Coffee cake is one of those things I don't make too often. Not for lack of love, but more because I love it TOO much. When I make a coffee cake, I'll spend the next week picking at it every chance I get, until I realize that the whole sum of my calories for the week is about 90% sugar and flour. This is one of those coffee cakes you'll want to pick at, or, if you're like me, share with people you need to show love to. I took this cake to the nurses on the ICU ward at a hospital in San Antonio. They were tirelessly caring for my father post heart surgery. If men and women like that don't deserve a little extra sugar and Green Mountain Coffee® Fair Trade Island Coconut® coffee in their life, I don't know who does.
Speaking of Fair Trade Island Coconut, it is absolutely vibrant in this coffee cake. Adding delectable coconut flavor without altering the perfectly dense cakey texture you expect when you bite into a coffee cake. Now that's what I'm talking about! I can also attest that a steaming mug (with half and half for me, please!) is wonderful along-side this cake for an afternoon treat. Make Fair Trade Island Coconut Coffee Cake for someone you love, as a thank you, or simply to put smiles on your coworkers' faces. You won't regret it.
Fair Trade Island Coconut Coffee® Cake
makes 1 bundt cake
1/2 cup unsalted butter, softened
1 1/2 cups dark brown sugar
2 egg yolks, well beaten
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup evaporated milk
1/3 cup cooled Fair Trade Island Coconut® coffee
1 teaspoon vanilla extract 2 egg whites, stiffly beaten
Preheat oven to 375°F.
In the bowl of a stand mixer, or a large mixing bowl, cream butter. Add brown sugar and egg yolks and mix again, until light, fluffy, and completely combined. In a separate, smaller bowl, combine flour, baking powder, and cinnamon. Whisk together to combine and aerate, then set aside.
In a measuring cup, combine evaporated milk, cooled Fair Trade Island Coconut coffee and vanilla extract. Stir together until completely combined.
Add the flour mixture and the coffee mixture in alternating increments to the butter mixture, beating between each addition until fully incorporated. Set aside.
In a small bowl, beat egg whites on high speed until stiff peaks form. (Peaks should not fall when mixer is pulled out of the egg whites.)
Gently fold stiff egg whites into cake batter until just combined.
Spray a bundt pan generously with cooking spray or grease with butter and sprinkle with flour. Pour batter into the pan as evenly as you can, then use a spatula to distribute as needed.
Tap the pan on the counter to even out the top.
Bake for 25-30 minutes, until cake is deeply golden and when poked with a toothpick, it comes away clean.
Allow to cool completely. Glaze if desired.
To make a glaze, combine 1/4 cup powdered sugar and up to 4 tablespoons of cooled Island Coconut coffee. Beat with a whisk until a smooth, liquidy glaze forms. Pour over cooled cake and allow to soak in before indulging.