Orange and Flax Coffee Cake with Toasted Coconut Crumb Topping
This Orange and Flax Coffee Cake with Toasted Coconut Crumb Topping is a perfect breakfast to prepare the night before a busy morning. Delicious!
  • For Coffee Cake
  • 1½ cups Flour
  • ¼ cup ground Flax Seed
  • 2½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 Egg
  • ¼ cup Canola Oil
  • ½ cup Sugar
  • Grated Zest from 1 Orange
  • 1 cup combined Juice from 1 Orange and Milk (Amount of each will vary. I had about ½ cup of each)
  • For Crumb Topping
  • ½ cup Coconut, toasted
  • ½ cup Brown Sugar
  • ½ cup Oatmeal
  • ¼ cup Flour
  • 3 tablespoons Butter, melted
  1. First of all, mix together the flour, ground flax seed, baking powder and salt. Add the egg, oil, sugar, grated orange zest, orange juice, and milk. Stir just until combined. Pour batter into a 9 x 9 pan that has been sprayed with no-stick spray.
  2. Next, for the crumb topping, mix together the coconut, brown sugar, oatmeal, flour, and melted butter. Sprinkle over the coffee cake batter.
  3. Bake in a 375 degree oven for 25 - 35 minutes, until a toothpick comes out clean when inserted in the middle. The top should be a nice golden brown. Cool slightly. Serve.
*The coffee cake warmed up nicely in the microwave. Put a slice on a microwave safe plate and cover it with a napkin. It took about 20 seconds with the microwave set at about 70% power.
*The coffee cake may take longer to cook if you use an 8" x 8" pan.
*I toast coconut by putting it in a skillet on top of the stove over medium heat. Stir often and heat until the edges of the coconut just starts to turn a light brown.
*I have been asked about getting the zest off of lemons and oranges, this is the item I use and I love it! OXO Good Grips Grater
Recipe by Cook This Again, Mom! at