Coconut Crumb Cake Recipes

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

Steps:

• Mix flour,butter, baking powder and sugar with a pastry blender or finger tips until crumb consistency.
• Mix buttermilk, eggs, baking soda and vanilla.
• Add to crumb mixture. Stir in coconut.
• Pour in a greased and floured 7 x10 pan.
• Bake at 375 degrees for 30-35 minutes.

Steps:

• Lime Dipping Sauce, recipe follows
• Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add the 1/2 cup coconut and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick. Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.
• When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula to brown both sides, about 4 minutes per side.
• Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.
• Whisk together all ingredients in a small bowl.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and dust with flour; set aside. Whisk the flour, ginger, baking powder, baking soda and salt in a medium bowl. Whisk the cream of coconut and milk in a small bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined. Add the vanilla and coconut extract and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour, until combined.
• Divide the batter between the prepared pans and spread evenly. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans, then invert onto the rack to cool completely.
• Make the frosting: Spread the shredded coconut on a baking sheet and bake, stirring halfway through, until golden, 10 to 12 minutes. Let cool. Meanwhile, beat the cream cheese in a large bowl with a mixer on high speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, about 3 more minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar and coconut extract until combined. Increase the mixer speed to high and beat until light and fluffy, about 2 more minutes.
• Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Combine 1 heaping cup frosting with 1 cup of the toasted coconut; spread on the cake. Top with the other cake layer. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn't have to be perfect). Refrigerate until set, about 15 minutes. Spread the remaining frosting all over the cake; top with the remaining 1 cup toasted coconut.

Steps:

• Coffee-cake topping:
• Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
• Batter:
• Preheat the oven to 325°F Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow, about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
• Cake:
• Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Enjoy!

Steps:

• Heat oven to 350F°F.
• Combine coconut, brown sugar, 1 cup flour and 1/4 cup granulated sugar in large bowl. Cut half the butter into small pieces; add to coconut mixture. Use pastry blender or 2 knives to cut butter into coconut mixture until mixture resembles coarse crumbs.
• Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, sour cream, lemon zest and vanilla; mix well. Combine baking powder, baking soda and remaining flour. Gradually add to sour cream mixture, mixing well after each addition. Stir in blueberries.
• Pour batter into 9-inch round pan sprayed with cooking spray; sprinkle with coconut mixture.
• Bake 55 min. to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool completely.

Steps:

• Preheat oven to 325°F Grease and flour a Bundt pan - I used the Pam cooking spray with flour already in it.
• Place vanilla wafers in a food processor and pulse until you end up with fine crumbs.
• Combine crumbs with coconut, sugar and pecans in a large bowl; mix.
• In a medium bowl, whisk eggs, butter and milk together. Pour egg mixture over dry ingredients and mix well; batter will be thick.
• Pour batter into prepared pan; bake 1 hour and 35 minutes.

Steps:

• Make topping
• Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Cover and refrigerate.
• Make pie
• Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper. Peel off top sheet of paper. Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish. Peel off paper. Press pastry gently into dish. Fold overhang under; crimp to form high-standing decorative edge. Chill 15 minutes.
• Preheat oven to 425°F. Mix remaining ingredients in large bowl. Let stand until cherries release juices, about 10 minutes. Transfer cherry mixture to crust.
• Bake pie 15 minutes. Reduce oven temperature to 375°F. Transfer pie to baking sheet. Sprinkle topping over pie. Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes. Transfer to rack. Cool 30 minutes. Serve warm or at room temperature.

Steps:

• Heat oven to 350°F Grease and flour 8 inch square or 9 inch round pan.
• Beat all ingredients in large bowl on low speed 30 seconds, scraping bowl constantly.
• Beat on medium speed 4 minutes,scraping bowl occasionally.
• Pour into pan.
• Bake 30-35 minutes or until toothpick inserted in center comes out clean.
• Cool slightly.
• Make crumb topping: Mix all together and spread over cake.
• Set oven to broil.
• Broil about 3 inches from heat about 3 minutes or until golden brown.