Coconut Crumb Coffeecake Recipe
Ingredients
| Brown sugar | 3/4 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Cinnamon | 2 Teaspoon | |
| 1/4 cup each, melted butter, chopped nuts and lightly toasted flake-type coconut | ||
| 1/2 cup cooky crumbs | ||
| Egg | 1 Large, beaten | |
| Milk | 2/3 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Pastry flour | 2 Cup (16 tbs), sifted | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Shortening | 1/3 Cup (16 tbs) | |
Directions
Mix first seven ingredients together and set aside.
Mix egg, milk and flavorings together.
Sift dry ingredients into a bowl and cut in the shortening until very fine.
Stir in egg mixture.
Spread half this batter in a greased 8-inch square pan.
Sprinkle with 2/3 of the crumb mixture, then add remaining batter and sprinkle with remaining crumbs.
Bake at 375F for 30 to 40 minutes.
Cool and decorate with swirls of fluffy butter icing, flavored with almond extract.
Sprinkle with toasted coconut.
Mix egg, milk and flavorings together.
Sift dry ingredients into a bowl and cut in the shortening until very fine.
Stir in egg mixture.
Spread half this batter in a greased 8-inch square pan.
Sprinkle with 2/3 of the crumb mixture, then add remaining batter and sprinkle with remaining crumbs.
Bake at 375F for 30 to 40 minutes.
Cool and decorate with swirls of fluffy butter icing, flavored with almond extract.
Sprinkle with toasted coconut.
Chef
