Nutty Coconut Coffeecake Recipe
Ingredients
TOPPING
2 tablespoons butter, melted
2/3 cup flaked coconut
1/3 cup packed dark brown sugar
1/3 cup coarsely chopped nuts (macadamia nuts, walnuts, almonds or pecans)
2 tablespoons undiluted Evaporated Milk
BATTER
2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons halving powder
1/2 teaspoon salt
1/4 cup butter
1 cup undiluted Evaporated Milk
1 egg
1 teaspoon vanilla extract
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.
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