Nutty Coconut Coffeecake
|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|
|Butter||1⁄4 Cup (4 tbs)|
|Undiluted evaporated milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
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.