Hawaiian Coconut Coffee Cake

Name: Hawaiian Coconut Coffee Cake
Yield: Makes one 9-to-10-inch cake; serves 8
Cuisine: United States
Ingredients: ¼ cup cornstarch; 1 teaspoon baking soda; 1¾ cups all-purpose flour, spooned lightly into measuring cups; 1¼ cups low-fat plain yogurt; 1¼ cups grated fresh or store-bought coconut, or more as needed (see for instructions on using fresh coconut); 3 large eggs; 1½ teaspoons pure vanilla extract; ¾ cup (1½ sticks) unsalted butter, softened; 1½ cup sugar; 1 teaspoon baking powder; Pinch salt; 2 teaspoons cold water; ⅓ cup canned coconut cream, such as Coco López; ⅓ cup canned coconut cream, such as Coco López; 1¼ cups grated fresh or store-bought coconut, or more as needed (see for instructions on using fresh coconut); 1¼ cups grated fresh or store-bought coconut, or more as needed (see for instructions on using fresh coconut)

Preparation info

Makes one 9-to-10 inch cake; serves
8

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Yes, this really is from Hawaii. It’s a moist cake, drenched with coconut milk. The recipe is adapted from one by Simon Waters, a former pastry chef at a resort on the big island. Try it for breakfast or brunch.

Ingredients

1¾ cups all-purpose flour, spooned lightly into measuring cups
¼ cup cornstarch
1

Americas
United States
Hawaii
Dessert
Cake
Brunch
Breakfast
Vegetarian

Method

Preheat the oven to 350 degrees F. Generously butter a 9- to 10-inch springform pan; set aside. Sift the flour, cornstarch, baking soda, baking powder and salt onto a s