There’s nothing more comforting than a warm slice of coffee cake, and this Coconut Coffee Cake with chocolate chunks takes that cozy classic to a whole new level. Imagine a soft, buttery crumb infused with rich coconut flavor, paired with melty pockets of chocolate in every bite—it’s the kind of treat that feels both indulgent and familiar. Whether you’re enjoying it with your morning cup of coffee or serving it as a sweet afternoon pick-me-up, this cake brings a little bakery-style magic right into your kitchen.
What makes this recipe truly special is the balance of flavors and textures. The subtle sweetness of coconut adds a tropical twist, while the chocolate chunks create bursts of decadence that keep you coming back for more. It’s simple enough for a casual weekend bake, yet impressive enough to share with friends and family. Trust me, once you take that first bite, this Coconut Coffee Cake will quickly earn a permanent spot in your recipe rotation.
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Ingredients
- Flour— 2 cups
- Baking Powder— 1 teaspoon
- Espresso Powder— 1 teaspoon
- Sugar— 1 cup
- Salt— 1 teaspoon
- Vegetable Oil— 1/2 cup
- 2 Eggs
- Coconut Extract— 1 tablespoon
- Vanilla Extract— 1 teaspoon
- Almond Extract— 1/2 teaspoon
- Shredded Sweetened Coconut Shreds— 1 cup
- Chocolate Chunks— 1 cup
Streusel
- Flour— 1 cup
- Sugar— 1/2 cup
- Chocolate Chunks— 1/2 cup
- Cold Butter— 6 tablespoons
- Pinch of Salt
What You’ll Need
How To Make Coconut Coffee Cake With Chocolate Chunks
- Preheat oven to 350F.
- First, prepare the crumbly streusel topping. In a large mixing bowl, combine flour, sugar, and salt together then work in the cold butter until crumbly texture forms (don’t overmix).
- Now fold in chocolate chunks then set streusel aside in refrigerator while the cake batter is being made.
- Now for the cake batter. In a separate mixing bowl, whisk together eggs, white sugar, sour cream, vegetable oil, coconut extract, vanilla extract, and almond extract.
- Use a spatula to fold in the flour, baking powder, espresso powder, and salt. Don’t mix completely, while some white streaks of flour are still visible in the batter mix in the sweetened coconut shreds and chocolate chunks.
- Evenly pour the cake batter into a well greased 9inch springform cake pan then top evenly with streusel. Make sure the edges of the cake are completely covered in streusel.
- Bake the coffee cake for 45 minutes (the edges will be golden brown).
- Allow the coffee cake to cool in the pan for 30 minutes before transferring to a wire cooling rack to finish cooling for an additional hour.
- Slice and Enjoy.
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This coconut cake can be stored at room temperature for up to 5 days.
Let us know what you thought of this chocolate chunk coconut coffee cake recipe. Check out some of our other coffee cake recipes and feel free to browse our digital baking magazines.