The coconut crumble cake is an easy and delicious dessert, loved for its slightly exotic flavor and simple preparation. If you are a fan of coconut desserts, you absolutely must try the coconut and Nutella cake or the coconut and chocolate bundt cake.
If you prefer no-bake desserts, then don’t miss the coconut and chocolate truffles
The classic recipe for coconut crumble cake is made with flour, butter, cocoa, and eggs, and it’s baked in the oven until it reaches a delightful golden brown.
The result is a fragrant, soft, and irresistible dessert. I bet once you taste it, everyone will want seconds.
If you’re looking for more coconut recipes, take a look at these:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 391.85 (Kcal)
- Carbohydrates 61.34 (g) of which sugars 28.69 (g)
- Proteins 8.85 (g)
- Fat 14.81 (g) of which saturated 9.42 (g)of which unsaturated 5.02 (g)
- Fibers 2.92 (g)
- Sodium 26.37 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1 tsp vanilla (extract)
- 2 eggs
- 1/2 cup butter
- 2 cups milk
- 2/3 cup all-purpose flour
- 2/3 cup sugar
- 1/3 cup grated coconut
- vanilla (extract)
How to make coconut crumble cake
In a saucepan, put the sugar and milk, bringing it to a boil, then turn off the heat and add the sifted flour and continue to stir with a whisk.
Add the extract and continue cooking until it reaches a creamy consistency, then add the coconut flour, stir and let it cool.
Prepare the dough as follows: In a bowl, mix the flour with cocoa, sugar, baking powder, and vanilla sugar, then add the diced butter and eggs.
Quickly work the ingredients until you get a crumbly texture, then transfer half of the mixture to a 9-inch springform pan lined with parchment paper.
Pour the coconut cream and cover with the remaining crumbs, then bake for 35 minutes at 340°F in a static oven.
Remove from the oven and let it cool completely before slicing.
Storage and tips for coconut crumble cake
It can be stored in the refrigerator for up to 3-4 days. You can prepare mini portions in muffin or tart molds, ideal for buffets, snacks, or elegant servings. You can add a layer of strawberry or red fruit jam before the cream.
Recipe with video
