Raspberry Coconut Coffee Cake
Take your morning cup of coffee up a notch – or ten – with a slice of this sweet treat! This raspberry coconut coffee cake will blow your tastebuds out of the water!
Dish Count :: 1 Small Bowl, 2 Mixing Bowls, 2 9-inch Cake Pans
Let’s just be real – fall is my favorite season, not the least of which because my birthday is just about a month away. But the air has changed, the crunch is in the leaves, football has started, I can justifiably stay bundled up in sweat shirts and vests all day long, and baking has taken center stage in the house once again.
But it also comes with a caveat – that I want to spend more time outside, out of the kitchen and back in nature. But then again – baking. There is a lot of it happening, starting with this raspberry coconut coffee cake.
Huck and I have spend the last couple of weekends out and about in the woods with our friends doing short hikes, getting my ankle used to doing actual work again. After this spring’s disastrous hiking adventure, well, I took most of the summer off doing anything but walking and decided it’s time to get back in the game.
If it’s not the on air that’s making me anxious to escape the kitchen and get out into nature, it’s also that Ben and I are both ready for a change. We’ve been watching a ton of tiny house hunting shows, and life in the ‘burbs, in a two bedroom apartment is starting to get the better of me. It’s not that we want a big house or anything – on the contrary – we want to keep living small, just not with people stacked all around us. And also, out of the ‘burbs.
You wouldn’t believe the constant conversation regarding this topic, and perhaps soon we can start developing a plan to escape to the east side of the state and to the wheat fields we love. Until then, I’ll be binge watching all the tiny house shows, in my cozy fall sweatshirts and yoga pants. PSL, included.
Lest we forget to mention these adorable cake stands and baking pan – check out these adorable splatterware pieces!! It’s almost October, and it’s the perfect time to share your support of Breast Cancer Awareness. Check out how to get your mitts on these gorgeous enameled pieces from Crow Canyon Home. I’m in love.
Need more coffee cake ideas? I got your covered!
World’s Best Coffee Cake – It’s TRUE!
Gooey Apricot Orange Twisted Coffee Cake
Lean and Mean Blueberry Coffee CakePrint
Raspberry Coconut Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 9-inch cakes 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Take your morning cup of coffee up a notch – or ten – with a slice of this sweet treat! This raspberry coconut coffee cake will blow your taste buds out of the water!
Coffee Cake Crumble:
- 1/3 cup Brown Sugar
- 1/3 cup Sugar
- 1/3 cup Flour
- 1/4 cup Butter
- 1 Tbsp Cinnamon
- 1/2 cup Shredded Coconut
- 3 cups Flour
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
- 16 ounces container Sour Cream
- 1 cup Brown Sugar
- 1 cup Sugar
- 3 Eggs
- 1/2 cup Butter, melted and cooled
- 1/2 cup Raspberry Jam
Coffee Cake Crumble:
- In a large bowl combine all the ingredients.
- Using your fingers mash the ingredients together until the butter is nearly completely incorporated and the sugars look like wet sand. Set aside.
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, whisk together the sour cream, brown and white sugar, eggs and melted and cooled butter.
- Using a spatula, fold the flour mixture into the sour cream mixture until the mixture is nearly combined. There should be a couple of small streaks of flour left – that way you know you haven’t over mixed it.
- Pour into two lightly greased or sprayed 9 inch cake pans. Spread out the cake out and smooth the tops.
- Gently microwave raspberry jam until it has thinned. Dollop over the top of the coffee cakes, and use a knife to drag through them to create a swirl pattern.
- Sprinkle the coconut crumble over the top of each cake.
- Bake the cake for 25-30 minutes or until a toothpick placed in the center comes out nearly clean, with a couple of crumbs on it.
- Place on a wire rack to cool. Serve just warm.
*fine print* The bakeware product for this post was provided by Crow Canyon Home in an ongoing partnership to showcase their uber cute stuff! I was compensated for the use of their product. All opinions are my own.
This look positively scrumptious! I’ll take a slice…..or two:)
This looks incredible, Megan!
This cake is so striking, topped with all that jam and coconut! Almost too pretty to cut into 🙂
Well, gosh Thanks Becca!!
Ok….I give up…..where’s the recipe? Was so looking forward to making this but the “Ingredients” & “Directions” are blank!?
Hi Connie, so sorry!! I had some technical difficulties this morning – the recipe is there!! Whew! I hope you like it!!
The smaller the apartment, the stronger the smells from this intoxicating cake! It looks absolutely fabulous! Love the shredded coconut in the topping and that jam and cinnamon cake – wow!
While summer is my favorite season solely for the ability to lay by the pool and point my face towards the sun, fall comes in at a very close second for the food. I cannot get enough of fall foods, and this cake, ahhh, is so perfect. I want it hot out of the oven with a giant latte!
Wow! That looks fabulous. I just need some tea 🙂
This looks insane and the photos are so pretty!
Ahhhhh…I hope your little house dream comes true, very soon. I’m always up for a beautiful coffee cake – love the coconut and raspberry jam together here.
Fall is totally my favorite time of the year too! My BFF and I always joke that it’s hoodie and flip flop weather 🙂 This coffee cake is the perfect thing to wake up to too. I would happily eat a slice…or two…
I love this cake. But It will make my weight increase :((
Yes to this coffee cake. Yes to Fall and being outside. Major Yes to tiny houses – they’re my latest obsession, although I’m not sure I could do less than 500sf, haha, so I want tiny but not too tiny 😛 Seriously though, with the way apartment rent and housing prices are going, it’s looking cheaper to buy a piece of land and plunk a tiny house down on it! I hope you guys can make it happen!
I love this idea of mixing raspberries and coconut! My husband LOVES raspberries and I LOVE coconut. It’s perfect for us!
Raspberry coconut sounds like a gorgeous flavour combination! Absolutely love the crumble on top too with the raspberry swirl – just lovely! <3
what a useful post! last time, I added too much sugar in my coffee cake crumble 🙁 so it was too difficult for me and my family to eat. thanks for your sharing.
Can any other flavor of jam be used w the coconut?
Sure!! I bet blackberry would be delicious!
Pingback: Easy Italian Almond Tea Cake - Country Cleaver