This toasted coconut dutch baby pancake is easy to make and so delicious. This toasted coconut pancake is perfect for summer brunch!
I love coconut so I thought adding it into a dutch baby pancake would be amazing. Turns out I was right! This dutch baby pancake has toasted coconut baked into it as well as coconut extract. You can top this pancake multiple ways but my favourite is with a homemade coconut whipped cream.
How to Make A Coconut Dutch Baby
Preheat oven to 400F and place your cast iron skillet into the oven while it preheats. If you don’t have a cast iron skillet you can use a round 10 inch baking dish.
Toasting the Coconut
Add the coconut flakes in a pan over medium heat. Stir constantly until coconut turns a light brown colour. Remove from heat once brown and set aside.
Dutch Baby Batter
In blender add eggs, milk, sugar, vanilla extract, coconut extract, and flour. Blend until well combined. I find you have to scrape down the sides at least once and blend again. (You can also mix everything by hand as well).
Add in the toasted coconut (keep 1 tbsp worth of coconut aside to top the pancake). Mix in the coconut by hand.
When oven has preheated remove the pan from the oven and add butter. Place back into the oven until the butter fully melted.
Then, pour blended batter into heated pan and bake for 22 minutes.
Coconut Whipped Cream
Using a stand mixer or hand held mixer to whip the cream, vanilla, coconut extract, and powered sugar. Whip on high speed until thick.
Toppings to Enjoy With
Just like a regular pancake the topping options for this coconut dutch baby are limitless! I like mine with homemade whipped cream and powdered sugar. You can also add fruit, chocolate, or maple syrup. It’s up to you!
If you make this toasted coconut dutch baby pancake you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
More Breakfast Ideas to Love
- German Pancake
- Chocolate Dutch Baby Pancake
- Funfetti Cinnamon Rolls with Cream Cheese Frosting
- Overnight Cinnamon Rolls
- Banana Nut Crunch Bread
Toasted Coconut Dutch Baby Pancake
Equipment
- cast iron skillet or 10 inch baking dish
- blender
Ingredients
Dutch Baby Pancake Batter
- 4 large eggs
- 2/3 C milk
- 2/3 C all purpose flour
- 3 tbsp white sugar
- 1/3 C sweetened coconut flakes also called shredded coconut
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 tbsp salted butter
Coconut Whipped Cream
- 1/2 C heavy cream
- 1/2 tsp vanilla extract
- 1 tsp coconut extract
- 1 tbsp powdered sugar also called icing sugar
Instructions
- Preheat oven to 400F and place your cast iron skillet (or other baking dish) into the oven while it preheats.
Toasting the Coconut
- Add the coconut flakes in a pan over medium heat. Stir constantly until coconut turns a light brown colour. Remove from heat once brown and set aside.
Dutch Baby Batter
- In blender add eggs, milk, sugar, vanilla extract, coconut extract, and flour. Blend until well combined. I find you have to scrape down the sides at least once and blend again. (You can also mix everything by hand as well).
- Add in the toasted coconut (keep 1 tbsp worth of coconut aside to top the pancake). Mix in the coconut by hand.
- When oven has preheated remove the pan from the oven and add butter. Place back into the oven until the butter fully melted.
- Then, pour blended batter into heated pan and bake for 22 minutes.
- When you first remove it from the pan it will have raised dramatically but after a few minutes the pancake will sink down.
- Enjoy with whipped cream, icing sugar, or fruit and syrup.
Coconut Whipped Cream
- Using a stand mixer or hand held mixer to whip the cream, vanilla, coconut extract, and powered sugar. Whip on high speed until thick.
Leave a Review