adding the crumb topping, gently press it into the batter to help it adhere while baking and create a golden, crisp layer.
Cool Before Glazing: Let the cake cool completely before drizzling with the cream cheese glaze so it doesn’t melt or slide off.
Use Full-Fat Cream Cheese: For the glaze, use full-fat cream cheese for the best flavor and a rich, creamy texture.
Don’t Skip the Salt: A pinch of salt in both the batter and crumb topping enhances the overall flavor and balances the sweetness.
Check for Doneness with a Toothpick: The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
How to Store Toasted Coconut Carrot Coffee Cake:
Room Temperature (Without Glaze):
If the cake hasn’t been glazed yet, you can store it in an airtight container at room temperature for up to 2 days. Keep it in a cool, dry place to maintain the crumb topping’s texture.Refrigerator (With Glaze):
Once the cream cheese glaze has been added, store the cake covered in the fridge for up to 5 days. Let slices come to room temperature or warm slightly before serving for the best texture and flavor.Freezer (Unglazed for Best Results):
To freeze, skip the glaze and wrap individual slices or the whole cake tightly in plastic wrap and then foil. Store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and glaze just before serving.Reheating Instructions:
Warm individual slices in the microwave for about 15–20 seconds or in a 300°F (150°C) oven for 5–10 minutes to restore the soft, fluffy texture and slightly crisp topping.
FAQs:
Q: Can I make this coffee cake in advance?
A: Yes! This coffee cake can be baked the day before and stored at room temperature (unglazed) or in the fridge (if glazed). Just wait to add the cream cheese glaze until shortly before serving for the best texture.
Q: Do I have to toast the coconut first?
A: Toasting the coconut enhances the flavor and adds a delicious nutty crunch. It’s highly recommended, but if you’re short on time, you can use unsweetened shredded coconut as-is.
Q: Can I leave out the walnuts or substitute them?
A: Definitely. You can omit the walnuts for a nut-free version or substitute with chopped pecans or almonds if preferred.
Q: What kind of carrots work best for this recipe?
A: Freshly grated carrots are best. Pre-shredded carrots tend to be drier and less flavorful. Use the fine side of a box grater for the softest texture.
Q: Can I make this in a different pan?
A: Yes! While it’s typically made in a 9-inch square pan, you can use an 8-inch square or a round cake pan—just adjust the bake time slightly and watch for doneness.
Q: How do I know when the cake is done baking?
A: The crumb topping should be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. This usually takes about 40–45 minutes at 350°F.
Q: Does the cake need to be refrigerated after adding the cream cheese glaze?
A: Yes, once the glaze is added, the cake should be stored in the fridge to keep it fresh and food-safe.
Q: Can I freeze the coffee cake?
A: Absolutely! For best results, freeze the unglazed cake. Wrap slices tightly and store in a freezer-safe container for up to 2 months. Thaw and glaze before serving.
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