This toasted coconut Dutch baby pancake is simple to prepare and absolutely delicious — an ideal choice for a summer brunch.
If you love coconut, this version of a Dutch baby is a dream. Toasted coconut is folded into the batter and a touch of coconut extract enhances the flavor. Serve it many ways, but my favorite is with a light homemade coconut whipped cream.
How to Make a Coconut Dutch Baby
Preheat the oven to 400°F (200°C) and place a cast iron skillet in the oven while it heats. If you don’t have cast iron, a 10-inch round baking dish works well.
Toasting the Coconut
Place sweetened coconut flakes in a dry pan over medium heat. Stir constantly until the coconut turns a light golden brown. Remove from the heat and set aside to cool.
Dutch Baby Batter
In a blender combine the eggs, milk, sugar, vanilla extract, coconut extract, and flour. Blend until smooth, pausing to scrape down the sides once or twice so everything mixes evenly. You can also whisk the batter by hand if preferred.
Fold the toasted coconut into the batter, reserving about 1 tablespoon to sprinkle on top before serving. Mix the coconut in gently by hand so it distributes evenly.
When the oven reaches temperature, carefully remove the hot pan and add the butter. Return the pan to the oven briefly until the butter is completely melted and the pan is evenly coated.
Pour the blended batter into the heated pan and bake for about 22 minutes, until the edges are puffed and golden.
Coconut Whipped Cream
For the coconut whipped cream, whip heavy cream with vanilla extract, coconut extract, and powdered sugar using a stand mixer or hand mixer. Beat on high speed until soft peaks form and the cream is thick and fluffy.
Toppings to Enjoy With
Toppings are completely flexible — try the coconut whipped cream and a dusting of powdered sugar for a classic finish. Fresh fruit, chocolate shavings, or warm maple syrup also pair beautifully. Sprinkle the reserved toasted coconut on top for extra crunch and flavor.
When you remove the Dutch baby from the oven it will be dramatically puffed; it naturally deflates a few minutes after resting. Serve warm for best texture and flavor.
If you make this toasted coconut Dutch baby pancake, feel free to share your results and reviews — I enjoy hearing how it turns out for others.
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
Jessie M
Equipment
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Cast iron skillet or 10-inch baking dish
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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
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Preheat oven to 400°F and place your cast iron skillet (or 10-inch baking dish) in the oven while it preheats.
Toasting the Coconut
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Add coconut flakes to a pan over medium heat and stir constantly until they are light golden brown. Remove from heat and set aside.
Dutch Baby Batter
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Blend eggs, milk, sugar, vanilla, coconut extract, and flour until smooth, scraping down the blender once if needed. Alternatively, whisk by hand.
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Stir in the toasted coconut, reserving 1 tablespoon to garnish.
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Carefully remove the hot pan from the oven, add the butter, and return the pan until the butter is fully melted and the pan is hot.
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Pour the batter into the heated pan and bake for 22 minutes, or until puffed and golden.
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The pancake will rise dramatically in the oven and then gently deflate a few minutes after being removed. This is normal.
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Serve warm with whipped cream, powdered sugar, fruit, or syrup.
Coconut Whipped Cream
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Whip heavy cream with vanilla, coconut extract, and powdered sugar on high speed until thick peaks form. Chill until ready to use.