Dark Chocolate Coconut Crumb Carrot Coffee Cake

Why is coffee cake, called coffee cake if there’s no coffee in it?

Is there supposed to be coffee in it?

Is it because the rich buttery topping compliments a dark slightly bitter piping hot cup of coffee oh so well?

Or is it to legitimize the idea of having a buttery, dense cake for breakfast?


– to be frank, any of the above works for me. Especially the last one 😀

If it were up to me, there would be 5 essential food groups that ought be part of every meal :

Fruits & Veggies

Meat and Protein

Milk & Dairy

Grains & Fiber


(I just said ought — you know I mean official business when …) 

I should seriously rule the world one today … things would be so much happier if everyone was always eating cake. We would probably have to employ more doctors, and gym trainers but mehh … I’d be helping the economy.

Win/win – – ohhhyeeaaahh.


Dark Chocolate Coconut Crumb Carrot Coffee Cake


2 ½ cups Flour

1 Tsp. Baking Soda

¾ Tsp. Baking Powder

½ Tsp. Sea Salt

1 Tsp. Ground Ginger

1 Tsp. Fresh Nutmeg

½ Tbsp. Ground Cinnamon

¾ Cups Butter (at room temperature)

1 Cup Sugar

2 Large Eggs

1 1/3 Cups Sour Cream

1 Tsp. Vanilla

1 ½ cups Shredded carrots (approximately 2 medium-sized carrots)

1 Cup Dark Chocolate Chunks

Coconut Crumb

1 Cup Brown Sugar

½ Cup Granulated Sugar

1 ½ Tbsp. Ground Cinnamon

½ Tsp. Sea Salt

1 Cup Melted Butter

2 Cups Coconut Granola

½ Cup Flour


First prepare your favourite cake pan & preheat the oven to 350 oc.


Sift together; flour, baking soda, baking powder, sea salt, ground ginger, nutmeg and cinnamon. Set aside.

In a large-sized bowl, cream together you butter and sugar. Once combined, add your eggs one at a time until well combined.

Next, add the sour cream and then the vanilla.

Incorporate a third of your dry mixture into the wet. Mix well. Continue by adding another third of the dry ingredients – again mix well. And then the last bit.

Now for the fun part. Add your grated carrots and the dark chocolate.

Fill your prepared baking pan and allow to chillax while you prepare the buttery crumble topping.


In a medium bowl add together the sugar, cinnamon, salt, granola and flour.

Add the melted butter.

Toss with a fork to create large clumps.

Lightly crumble your coconut crumble over your cake (say that 5 times fast 😀 ).

Bake for 1 hour, or until your cake passes the toothpick test.

Technically, you should be eating this cake for breakfast with all the nutrients people say the ingredients have;

Dark Chocolate: can lower your blood pressure, lower cholesterol, aphrodisiac  – – health food

Coconut: increases energy, strengthens your hair, speeds up your metabolism, good source of magnesium — health food

Carrots: Strengthens your vision ( Mama LTSL use to tell me this when I was little) — beta-carotene – – health food

Granola: oats, honey – – good fibres … – – health food

… Just making the world better with one sweet treat at a time 😀

Stay cute, my loves



6 thoughts on “Dark Chocolate Coconut Crumb Carrot Coffee Cake

  1. This cake looks divine, and any excuse to have cake for breakfast is okay in my book. Love that big ol’ coffee mug of yours, and I adore your site.

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