Chocolate Coffee Cake with Coconut Crumble

Chocolate Coffee Cake with Coconut Crumble

Who says cake isn't breakfast food? Not us! In fact, this often gloomy time of year between winter and spring is the perfect time to enjoy a rich, warm, and decadent slice of cake with your morning cup of java.

This chocolate coffee cake is a taste of paradise; made with Kauai Coffee and topped with a tropical coconut crumble, it will start your day on island time! Make one to share with your family, friends, or coworkers today, and tag us @kauaicoffeecompany on social media to tell us how it turned out.


For the coconut crumble

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 1/2 cup flaked coconut
  • 8 tablespoons butter, cold and cut into cubes

For the cake

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 tablespoons unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup Kauai Coffee, brewed strong
  • 1 cup milk
  • 1 cup finely chopped dark chocolate
kauai coffee chocolate coconut coffee cake


  1. Preheat your oven to 350 degrees Fahrenheit and line an 8x8 square baking dish with butter and parchment paper.
  2. Make the coconut crumb topping. Combine flour, sugars, cocoa powder, and flaked coconut in a large bowl. Add the cubed butter and work into the dry ingredients until large crumbs form. Set the crumble aside and prepare the cake.
  3. In another large bowl beat the granulated sugar and butter until smooth and creamy.
  4. Beat eggs and vanilla extract into the butter and sugar mixture until well combined.
  5. Whisk all-purpose flour, cocoa powder, baking powder, salt, and baking soda together and then combine with the butter and egg mixture.
  6. Slowly add the brewed coffee and milk to the cake batter and mix until smooth. Then gently fold the chopped dark chocolate into the batter.
  7. Pour the batter into the prepared baking dish and liberally top with the coconut crumble.
  8. Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  9. Enjoy a decadent slice with a piping hot cup of Kauai Coffee! We recommend something with chocolate or bright berry tasting notes.

Chocolate Macadamia Nut - Rich and sweet, with a hint of nuttiness

Kalaheo Estate - Rich aroma with nutty notes and hints of sweet chocolate overtones

Kauai Breeze - Smooth plush mouthfeel with subtle hints of chocolate in the cup. Delicately bright acidity hidden by nutty undertones.

McBryde Estate - Pleasantly sweet aroma with rounding hints of chocolate, dry berry, and floral notes

Typica Medium Roast - Sweet-toned with delicately complex flavor, influenced by lingering hints of sweet berry.

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