Marbled Coconut and Coffee Cake
- Vegetarian
- Energy Kcal 441
- Carbohydrates g 59.4
- of which sugars g 27.5
- Protein g 8.5
- Fats g 18.8
- of which saturated fat g 10.93
- Fiber g 1.8
- Cholesterol mg 144
- Sodium mg 340
- Difficulty: Average
- Prep time: 40 min
- Cook time: 40 min
- Serving: 6
- Cost: Average
PRESENTATION
The coconut coffee marble cake is, honestly, such a tasty addition to any Italian breakfast or snack time. In many Italian households, this cake offers a refreshing twist from the usual yogurt and coconut sponge cakes or the classic coffee-flavored loaf cakes. And look, what sets this cake apart is its unique swirly pattern, created by blending two batters. One part is filled with moist coconut, while the other bursts with rich coffee flavor. The marbled look is fun. But the real magic? When the coconut’s sweet and nutty notes dance with the bold, almost tangy hit of coffee. Seriously good. It is not overly fancy—just a simple cake that’s genuinely tasty and inviting—perfect for breakfast or a cozy afternoon treat.
Unlike complicated cakes with layers or frosting, this coconut coffee cake recipe keeps things straightforward and tender. Italians appreciate its simplicity: no hard-to-find ingredients or complex steps. Just the essentials, and suddenly you have a homemade marble cake recipe that fits any occasion. Some regions even like to add extra coconut or a hint of strong espresso, giving each family’s version its own flair. The golden crust on top? Adds a bit of crispy texture, while inside, it remains nice and moist. For sure. Whether you’re enjoying a slice with your morning cappuccino or savoring a piece as an afternoon pick-me-up, this is one of those easy marble cake ideas that sticks with you. It's no wonder people love experimenting with different versions—sometimes swapping chocolate for coffee or adding more coconut, just to see what happens. For anyone who enjoys coconut dessert recipes or is intrigued by coffee-infused desserts, this cake beautifully combines all the best elements of Italian home baking into one satisfying bite. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a household favorite, bringing the warmth and comfort of Italian traditions right into your kitchen. Really, really good stuff.
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INGREDIENTS
- Ingredients for an 8-inch pan
- Type 00 flour 1 ¾ cup (220 g)
- Eggs 3 - (medium, at room temperature)
- Sugar 0.7 cup (140 g)
- Butter ½ cup (100 g)
- Baking powder 2 tsp (8 g)
- Whole milk 2 tbsp (30 g) - (at room temperature)
- Fine salt ½ tsp
- Powdered sugar to taste - for garnish
- For the coconut batter
- Shredded coconut 0.3 cup (20 g)
- For the coffee batter
- Coffee 7 tsp (30 g) - (from the moka pot at room temperature)
- Type 00 flour 3 ¾ tbsp (30 g)
How to prepare Marbled Coconut and Coffee Cake
To prepare the marbled coconut and coffee cake, start by making coffee with the moka pot and let it cool. Separate the eggs into two bowls and start whipping the egg whites, adding 20 g of sugar 1 and then the salt 2. Beat until stiff peaks form, then set aside 3.
Place the butter in a bowl and beat with an electric mixer, gradually adding the remaining 120 g of sugar 4 so that it incorporates well 5. After a few minutes, the mixture will be light and fluffy. Now proceed by adding the eggs one by one, ensuring they are well incorporated 6.
Sift the flour and baking powder into the mixture 7, adding a little at a time while continuing to mix with the beaters on a lower speed 8. Once the mix is absorbed, pour in the milk and remove the beaters once incorporated 9.
Use a spatula to fold in the whipped egg whites in two parts: the first part will help soften the mixture 10, and the second will add lightness, so fold gently, moving from the bottom up 11. At this point, divide the batter into two bowls 12.
In the first bowl, pour the coffee at room temperature 13 and then the sifted flour 14, gently mix with a whisk and set aside 15.
Move to the other batter, add the shredded coconut 16, and mix gently with the whisk again 17. This avoids deflating the mixture 18.
Butter and line an 8-inch pan with parchment paper, pour the coconut batter first 19, then the coffee batter, trying not to distribute it too evenly 20. Doing so will make it easier to create the marbled effect with the help of a wooden skewer (or a fork if you don't have one) 21.
Your cake is ready to be baked 22 in a static oven, preheated to 350°F for about 45 minutes 23. Once baked, let it cool slightly before removing from the mold and allowing it to cool completely on a wire rack. Finally, dust with powdered sugar and transfer your marbled coconut and coffee cake to a plate to serve 34.