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    Home » Desserts » Cake Recipes » Orange and Flax Coffee Cake with Toasted Coconut Crumb Topping

    Orange and Flax Coffee Cake with Toasted Coconut Crumb Topping

    March 10, 2015

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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.

    Orange and Flax Coffee Cake with Toasted Coconut Crumb Topping on a white plate

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

    Orange and Flax Coffee Cake with Toasted Coconut Crumb Topping on a white plate next to a kitty coffee cup

    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!

    Orange and Flax Coffee Cake with Toasted Coconut Crumb Topping just baked in the pan

    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 slightly nutty flavor from the ground flaxseed. 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 ½ cups Flour
    ¼ cup ground Flax Seed
    2 ½ 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

    First of all, mix together the flour, ground flaxseed, 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 start to turn a light brown. 

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    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 ½ cups Flour
    • ¼ cup ground Flax Seed
    • 2 ½ 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

    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.

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    Previous Post: « Raspberry Cream Cheese Frosting
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    Comments

    1. Tampa Cake Girl

      March 19, 2015 at 1:57 am

      Love cakes with coconut and this recipe does not disappoint! So tasty! Thank you for joining us at #purebloglove. We enjoying having you every Thursday at 8PM, EST through Sunday night. ~Cydnee

      Reply

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