Caramel Coconut Coffee Cake Recipe

Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan (or 9x9 square pan) with nonstick spray or butter, then dust lightly with 1 tablespoon flour, tapping out excess.

Place a rack in the center of the oven. Line the bottom of the pan with parchment if desired for easiest removal.

Quick stovetop caramel

In a medium heavy-bottomed saucepan, heat 0.75 cup granulated sugar over medium heat, stirring constantly with a heatproof spatula as it melts and forms an amber color. When it reaches a deep amber (watch closely to avoid burning), remove from heat and carefully stir in 3 tablespoons butter until melted. Slowly add 0.5 cup heavy cream in a steady stream (mixture will bubble vigorously), stirring until smooth. Stir in 0.25 teaspoon sea salt. Set aside to cool to warm (about 10–15 minutes). Reserve about 3–4 tablespoons of this caramel for drizzling at the end; use the remainder for drizzling into the cake and for the coconut filling as directed below.

Combine 1.25 cups shredded coconut, 0.5 cup packed light brown sugar, 0.25 cup melted butter, 0.25 cup heavy cream, 1 tablespoon light corn syrup, and 0.25 teaspoon kosher salt in a medium bowl. Stir until fully combined; the mixture should be moist and slightly sticky. Set aside. If the mixture seems dry, add up to 1 tablespoon more heavy cream.

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.75 teaspoon fine salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 0.75 cup softened unsalted butter and 0.5 cup packed light brown sugar together on medium-high speed until pale and fluffy, about 2–3 minutes.

Add eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 2 teaspoons vanilla extract and 0.25 cup cooled strong brewed coffee.

With the mixer on low, add the dry ingredients in three additions alternating with 1 cup sour cream and 0.5 cup whole milk (start and end with dry). Mix just until combined after each addition; do not overmix. The final batter should be thick but pourable. If batter is very thick, add up to 1–2 tablespoons milk.

Spoon about half of the batter into the prepared pan and spread gently into an even layer using an offset spatula.

Gently dollop half of the coconut-caramel filling over the batter in an even layer. Use the back of a spoon to spread slightly but not fully incorporate into the batter.

Spoon the remaining batter over the coconut layer and smooth the top. Scatter the remaining coconut-caramel filling across the top, pressing very lightly so it adheres.

Bake in the preheated oven until a toothpick inserted into the center (avoiding large pockets of coconut) comes out with a few moist crumbs, about 35–45 minutes (time will vary with pan). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and set pan on a wire rack. While the cake is still warm (about 5 minutes after removing), using a spoon, drizzle 3–4 tablespoons of the reserved warm caramel sauce over the top so it sinks into the cracks.

Allow the cake to cool in the pan for 20–25 minutes to set. If using a springform pan, release the ring after cooling slightly; if using a square pan, run a thin knife around edges and invert onto a cooling rack or serving plate.

Once cooled to warm, drizzle additional caramel sauce as desired (reserve any extra caramel in fridge for up to 7 days; warm before serving). If desired, dust lightly with 1 tablespoon powdered sugar just before serving.

Slice into 8–10 wedges. Serve slightly warm or at room temperature; this cake pairs well with coffee or a scoop of vanilla ice cream.