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Swedish Coffee Cake

by Katerina

4.56 from 9 votes

Apr 25, 2014, Updated Sep 28, 2021

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Swedish Coffee Cake is a buttery pie crust topped with a Pâte à Choux mixture, a sweet glaze, and toasted coconut.

I’m doing the Friday happy-dance! Happy about-to-be-the weekend, everyone!
Because this week? Ridiculous!

Please take this Swedish Coffee Cake as a token of my love, affection, and (in)sanity. It is the perfect weekend-recipe.

A Volvo commercial came on the tube and it reminded me to finally post about this amazing coffee cake. For those scratching their heads, Volvo is Swedish. If you’re wondering about the other word(s) up there, it’s Pâte à Choux (paht ah shoo) and it is French for cream puff pastry. I’m getting all edumacational on you today.

By the way, WHO thought of spreading Pâte à Choux on top of a buttery pie crust? That was GENIUS!

The very first time I made this, I remember talking to myself out loud, questioning the recipe. I just couldn’t see how, a) this was a “coffee cake” and b) there’s cream puffs on top of a pie crust! Noone else sees this as kinda odd? That’s okay. What’s important is that this actually works. So much so that every time I make it, my treadmill and I chill for 2 hours. Truth be told, the treadmill chills while I sweat like a pig.

Apart from paht ah shoo and pie crust, here’s what we’re dealing with; sweet vanilla glaze that’s supposed to be an almond glaze, but I personally can’t stand almond extract. It’s almost up there with my hatred for watermelon. I love almonds, but you can keep the extract.

Also, and to finish it off, we sprinkle it with a generous amount of toasted coconut, grab our coffee cup and indulge.

Make it, you won’t regret it.

ENJOY!

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4.56 from 9 votes

Swedish Coffee Cake

by Katerina | Diethood

Buttery pie crust topped with a Pâte à Choux mixture, a sweet glaze, and toasted coconut.

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Ingredients 

1x2x3x

• ▢ 1 cup all-purpose flour
• ▢ 1 stick (8 tablespoons) cold butter,, cubed
• ▢ 2 tablespoons cold water
• ▢ 1 cup water
• ▢ 1 stick (8 tablespoons) butter,, room temperature
• ▢ 1 teaspoon pure vanilla extract or almond extract
• ▢ 1 cup all-purpose flour
• ▢ 3 whole eggs,, room temperature
• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons butter,, softened
• ▢ 1 teaspoon pure vanilla extract or almond extract
• ▢ 1 cup flaked coconut,, toasted

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Instructions 

• Preheat oven to 375F.
• Line a baking sheet with parchment paper.
• Place flour in a mixing bowl.
• Using a pastry cutter or fork, cut in butter until mixture is crumbly and dough holds together when pressed.
• Transfer dough to previously prepared baking sheet; press and shape dough in a 10-inch circle. Set aside.
• Combine water and butter in a large saucepan; bring to a rolling boil, making certain that butter is melted.
• Remove from heat and stir in vanilla.
• Add flour and whisk until well blended.
• Return to heat and stir vigorously until mixture is shiny and pulls away from sides of pan.
• Remove from heat and let stand 5 minutes.
• Transfer mixture to your mixer’s bowl.
• Add eggs, one at a time, beating well before adding the next egg.
• Continue beating until mixture is smooth, shiny and holds together.
• Spread mixture over prepared pie crust.
• Bake for 30 minutes, or until lightly browned.
• Set on a wire rack and let cool completely.
• In the meantime, prepare the glaze.
• Combine powdered sugar, butter, milk and vanilla in a mixing bowl; beat until thoroughly combined.
• Spread over cake.
• Sprinkle with toasted coconut.
• Serve.

Nutrition

Calories: 273kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 91mg | Fiber: 3g | Sugar: 16g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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