Coffee cake

  • Preparation 45 min
  • Cooking 40 min
  • Servings 8 to 10
  • Freezing Absolutely



  • 2 cups flour
  • 3/4 cup brown sugar
  • 1/4 cup grated unsweetened coconut, lightly toasted
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup diced butter, soft
  • 1/4 cup very strong liquid espresso coffee
  • 2 large eggs

Ingredients for the crumble

  • 5 tablespoons melted butter
  • 1 tablespoon very strong liquid espresso coffee
  • 1 cup brown sugar
  • 1 cup finely chopped pecans
  • 1/4 cup grated unsweetened coconut, lightly toasted
  • 3 tablespoons flour
  • 2 tablespoons quick-cooked oatmeal
  • 1/2 teaspoon cinnamon
  • 2 pinches salt



  • Preheat the oven to 375° F. Grease a 9 ” by 9” baking dish.
  • In a large bowl, put the dry ingredients and mix with a whisk to break up the brown sugar. Form a hole in the center.
  • Add the rest of the ingredients and mix well with a wooden spoon. Set aside.
  • In a bowl, put the butter and the coffee then mix. Set aside.
  • In another large bowl, combine brown sugar, pecans, coconut, flour, oats, cinnamon and salt then mix. Break up lumps of brown sugar with your hands.
  • Add half of the butter to the flour and mix. Pour in the rest of the butter and mix again. Set aside.
  • Pour half of the cake mix into the baking dish and spread. Add half of the crumble and distribute evenly.
  • Pour in remaining cake mix, one spoon at a time, and gently spread. Finish with the filling on top.
  • Place in the oven and bake 40 minutes or until the cake is cooked and a toothpick comes out dry when poked in the center. Remove the oven and let cool 20 minutes before cutting and eating!