Orange and Flax Coffee Cake with Toasted Coconut Crumb Topping

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I knew Tuesday morning was going to be busy. Not to mention that we just changed the clocks (spring ahead) over the weekend. It is really tough for me to get up in the mornings when it is still dark outside! So, I decided to make Tuesday’s breakfast on Monday. Since I am still trying to use up the oranges off our tree, I decided to make an Orange and Flax Coffee Cake with Toasted Coconut Crumb Topping.

It turned out to be one of the best coffee cakes I have ever made!

At first I was just going to use the fresh oranges in my coffee cake. Then I decided to throw a little ground flax into the mixture. The next thing I did was toast up some coconut for the crumb topping, but that didn’t seem like enough, so I finally added some oatmeal. The result… delicious!

This Orange and Flax Coffee Cake with Toasted Coconut Crumb Topping was slightly crumbly, just the way I like it. With an orange flavor and slight nutty flavor from the ground flax seed. The crumb topping was crisp and sweet. So good! The kids loved it, and I didn’t have to worry about breakfast on a busy morning.

Orange and Flax Coffee Cake with Toasted Coconut
Crumb Topping

For Coffee Cake

1 1/2 cups Flour
1/4 cup ground Flax Seed
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 Egg
1/4 cup Canola Oil
1/2 cup Sugar
Grated Zest from 1 Orange
1 cup combined Juice from 1 Orange and Milk (Amount of each will vary. I had about 1/2 cup of each)

For Crumb Topping

1/2 cup Coconut, toasted
1/2 cup Brown Sugar
1/2 cup Oatmeal
1/4 cup Flour
3 tablespoons Butter, melted

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.

Next, for the crumb topping, mix together the coconut, brown sugar, oatmeal, flour, and melted butter. Sprinkle over the coffee cake batter.

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

Orange and Flax Coffee Cake with Toasted Coconut
Crumb Topping

Print Recipe

5 from 1 vote

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!

Author: Cook This Again, Mom!

Ingredients

• For Coffee Cake
• 1 1/2 cups Flour
• 1/4 cup ground Flax Seed
• 2 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 Egg
• 1/4 cup Canola Oil
• 1/2 cup Sugar
• Grated Zest from 1 Orange
• 1 cup combined Juice from 1 Orange and Milk Amount of each will vary. I had about 1/2 cup of each
• For Crumb Topping
• 1/2 cup Coconut toasted
• 1/2 cup Brown Sugar
• 1/2 cup Oatmeal
• 1/4 cup Flour
• 3 tablespoons Butter melted

Instructions

• 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.
• Next, for the crumb topping, mix together the coconut, brown sugar, oatmeal, flour, and melted butter. Sprinkle over the coffee cake batter.
• 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.

Notes

*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

Sharing is caring!