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    You are in: Home / Baking / Coconut Crumb Cake Recipe
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    Coconut Crumb Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 05, 2009

      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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    • on April 03, 2012

      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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    • on October 30, 2014

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

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    Nutritional Facts for Coconut Crumb Cake

    Serving Size: 1 (159 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 511.5
    Calories from Fat 187
    Total Fat 20.8 g
    Saturated Fat 14.0 g
    Cholesterol 73.3 mg
    Sodium 501.6 mg
    Total Carbohydrate 74.7 g
    Dietary Fiber 2.5 g
    Sugars 40.6 g
    Protein 7.3 g

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