INGREDIENTS

Kopiko Crumble:

• 1 cup (125g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) dark brown sugar
• 1 tablespoon (6g) unsweetened Dutch process cocoa powder
• 1 satchet Kopiko 3-in-1 coffee powder
  1/4 teaspoon kosher salt
• 6 tablespoons (84g) unsalted butter, cold and cubed

Cake:

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 3/4 teaspoon kosher salt
• 4 tablespoons (56g) unsalted butter, room temp
• 3/4 cup (150g) granulated sugar
• 1 large egg, room temp
• 1 teaspoon (5g) vanilla bean paste
• 1/2 cup (120g) canned unsweetened coconut milk or whole milk, warm but not hot
• 1 satchet Kopiko 3-in-1 coffee powder

INSTRUCTIONS

For the Kopiko Crumble:

Whisk everything but the butter together. Add the butter and work together with your hands until it forms crumbles. Set aside in the freezer.

For the Cake:

Preheat oven to 350 F. Grease an 8-inch square cake pan and line with parchment so there is overhang on two sides.

In a medium bowl, whisk dry ingredients.

In a small bowl, whisk together warm milk and kopiko powder. Set aside.

In a large bowl, beat the butter and sugar until fluffy with a hand mixer. Beat in the egg and vanilla. Beat in the coconut milk mixture on low speed. Add the flour and mix on low speed until just combined.

Add half of the batter (318g) to the prepared pan. Sprinkle with half (167g) kopiko crumble. Dollop remaining batter on top (this makes it easier to spread but it will still be a little fiddly) and spread the best you can. Top with remaining kopiko crumbles.

Bake until a toothpick comes out clean, about 45 minutes.

Let cool in pan for 15 minutes. Lift out of the pan and slice into squares. Serve warm or at room temperature.