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Coconut Churro Cake

2023-02-20 - Written by: Emily J. Walker

Coconut Cake Churros Cinnamon

Coconut Churro Cake

A moist coconut cake filled with the warmth of cinnamon and sugar, topped with a crispy churro-inspired streusel.

The Coconut Churro Cake

Servings

12-15 people

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup unsweetened shredded coconut
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the streusel:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened

Instructions

Preheat and prepare pans

Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans.

Make the cake

In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in coconut. In a large mixing bowl, cream butter until light. Beat in eggs one at a time, then beat in vanilla. Gradually add dry ingredients, alternating with buttermilk, beginning and ending with dry ingredients.

Make the streusel

In a small bowl, whisk together flour, sugar, cinnamon, and coconut. Cut in softened butter until mixture forms crumbly clumps.

Bake the cakes

Divide cake batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until toothpicks inserted come out clean. Let cool completely.

Assemble the streusel

Bake streusel for 15-20 minutes, stirring every 5 minutes until golden brown. Allow to cool.

Assemble the cake

Cut each cooled cake layer in half horizontally using a serrated knife. Place one layer on a serving plate and top with prepared streusel, then repeat with remaining layers.

Tips

  • For an extra crispy streusel, sprinkle with granulated sugar before baking.
  • Coconut flakes can be toasted in a 350°F oven for 5-7 minutes to enhance flavor and aroma.