3 Reviews

Great crumb cake! A couple suggestions: after step 1, I portioned out about 3/4 c. of the mixture to use for topping. I added half the coconut to the topping, and half to the batter. I also added 1/2 t. almond extract to the batter. For the sugar, I used a combo of brown and white. I baked it in a 9x9 pan. This makes a very pretty, moist crumb cake that baked perfectly in about 28 minutes. Easy to toss together with very nice results. Winner!

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vrvrvr September 05, 2009

What a great cake aronsinvest. I really enjoyed this tasty treat. The little cakes were tall, light, tender and full of flavor. The coconut and butter are the most prevalent flavors, it's beautiful. I really enjoyed the coconut in this cake. I made them in little cake molds, they worked perfectly. The crumb on the cake is spot on. Thanks for sharing a recipe that I will make again often. Made for Spring Pac/2012.

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Baby Kato April 03, 2012

I just want to know if you use sweetened or unsweetened coconut

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AMY K. October 30, 2014
Coconut Crumb Cake