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Cherry Coconut Coffee Cake Recipe
|Brown sugar||2 Tablespoon|
|Maraschino cherries||1 Cup (16 tbs), drained, chopped|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable shortening||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
Calories 324 Calories from Fat 134
% Daily Value*
Total Fat 16 g24%
Saturated Fat 6.8 g33.9%
Trans Fat 0.5 g
Cholesterol 35.9 mg12%
Sodium 18.6 mg0.8%
Total Carbohydrates 44 g14.6%
Dietary Fiber 2.7 g10.7%
Sugars 29.3 g
Protein 4 g8.5%
Vitamin A 3.1% Vitamin C 0.27%
Calcium 4.6% Iron 7.4%
*Based on a 2000 Calorie diet
1. Take an 8-inch round glass cake dish in microwave oven and soften the butter in it. Stir in the brown sugar, cherries, coconut, walnuts and blend it well. Spread the mixture evenly throughout the dish.
2. Take a small mixer bowl and combine biscuit mix, sugar, shortening, egg and 1/4 cup milk and whisk it for a minute. Fold in remaining ¼ cup milk and vanilla extract and whisk it for a minute. Top the cherry mixture with the batter and cover the dish with waxed paper.
3. Microwave it for about 8½ - 9 minutes at medium high until the cake tester inserted in the middle of the cake comes out clean and rotate the dish to one-quarter turn atleast once during the cooking time.
4. Leave it aside for minutes before inverting it to the serving plate.
5. Serve as required.