A moist, tropical Coconut Crumble Cake topped with golden coconut crumble—perfect for brunch or dessert.

Scale

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

½ cup brown sugar (for crumble)

¼ cup all-purpose flour (for crumble)

¼ cup cold unsalted butter, diced (for crumble)

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1. Preheat oven to 350°F (175°C). Grease and flour an 8‑ or 9‑inch cake pan.

2. Whisk together flour, shredded coconut, sugar, baking powder, baking soda, and salt in a large bowl.

3. In another bowl, beat melted butter, eggs, vanilla extract, and coconut milk until smooth.

4. Pour the wet mixture into the dry ingredients and stir until just combined.

5. In a small bowl, combine brown sugar, flour, and cold diced butter. Use your hands or a fork to mix until crumbly.

6. Pour the cake batter into the prepared pan and sprinkle the crumble topping evenly over the top.

7. Bake for 30–35 minutes or until golden brown and a toothpick inserted into the center comes out clean.

8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Use unsweetened coconut to keep the sweetness balanced.

Keep the crumble butter cold for the best crunchy texture.

Avoid overmixing the batter to maintain a soft, tender crumb.

Can be made ahead and gently reheated before serving.

Great with a scoop of vanilla or coconut ice cream.