Coconut Crunch Cake
Submitted by wparsley
A cake mix coffee cake with a coconut cinnamon crumb swirl running through the center and crunchy nut topping, finished with a vanilla glaze. One pan, one hour, zero fuss.
YIELD
1 cakePREP
20 minCOOK
30 minREADY
1 hrsThink of this as a coffee cake that raided the tropical pantry. A yellow cake mix base gets a cinnamon-coconut crumb swirl through the middle and a crunchy topping that bakes up golden and irresistible.
The trick here is clever. You reserve a third of the dry cake mix and turn it into a brown sugar crumble with coconut, chopped nuts, and cinnamon. Half gets swirled into the batter. Half goes on top. The result is layers of buttery crunch running through a soft, tender cake.
A quick vanilla glaze drizzled over while the cake is still warm seals the deal. This is the kind of bring-to-brunch cake that disappears before you can grab a second piece.
Kitchen Tips
- Swirl the crumb mixture gently with a knife. You want visible ribbons of filling, not a fully blended batter.
- Don’t overbake. Pull it when the top is golden and a toothpick comes out with just a few moist crumbs.
- Drizzle the glaze while the cake is warm so it soaks into the cracks and crevices.
Ingredients
Directions
Reserve ⅓ cup of the cake mix.
Heat oven to 350℉ (180℃). Grease and flour a 9×13 pan.
Blend cake mix, water, oil, and eggs until moistened, beat 2 minutes at highest speed.
Pour into pan. Cut margarine into reserved cake mix, brown sugar, and cinnamon, mix until crumbly.
Stir in coconut and nuts.
Mix well.
Sprinkle 1 cup of the mix over the batter, swirl gently through the batter with a knife.
Sprinkle the remaining crumb mix over the top.
Bake at 350℉ (180℃). for 25 to 30 minutes or until golden brown.
Combine the powdered sugar, vanilla and milk to make glaze; drizzle over warm cake.
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