Prep 30 mins
Cook 1 hr 20 mins
This is a dandy cake just right for serving with coffee or even for dessert. There’s a buttery coconut streusel on top of and running through the tender, spicy cake. All spices called for are ground.
- 44.37 ml butter
- 473.18 ml desiccated coconut
- 236.59 ml walnuts, chopped
- 118.29 ml brown sugar
- 9.85 ml cinnamon
- 113.39 g butter, at room temperature
- 354.88 ml sugar
- 12.32 ml baking powder
- 2.46 ml baking soda
- 4.92 ml vanilla extract
- 4.92 ml salt
- 4.92 ml cinnamon
- 4.92 ml ginger
- 2.46 ml cardamom
- 2.46 ml nutmeg
- 1.23 ml clove
- 4 large eggs
- 118.29 ml unsweetened coconut milk (regular milk, or even cream, can be substituted)
- 59.14 ml Grand Marnier or 59.14 ml Cointreau liqueur
- 1 orange, zest of, grated
- 591.47 ml all-purpose flour
- Butter and flour an 8-inch square or round baking pan (a bundt pan also works well).
- Preheat oven to 350°F.
- For the streusel: In a small skillet or saucepan melt the butter over medium-low heat and add dessicated coconut and walnuts. Cook, stirring occasionally for 8-10 minutes, or until coconut and walnuts start to get toasty and smell fragrant. Be careful not to burn. Remove from heat and stir in brown sugar and cinnamon and empty half this mixture into the bottom of your prepared baking pan. Reserve other half.
- For the cake: In a small bowl, whisk together eggs, coconut milk, liqueur and orange zest. Set aside.
- In a large mixer bowl, cream butter with sugar for 5 minutes, or until light in color and fluffy. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula. Add baking powder, baking soda, vanilla extract, salt, cinnamon, ginger, cardamom, nutmeg and cloves.
- Add flour, alternately with wet ingredients (egg, etc.) until blended through. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula.
- Pour 3/4 s of the batter into your prepared pan and layer with reserved streusel mixture. Pour remaining batter over top and run knife through pan, marbling streusel into the batter.
- Bake for approximately 1 hour and 20 minutes, or until a wooden toothpick inserted into the centre of the cake comes out clean. Allow to cool 20 minutes before removing from pan.
Made for ZWT4. Oh, what a wonderful coffee cake. The spices and the coconut blend perfectly. And the streusel is wonderful. 4 out of 5 guests asked for the recipe. This will be my new favorite spice cake. Served it with ice cold crÃ¨me fraiche with a little vanilla sugar added. Thanks so much for sharing.
This is not your ordinary coffee cake but it is delicious! Really great and hits the spot for something sweet for breakfast. Made for ZWT4 for the Tastebud Tickling Travellers.