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Nutty Coconut Coffeecake

Holidaycooking's picture
Ingredients
  Butter 2 Tablespoon, melted
  Flaked coconut 2⁄3 Cup (10.67 tbs)
  Packed dark brown sugar 1⁄3 Cup (5.33 tbs)
  Coarsely chopped nuts 1⁄3 Cup (5.33 tbs) (Macadamia Nuts, Walnuts, Almonds Or Pecans)
  Undiluted evaporated milk 2 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Undiluted evaporated milk 1 Cup (16 tbs)
  Egg 1
  Vanilla extract 1 Teaspoon
Directions

FOR TOPPING: POUR butter into greased 9-inch round cake pan.
Combine coconut, 1/3 cup brown sugar, nuts and 2 tablespoons evaporated milk in small bowl.
Sprinkle over butter.
FOR BATTER: COMBINE flour, 1/2 cup brown sugar, granulated sugar, baking powder and salt in bowl.
Cut in butter.
Beat 1 cup evaporated milk, egg and vanilla together in small bowl; stir into flour mixture just until blended.
Pour over nut mixture.
BAKE in preheated 350°F. oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes on wire rack.
Invert onto serving plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas

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