Caramel Topped Coffee Cake
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Refrigerated biscuits||1 Can (10 oz)|
Place butter in a 9 inch round glass cake dish.
Microwave 1 to 2 minutes or until bubbly.
Stir in brown sugar, water and cinnamon until well blended.
Stir in nuts and coconut.
Arrange biscuits over topping.
Microwave 4 to 5 minutes, giving dish a 1/4 turn twice during cooking, [BAKE-7, 6 to 7 minutes, giving dish a 1/2 turn during cooking] Invert onto serving dish.
If topping remains in dish, remove with a spatula and spread over top of cake.