Chocolate Coconut Coffee Cake
Ingredients
Chocolate Coconut Topping
- 1/3 cup all-purpose flour
- 1 cup sweetened flaked coconut
- 1/4 cup butter OR margarine
- 1/3 cup sugar
- 1 square (1 ounce) semi-sweet chocolate, chopped
- 1/2 teaspoon ground cinnamon
Cake
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 envelopes (4-1/2 teaspoons each) Fleischmann's® Quick Rise Yeast
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup butter OR margarine
- 2 eggs
- 3 squares (1 ounce each) semi-sweet chocolate, chopped
PRODUCTS
Instructions
- For topping: Combine all topping ingredients in a large bowl; blend with a pastry blender OR 2 knives until well mixed. Sprinkle half the mixture in bottom of well greased 12-cup (3 L) fluted tube pan. Reserve remaining topping.
- For cake: Combine 2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120° to 130°F/50° to 55°C). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour and chopped chocolate to make a stiff batter.
- Spoon batter over topping in pan. Sprinkle remaining topping over batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 375°F (190°C) for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack.
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