Our receptionist is moving on, to bigger and better things!
When asked by another co-worker what her favorite treat was, she said coconut cake or coffee cake. So I combined her favorites and made this. Today is her last day with us. Soon she'll be off saving the world!
But right now, she's eating coffee cake!
This is an easy to make coffee cake and it's very versatile.
I have one recipe for coffeecake. A really, really good recipe. So I use it every time I make coffeecake. which in the last year and a half has only been to say goodbye to a co-worker (I just realized that!)
The original recipe is for a Raspberry Almond Coffeecake.
I've made it as Raspberry Lemon, Blueberry Almond, Vanilla Peach and now Coconut Vanilla Bean.
If you decide it looks good enough to eat, here is the recipe
- 2 1/4 cups flour
- 2/3 cup sugar
- 3/4 cup butter, softened
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sour cream
- 1/2 cup sweetened coconut flakes
- 2 eggs
- 1/2 tsp vanilla bean paste (or vanilla extract)
- 8 ounces of cream cheese, softened
- 1/3 cup sugar
- 1/4 tsp coconut extract (or LorAnn's emulsion)
- Mix flour and sugar in a medium bowl. Add butter and blend with a pastry cutter until mixture resembles course crumbs.
- Set 1 cup of crumb mixture aside.
- Add baking powder, baking soda and 1/4 cup of coconut to mixture and blend.
- In a separate bowl mix sour cream, vanilla and 1 egg.
- Add wet mixture to dry mixture and stir until just moistened.
- Pour mixture into a greased 9-10 inch springform pan. Spread evenly on bottom and slightly up the sides of the pan.
- In another bowl, combine the cream cheese, coconut extract, 1 egg and 1/3 cup sugar. Beat until smooth. Pour cream cheese mixture on top of cake batter.
- Add remaining 1/4 cup coconut flakes to reserved crumb mixture and sprinkle generously on top of cake.
- Bake at 350 for 40-45 minutes.