Nutty Coconut Coffeecake Recipe
Ingredients
| Butter | 2 Tablespoon, melted (TOPPING) | |
| Flaked coconut | 2/3 Cup (16 tbs) (TOPPING) | |
| 1/3 cup packed dark brown sugar | ||
| Coarsely chopped | 1/3 Cup (16 tbs) (TOPPING) | |
| 2 tablespoons undiluted Evaporated Milk | ||
| BATTER | ||
| All purpose flour | 2 Cup (16 tbs) (TOPPING) | |
| Packed brown sugar | 1/2 Cup (16 tbs) (TOPPING) | |
| Granulated Sugar | 1/4 Cup (16 tbs) (TOPPING) | |
| 2 teaspoons halving powder | ||
| Salt | 1/2 Teaspoon (TOPPING) | |
| Butter | 1/4 Cup (16 tbs) (TOPPING) | |
| 1 cup undiluted Evaporated Milk | ||
| Egg | 1 (TOPPING) | |
| Vanilla extract | 1 Teaspoon (TOPPING) | |
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.
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.
Chef
