Thank you so much for stopping by—I’m absolutely thrilled to share this utterly delicious Coconut Crumble Cake with you! If you’re craving something tropical, tender, and totally comforting, you’re in the right place. Don’t forget to subscribe for more recipes delivered straight to your inbox—let’s keep cooking together!

Overview of Recipe Content

This Coconut Crumble Cake is perfect for a cozy brunch, afternoon tea, or a weekend treat. Topped with a buttery coconut crumble and made with coconut milk and shredded coconut, it brings a subtle island flair to your kitchen. Expect a moist crumb, a hint of vanilla, a gentle coconut flavor, and that satisfying golden crumble on top.

Why You’ll Love It

Soft and moist, thanks to coconut milk
Crunchy coconut crumble that adds texture
Nostalgic flavor with a tropical twist
Vibrant appearance and perfect for any casual gathering

Taste & Benefits

It tastes sweet but balanced, with chewy coconut pieces and buttery crumble bites. Coconut adds healthy medium-chain triglycerides, plus this cake uses simple pantry ingredients.

Ingredients

1½ cups all-purpose flour
1 cup unsweetened shredded coconut
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup coconut milk
For the crumble topping:
½ cup brown sugar
¼ cup all-purpose flour
¼ cup cold unsalted butter, diced

Tools Needed

8‑ or 9‑inch cake pan
Mixing bowls
Whisk and spatula
Baking scoop or spoon for crumble

Suggested Substitutions & Add‑Ins

Use light coconut milk or a dairy substitute like almond milk (flavor will be lighter)
Add ½ teaspoon coconut extract for extra oomph
Stir in ¼–½ cup chocolate chips or chopped nuts into the batter

How to Make Coconut Crumble Cake

Preheat your oven to 350 °F (175 °C). Grease and flour your cake pan.
In a bowl, whisk together flour, shredded coconut, sugar, baking powder, baking soda, and salt.
In another bowl, beat melted butter, eggs, vanilla, and coconut milk until smooth.
Combine wet ingredients into dry until just mixed—don’t overdo it; you want that tender crumb.
Pour batter into the prepared pan.
To make the crumble: mix brown sugar, flour, and cold butter pieces until coarse crumbs form.
Sprinkle crumble evenly over the top of the batter.
Bake 30–35 minutes, or until the top is golden and a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

As you remove it from the oven, you’ll smell that buttery coconut aroma—pure comfort!

What to Serve with Coconut Crumble Cake

A scoop of vanilla ice cream or coconut gelato
Fresh fruit like pineapple slices or mango cubes
A cup of black coffee or a chilled tropical fruit tea
Toasted coconut flakes sprinkled on the plate for visual appeal

Tips for Making It Perfect

Use unsweetened coconut to avoid overly sweet cake.
Keep crumble butter cold for a better texture.
Gently fold wet into dry—stir only until combined.
For a make‑ahead version, bake the cake and simply re-crumble and rewarm before serving.

Storage Instructions

Store the cooled cake in an airtight container at room temperature for up to 3 days.
To freeze: wrap slices individually in plastic and aluminum foil. Keeps up to 2 months. Thaw at room temperature.
Reheat gently in a warm oven (about 300 °F/150 °C) for 5–8 minutes to refresh the crumble.

General Information

Coconut cakes trace roots to tropical cuisines but became iconic in classic Southern baking trends. With this simple version, you get that familiar texture and flavor without a fuss—perfect for spring/summer gatherings or any time you want a bright, sweet treat.

Frequently Asked Questions

1. Can I use sweetened coconut instead?
Yes—just reduce the sugar by about 2 tablespoons to prevent over-sweetening.

2. Can I make this gluten-free?
Absolutely. Substitute the all‑purpose flour with a 1:1 gluten‑free baking flour mix.

3. How thick should the crumble layer be?
It should be a thin, even layer—it adds bite without overpowering the cake.

4. Why did my cake sink in the middle?
Likely due to under‑baking or opening the oven door too early. Bake fully and resist that tempting peek!

5. Can I make this dairy-free?
Yes—use dairy-free butter and vegan milk (e.g. coconut or almond milk).

Conclusion

This Coconut Crumble Cake truly delivers: tender, moist cake with a crunchy coconut topping—an unforgettable treat. If you love this, you might also enjoy my Coconut Banana Bread or Tropical Mango Bundt Cake featured on my blog! Let this recipe become one you reach for time and time again.

Interactive Elements

I’d love to hear from you! Please leave a comment or review below, and don’t forget to share your photos on Pinterest or tag me on social media @poulefrecipe.Seeing your creations makes my kitchen smile!

Nutritional Information

Approximate per serving (based on 10 slices):

Calories	Carbs	Protein	Fat	Sugar	Fiber	Sodium
320 kcal	45 g	4 g	14 g	24 g	2 g	150 mg

26-Piece Stainless Steel Mixing Bowls Set

A versatile set of mixing bowls with airtight lids and non-slip bottoms. Includes 3 grater attachments for added convenience in the kitchen!

Available on Walmart

Buy Now

This post may contain affiliate links. Learn more

Undeniably Irresistible Coconut Crumble Cake 🥥✨