This Coconut Crunch Cake is a moist and chewy recipe, which is made with cream of coconut and sweetened condensed milk. It’s the ultimate comfort food recipe, ready in about 1 hour and 20 minutes, plus cooling time.
Coconut Crunch Cake Ingredients
Cake
- 1 stick unsalted butter, room temperature, plus more for pan
- 1 ½ cups all-purpose flour, plus more for pan
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon coarse salt
- 1 (5.4 ounce) can cream of coconut
- 1 teaspoon pure vanilla extract
- ¼ cup coconut oil
- 1 cup sugar
- 3 large eggs
Topping
- 2 large egg whites
- ⅛ teaspoon coarse salt
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 3 cups sweetened shredded coconut (8 ounces)
- Chocolate Sauce for Coconut Crunch Cake, for serving
How To Make Coconut Crunch Cake
- Prep oven and cake batter: Preheat the oven to 350°F. Butter and flour a 10-inch springform pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another small bowl, stir together the cream of coconut and vanilla.
- Mix the wet ingredients: In a large bowl, beat the room-temperature butter and coconut oil on medium-high speed until smooth. Slowly add the sugar and beat for 3 to 5 minutes, until pale and fluffy. Reduce the speed and add the eggs, one at a time, beating well after each.
- Combine the batter: With the mixer on low, add the flour mixture in three batches, alternating with two batches of the cream of coconut mixture, until just combined.
- Make the topping: In a clean mixing bowl, whisk the egg whites and salt until thick and frothy, about 1 minute. Stir in the sweetened condensed milk and vanilla, then fold in the shredded coconut.
- Assemble and bake: Spread the cake batter evenly in the prepared springform pan. Dollop the coconut topping over the batter and carefully spread it into an even layer. Place the pan on a rimmed baking sheet and bake for about 1 hour, until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool and serve: Let the cake cool completely in the pan on a wire rack before removing the springform sides. Cut into wedges, drizzle with chocolate sauce, and serve.
Recipe Tips
- How to get a crunchy topping? The topping is naturally chewy and macaroon-like. For extra crunch, you can toast the shredded coconut on a baking sheet at 350°F for 5-7 minutes until lightly golden before folding it into the topping mixture.
- Can I make this in a different pan? Yes. A 10-inch round cake pan or a 9-inch square pan would also work. Make sure to line the bottom with parchment paper for easy removal.
- How do I know when the cake is done? The toothpick test is key. A toothpick inserted into the center of the cake should come out with a few moist crumbs, but no wet batter. If the topping is browning too quickly, you can tent the cake loosely with foil for the last 15-20 minutes of baking.
- Can I make this ahead of time? This cake is a great make-ahead dessert. It can be baked, cooled, and stored at room temperature for up to 2 days before serving.
What To Serve With Coconut Crunch Cake
This rich and sweet cake is a showstopper on its own, but it’s even more decadent with a sauce or side.
- The recommended Chocolate Sauce for drizzling
- A scoop of vanilla bean or coffee ice cream
- A side of fresh pineapple or mango to cut the richness
- A dollop of fresh whipped cream
How To Store Coconut Crunch Cake
- Room Temperature: Store the completely cooled cake in an airtight container at room temperature for up to 3 days.
Coconut Crunch Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 550 kcal
- Fat: 30g
- Carbohydrates: 65g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Cream of coconut (like Coco Lopez) is a thick, very sweet, processed coconut cream product, similar in consistency to sweetened condensed milk. It is not the same as coconut cream or coconut milk. It’s usually found in the cocktail mixer aisle of the grocery store.
A dense cake is usually the result of overmixing the batter after the flour has been added, which develops the gluten. Mix only until the ingredients are just combined. Using cold ingredients can also be a cause; ensure your butter and eggs are at room temperature.
You can, but the topping will be significantly less sweet and have a slightly drier texture. Sweetened angel-flake coconut is recommended for the classic chewy, macaroon-like topping.
Try More Recipes:
Coconut Crunch Cake Recipe
Description
A moist, buttery coconut cake base is topped with a chewy, macaroon-like coconut and condensed milk crunch layer for a truly decadent dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and flour a 10-inch springform pan.
- Cake: Whisk dry ingredients. In a separate bowl, stir cream of coconut and vanilla. Beat butter and coconut oil with sugar until fluffy. Beat in eggs. On low, alternate adding the dry mixture and the cream of coconut mixture until just combined.
- Topping: Whisk egg whites and salt until frothy. Stir in condensed milk and vanilla, then fold in the shredded coconut.
- Assemble & Bake: Spread the cake batter in the prepared pan. Carefully spread the topping over the batter in an even layer.
- Bake for about 1 hour, until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cake completely in the pan before removing the springform sides.
- Serve slices drizzled with chocolate sauce.
Notes
- Using room temperature ingredients for the cake batter is crucial for a light and tender texture.
- Be careful not to overmix the batter once the flour is added.
- If the topping is browning too quickly during baking, you can loosely tent the cake with aluminum foil.
- This cake is very rich and sweet; a small slice goes a long way!