Sweet Harmony: Chocolate Cake Baking With Coconut Sugar

How to baking with coconut sugar ?

Chocolate cakes are the perfect weekend morning treat. Their tender, sweet crumb is delicious on its own but even better enjoyed alongside a cup of coffee or tea. This coconut sugar coffee cake puts a tropical twist on the classic recipe. The addition of coconut sugar lends the cake a subtle caramelized flavor that pairs wonderfully with the cinnamon streusel topping. Easy to make and full of texture and flavor contrasts, this coconut sugar coffee cake is sure to become a new favorite.

Ingredients For The Cake :

chocolate cake baking with coconut sugar
  • 2 and 1/4 cups (270g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup (200g) coconut sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) milk, at room temperature (can substitute almond milk or buttermilk)

Streusel Topping Using Coconut Sugar In Baking Chocolate Cake :

selective focus photography of fried food
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) coconut sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled

Equipment:

  • 9x9 inch baking pan
  • Electric mixer
  • Wire rack

Chocolate Cake Baking With Coconut Sugar

Prep Time : 20 Minutes

Bake Time: 30-35 minutes

Cool Time: At least 1 Hour

How To Make Chocolate Cake Using Caramelized Coconut Sugar:

  1. Preheat your oven to 350°F (177°C). Grease a 9x9 inch baking pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. Using an electric mixer, beat the butter on medium speed for 1 minute until completely smooth and creamy. Add the coconut sugar and beat for 2 full minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs one at a time, beating after each addition. After you add the last egg, beat for 1 more minute. The batter may look slightly curdled. Add the vanilla and mix to combine.
  4. With the mixer on low speed, add half of the dry ingredients and mix just until incorporated. Then half of the milk, mixing just until incorporated. Scrape down the sides and up the bottom of the bowl as needed. Repeat with the remaining dry ingredients and milk. Do not overmix.
  5. Pour the batter evenly into the prepared baking pan. Spread into an even layer.

To Make The Streusel Topping:

  1. In a medium bowl, stir together the flour, coconut sugar, cinnamon and salt with a fork. Pour in the melted butter and stir with the fork or your fingers until large crumbles form.
  2. Evenly sprinkle the streusel topping over the coffee cake batter.

To Bake And Finish The Cake:

  1. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  2. Allow the coffee cake to cool completely in the pan set on a wire rack. This will take at least 1 hour. The streusel will crisp up as it cools.
  3. Slice and serve slightly warm or at room temperature. Leftovers can be stored covered at room temperature for up to 5 days.

Tips for Making the Perfect Caramelized Coconut Sugar Chocolate Cake

caramel sauce with coconut sugar, coconut sweetener, caramelized coconut sugar
  • Be sure your ingredients are at room temperature. This will ensure the cake bakes up light and tender.
  • Don't overmix the batter once the wet and dry ingredients come together. Just a few turns is all it needs. Overmixing will result in a dense, tough cake crumb.
  • Resist the urge to cut the warm cake! Letting it cool completely allows the texture to set up perfectly for neat, even slices that hold together well with the delicate streusel topping.
  • Store leftovers well covered at room temperature. The cake will stay moist this way for several days.
  • Customize the streusel topping by using nuts like pecans or walnuts in place of half the flour.
  • Swap out the coconut sugar for light or dark brown sugar for a more traditional coffee cake flavor.

The caramelized coconut sugar paired with the cinnamon sugar streusel topping makes this coffee cake irresistible. The interior of the cake bakes up remarkably moist and tender thanks to the use of milk and room temperature ingredients. Be sure not to over-mix the batter once the dry ingredients are added to maintain the delicate texture. Letting the finished cake rest for at least an hour before serving allows the flavors to meld and the streusel to crisp up perfectly. Leftover slices can be wrapped individually and freeze well for up to 3 months. Whether enjoyed on a lazy Sunday morning or brought along to a weekend brunch, this tropical twist on coffee cake is sure to become a fast favorite.


What Do You Think About This Article?

2 Replies to “Sweet Harmony: Chocolate Cake Baking With Coconut Sugar”

Frances

I really like reading through a post that can make men and women think. Also, thank you for allowing me to comment!

zelda ipsam

I liked it as much as you did. Even though the picture and writing are good, you’re looking forward to what comes next. If you defend this walk, it will be pretty much the same every time.

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