Prep 15 mins
Cook 50 mins
If you like coconut then this is an easy cake to make and taste great any old time!
Make and share this Hawaiian Coffee Cake recipe from Food.com.
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon nutmeg
- 1 1⁄2 cups brown sugar
- 1⁄2 cup shortening
- 3⁄4 cup chopped nuts (I use Macademia nuts)
- 3⁄4 teaspoon baking soda
- 1 1⁄2 cups buttermilk
- 1 cup coconut, shredded
- Sift together flour, cinnamon and nutmeg.
- Add and mix until crumbly the brown sugar and shortening.
- Reserve 3/4 cup of this mixture.
- Add the chopped nuts, baking sode and buttermilk.
- Mix enough to blend.
- Bake in greased 8x8x2 pan.
- Sprinkle with reserved 3/4 cup sugar-shortening crumb mixture and cover lavishly with coconut.
- Bake in 350 degree F oven for 50 minutes or finger test for doneness.
This recipe was not the greatest. I would suggest cutting back on the cinnamon and nutmeg. I have almost the same recipe for a Hawaiian coffee cake, try that one :)
We found the cinnamon and nutmeg flavors very overwhelming (and I love both). I would recommend cutting the spices in half, adding some vanilla and maybe trying butter instead of the shortening. I felt the only thing I could taste were the spices and shortening, which was disappointing. The coconut seemed to get way too dark even though I followed the baking time instructions (and the cake itself did need that much time). I wonder if it would help to add the coconut 1/2 way through the baking time or to put it under the crumb topping. It was edible but it does need some tweaking, in my opinion.