If your work and travel plans didn’t go exactly as you expected this year, you’re not alone. We have heard from many of our Kauai Coffee ‘ohana on the mainland and around the world that Kauai was on their list of places to see in 2020.
While we are sad that so many trips to the Garden Island had to wait, sharing a taste of Kauai with you is our passion. There is nothing better than sending you a little aloha through your morning cuppa or a slice of warm toasty banana nut bread.
You are the reason we put so much care and attention into every step of the coffee growing process from seed to cup. Because of you, we only use natural flavoring in our flavored 100% Kauai Coffee and make it our mission to make every sip taste like paradise.
What does paradise taste like? That’s an easy one – Coconut Caramel Crunch Coffee! Our most popular creation combines the smooth, delicious taste of Kauai Coffee with all-natural nutty caramel and tropical coconut flavoring. It’s a sensation to sip, but also makes this Coconut Caramel Crunch Coffee Cake really sing.
Bake a batch, close your eyes and escape to Kauai from wherever you are.
For the caramel crumble filling/topping:
- 3/4 cup packed brown sugar
- 3/4 cup all-purpose flour
- 1 tablespoon cinnamon
- 6 tablespoons unsalted butter roughly chopped into chunks
- 1 cup toasted coconut flakes
- 1 cup caramel-coated macadamia nuts, chopped (see caramel recipe below)
For the caramel-coated macadamia nuts
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons unsalted butter
- 2 cups macadamia nuts, roughly chopped
- 1/2 teaspoon sea salt
For the coconut coffee cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup Coconut Caramel Crunch Kauai Coffee, cooled.
- 1 cup sour cream (or plain greek yogurt)
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shredded coconut
- Make the caramel-coated macadamia nuts: Melt the butter, sugar, and honey in a saucepan over medium heat. Once the mixture reaches a boil, remove from heat, add chopped macadamia nuts, and stir to coat.
- Spread the coated macadamia nuts onto a greased baking sheet, sprinkle with salt, and set aside to cool.
- Once cool, roughly chop again to break up large clusters.
- Make the crumble filling/topping: In a medium-sized bowl, combine the sugar, flour, cinnamon, butter, toasted coconut, and caramel-coated macadamia nuts.
- Gently mix ingredients with your hands until the texture resembles Kauai beach sand. Place in refrigerator until cake is ready to top.
- Make the cake:
- Heat oven to 350 degrees. Grease a 9×13 inch baking dish or bundt pan that is at least 4 inches deep.
- In a bowl or electric mixer, cream butter and sugars together until pale yellow and fluffy.
- Beat eggs into mixture one at a time, then add the vanilla extract and mix well.
- In another bowl, whisk flour, salt, baking soda, and baking powder together.
- Add the flour mixture to the wet ingredients alternating with the sour cream and coffee.
- Gently fold in the shredded coconut into the batter until it is well combined.
- Pour half of the batter into the prepared baking dish and sprinkle half of the crunchy topping on top.
- Layer in the remaining batter and top with more crumble.
- Bake for 60 minutes or until a toothpick comes out clean. If you are using a shallow 9×13 baking dish, check the cake at 30 or 40 minutes.
- Serve with a cup of your favorite 100% Kauai Coffee and enjoy!