Coconut and pecan put a delicious spin on classic coffee cake. It’s perfect alone or paired with a warm morning beverage that will satisfy every time. This recipe makes about 12 portions.
- ¾ cup (1 ½ sticks) unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 1 ¼ cups sour cream
- 2 ½ cups cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup light brown sugar, packed
- ½ cup all-purpose flour
- 2 tsp cinnamon
- ¼ tsp salt
- ½ cup pecans, roughly chopped
- ½ cup sweetened coconut shreds
- 1 cup confectioners’ sugar
- 2 tablespoons milk
Preheat oven to convection mode at 325F. Grease and line a 10-inch square baking pan with parchment paper.
Using a stand mixer with a paddle attachment, cream the butter and sugar until pale, around 2 minutes. One at a time, add the eggs. Then, add the sour cream and vanilla and mix until incorporated.
In a separate bowl, mix the flour, baking powder, baking soda, and salt together. Add the dry mixture to the mixer in ½ cup increments. Once fully incorporated, remove paddle and stir the mixture to make sure batter is completely mixed.
To make the streusel mixture, mix the brown sugar, flour, cinnamon, salt, and butter using your hands to form a crumble. Add in the pecans and coconut.
Pour and spread out half the batter into the pan. Sprinkle with half of the streusel mixture. Spoon and spread the rest of the batter in the pan. Pour the remaining streusel over the batter and top with additional pecans and coconut shreds if desired.
Bake for 1 hour, until a cake tester comes out clean. Let cool for at least 30 minutes.
Whisk the confectioners’ sugar and milk together, adding more milk if necessary. Drizzle glaze over coffee cake and enjoy!