I think it’s officially spring, guys! I mean, except for the fact that it snowed the other day. Snowflakes big as snowballs. And today, I woke up to even more snow. I guess spring will wait a little longer here in Sweden. Hopefully not too long though as I can’t wait to get my hands on some rhubarb. I’m already fantasizing about all the yummy things I’ll be making with it.
On another note, how beautiful is this cake? I found this old cake pan and immediately, I imagined all the beautiful cakes I could use it for. I simply had to have it.
I try to be a bit more concious with what I buy these days (and where I spend my energy as well) and only get things that I truly love or serve a purpose. Preferably second hand, vintage or hand made. I’ve come to realize that too much stuff clutters my mind, and diminishes my energy and inspiration. Quality over quantity.
Anyway, back to the cake. I imagined topping the cake with pretty, long candles. Beautiful handmade beeswax candles with multicolored wicks from OVO Things to the rescue! Seriously, decent candles are so hard to find here so I was beyond excited to find these. You can have a look at the Birthday candles HERE in case you’re interested!
COCONUT COFFEE CAKE WITH CARAMEL GLAZE
Yields one cake, serves 8-10
You can make this cake with either shredded coconut or coconut chips that you grind in a food processor. I used the latter since I didn’t have shredded coconut at home. If you’re not a fan of coffee, you can use milk or water in place of it – but I highly recommend trying it with coffee! Note that this caramel sauce can sometimes get a little grainy after cooling, but it’s not noticable when you serve it with the cake.
- 150 g (about 1 1/4 stick) butter
- 80 g (a scant cup) shredded coconut
- 180 g (1 1/4 cup) all purpose flour
- 2 1/4 tsp. baking powder
- 1/4 tsp. salt
- 3 large eggs
- 280 g (1 1/4 cup) granulated sugar
- 1/4 tsp. vanilla powder
- 150 ml (2/3 cup) strong coffee
- 112 g (1/2 cup) granulated sugar
- 150 ml (2/3 cup) heavy cream
- 1 tsbp. butter
- 1 tbsp. light syrup (golden syrup/corn syrup would work too)
- 1/4 tsp. salt
- 1-2 tsp. cocoa powder
- Chocolate sprinkles, for topping
- Preheat oven to 175°C (350°F). Grease and flour a 6-7 cup (1 1/2 litre) bundt pan.
- Melt the butter and set aside to cool.
- In a medium bowl, mix together shredded coconut, flour, baking powder and salt. Set aside.
- Beat eggs, sugar and vanilla powder until light and fluffy, about 2-3 minutes. Add in the dry mixture and stir until smooth.
- Add in the melted butter and coffee and stir until completely smooth.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the lower part of the oven for 55-65 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
- Mix sugar, cream, butter, syrup and salt in a saucepan. Stir together and let come to a boil.
- Let mixture simmer for 20 minutes or until mixture thickens. Stir every now and then (but don’t stir too often, this can make it grainy). Sift in the cocoa powder and stir until completely smooth.
- Let cool for 10 minutes or so, then pour on top of the cake and sprinkle with chocolate sprinkles.
This is a sponsored post. All opinions are as always, my own! 🙂 Recipe adapted from an old cookbook named ‘Bildkokboken’.
Antonella Pagliaroli says
So stunning and poetic <3 I have to say it: you are my favourite food photographer, you're the best! You leave me speechless everytime 🙂
Aren’t you a sweet Antonella! <3 YOU are so talented. Love your work!!
Izzy Bruning says
This looks amazing! Caramel is actually my favourite thing at the moment! x
Thank you so much, Izzy! Caramel is always a good idea:-)
Monique | WritingMonique says
Oh! This cake looks so delicious, and I’ve actually never tried the combo coconut/coffee!
Thank you, Monique! Oh, you need to try it, seriously the best combo! xx
Theo Adams says
Your cakes are absolutely stunning! I have to thank my sister Ashley for introducing me to your site–she currently has one of your books up on her Small Measure blog and I was totally entranced by the images. With my birthday next month, I am thinking the tangerine layer cake is a strong front runner!
Thank you so much Theo (and thanks to your sister Ashley, too, who by the way is so talented)! Happy early birthday and hope you’ll enjoy whichever cake you choose 🙂 The chocolate cake with browned meringue on top is pretty amazing too, just saying.
Michael Allen says
How did you light this. I love the lighting and colors you chose for the setting
Thank you Michael! I use natural light, side lighting from a window. I covered part of the window to make the room a bit darker. That’s it! 🙂
Supriya Kutty says
Loved your Recipe.. Is there any alternative which can be used instead of granulated sugar.. ?
I bet light brown sugar would taste awesome too! 🙂
Lili @ Travelling oven says
Linda, as usual you create so much beauty! Your photos always make me so happy, peaceful and I could watch them over and over again… This cake looks so pretty and delicious, need to try that coffee-coconut combination, yum! 🙂
Thank you so much dear Lili! It makes me so happy you feel that way 🙂 And yes, you should try coconut coffee together. Fantastic combo! <3
yes yes and yes! I am in love with coffee cake and caramel macchiato has been my drink of choice at starbucks lately! Genius move! Can t wait to try this!
I love those drizzles!
Thank Kari! I love drizzles too 🙂 Especially if they’re caramel!
Valeria | Life Love Food says
Absolutely gorgeous, Linda. I am very intrigued by the combination of coconut and coffee. Must try next! xx
Thank you so much, Valeria! Ah, you need to try it, such a fantastic combination! xx
Laura & Nora @Our Food Stories says
Such a stunning looking cake!! And those candles are gorgeous!! Wish we could have a piece now :))
Thank you so much, ladies! Wish I had a piece left now.. 🙂 Totally agree, the candles are amazing <3
Can I bake this in a loaf pan?
Virginie D. says
I’ve just tried this one and I have to say it is absolutely deliiicious ! The coconut-coffee combination is delicate et really good, the whole family really liked it ! I think this cake is going to be one of our favorite ones…
Hello Virgine! Oh, I’m delighted to hear that!! I have to say I adore this combination too. So good!
Looks lovely! I love coffee and coconut so this is just as it was made for my birthday party 🙂
How many servings do you estimate this to give?
The Brunette's Tofu says
Such a lovely cake dear! I’m in love with your pics.
Aww thanks! <3
Rocky Mountain Woman says
What a gorgeous cake! Love the flavor combo and the presentation!
Thank you so much! It was seriously one of the best combos!
Made this coffee cake yesterday, and it is so delicious. I could not find unsweetened coconut, so I used sweetened coconut. It was great! Tips are always so helpful. I look forward to your next coconut recipe.
This cake is stunning! I love this flavour combination – I’m very tempted to give it a try!
Absolutely beautiful! Simple ingredients, an easy process what more could you as for! The coffee and coconut combination is innovative, and is an indulgent marriage of flavours. And with caramel drizzle, you can’t go wrong. Thanks for sharing!
Wow What a fabulous cake i think the taste will be super <3. Thanks for sharing the Ingredients & Instructions with us 🙂
Thank you! <3
Hey Linda…..I discovered your blog a few months back and I have been in love with everything about it. Thanks for sharing so generously 🙂
In this cake do you use fresh coconut or dry coconut flakes? Please do share. Also can they be replaced with each other?
Thank you for your incredibly kind words 🙂
I use dry coconut flakes (we don’t have the fresh variety in Sweden!). I imagine the fresh coconut contains more moisture and might affect the texture of the cake, but I can’t be sure since I’m not familiar with using them. Please let me know how it goes if you decide to give it a try!
I made the cake for my niece’s birthday. It was so delicious and everyone rave about it! I’ll be making it again this weekend, for tea with cousin. Absolutely love it!
So glad to hear you loved it!! Yay!
OMG, this is just AWESOME, Linda! I baked this cake today, it’s incredibly good. Didn’t get this nice brown colour though, but the texture of a cake and caramel are insane:) Must-have for every party, evening tea and every day:) Thanks a lot!
Yaay!! So glad you enjoyed it 🙂 It could have to do with the material of the pan, in some of my older pans the cakes stay super pale. I guess they retain less heat! Thanks for your sweet comment!
Hi Linda – do you think this could be made with standard cake pans (8 or 9 inch rounds)? If so, what would you recommend for reducing amount of ingredients? Looks like a beautiful cake! Thanks!
I would like to make this cake and use the same cake pan. Where can I buy it? Thanks for all your beautiful photos and recipes. A great gift.
Love the cake pan, is it a vintage pan Linda?? Cake looks amazing!!
Hi Linda, thanks very much for this recipe. I made it for my birthday last Sunday and it was wonderful!
ok, here goes a silly question:
is the coffee supposed to be room temp? or hot?
This cake is delicious! However, every time i´ve ve made it (which is 3 times now) it just fell apart when turning it over. It kind of halved itself: first the bottom fell out, then the top and then a had to scrape the rest out. I have tried ceramic and silicone pans, greased with and without flour, let it cool for 15-20 mins before and so on. Maybe i need to cool it completely? But then again, you couldnt cut it when it was cold either. Maybe more eggs? If you have an idea please let me know!
Richard Krvaric says
I made this cake, but instead of coffee, i put Guava Nector (regular Goya Guava nectar find in your “latin” aisle…
Never got to the glaze – it just smelled so amazing, we ate the whole thing! Coconut & Guava… killer combination!
It was a bit loose and fell apart easily, so I will make sure I am careful with the liquids next time…
I also used liquid vanilla extract, and a few drops of coconut extract…
Cristina Eugenia Yacobucci says
Hi, I would like to know what can I use if I don’t have vanilla powder?
Where did you buy this special shaped cake tin/form or do you know what is is called? 🙂
Hi Farina 🙂 I bought it from Etsy! I was so lucky to find it because it was exactly what I had been looking for. Actually I found a very similar one here: https://www.ebay.com/itm/Aluminum-Cake-Pan-Mold-Fluted-Sides-Lid-Steam-Pudding-Metal/132475196268?hash=item1ed823136c:g:wEsAAOSw3wVaYO56
Can’t say if it’s exactly the same size but it’s definitely the same shape!!