Coconut Orange Coffee Cake – this hearty coffee cake is packed with flavor, and the crunchy topping makes it extra special!
I had great plans to make a fun Easter snack with my four year old today. I planned on cleaning and organizing the pantry, then having a little cooking fun with him.
But by the time I finished the pantry (woohoo, it’s done!), he just wanted me to go out and play football with him. Since it snowed all last week, I decided it would be a great idea to take advantage of the sunshine.
So we bagged the Easter treat and played football. It was him and me against an invisible team. And yes, we did manage to pull off a win. I even scored two touchdowns. I’m sure that will never happen again in my lifetime. Well, unless we decide to take on more of his imaginary teams that is!
I will try again tomorrow to make a fun Easter treat, but for now, I am sharing a recipe that I’ve had typed up for awhile just waiting to be posted. We had it for breakfast one Saturday a few weeks ago and my whole family loved it.
It’s not the most healthy breakfast I’ve ever served, but it is a lot more healthy than the original. A lot. The original called for 1 1/2 cups of sugar and triple the topping. I am not kidding.
With that much sugar just thinking about it makes my teeth hurt. Trust me, it is plenty sweet with my modifications. I also cut down on the fat, but I thought it was still plenty moist.
The base of the coffee cake is tasty, but it’s the topping that makes it super delicious! After the coffee cake comes out of the oven, you spread on the nut and coconut topping.
Then you pop it back into the oven and broil it for a few minutes till the topping barely starts to brown. So yummy!
Coconut Orange Coffee Cake
Coconut Orange Coffee Cake
Ingredients
- 1 cup quick oats
- 1 ½ cups orange juice
- 5 Tbsp salted butter
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 ¾ cups all purpose flour
- 1 tsp baking powder
- 1 tsp soda
- ½ tsp salt
- ¼ tsp cinnamon
- ½ cup chopped pecans or walnuts
- 1 Tbsp orange peel
Topping:
- ½ cup brown sugar
- ¼ cup salted butter
- 1 Tbsp orange peel
- 1 Tbsp orange juice
- 1 cup shredded coconut or flaked coconut
- ½ cup pecans or walnuts
Instructions
- Stir oats and orange juice together in a small bowl, let sit till softened.
- Cream butter and sugars in a large bowl, beat in eggs and vanilla till well combined.
- Mix dry ingredients and add to the creamed mixture with the oats. Stir in nuts and orange peel.
- Pour batter into a well greased 9x13" pan.
- Bake at 325° for 30-35 minutes or till a toothpick comes out clean.
- In a small saucepan, combine brown sugar, butter, orange peel, and juice. Bring to a boil; reduce heat, and cook for 1 minute.
- Remove from heat and add coconut and pecans. Spread on top of hot coffee cake. Broil for about 2 minutes or till topping is bubbly. Watch closely!!
Hi. 🙂 I saw your gorgeous Pistachio Kiss Cookies on a Google search and discovered your blog. Love your sweets.
For this recipe, will old fashion oats work?
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Thanks Aruna! I think that old fashioned oats should work. They probably just take longer to soften up in the orange juice.
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