Chocolate Coconut Coffee Cake

Chocolate Coconut Coffee Cake

Print Recipe

Yield

1 coffee cake 1 coffee cake

Difficulty

Easy Easy

Prep Time

0:20 0:20

Bake Time

30 to 35 minutes 30 to 35 minutes

Rise Time

60 minutes 60 minutes

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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 ( 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^® RapidRise^® Instant Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter OR margarine
2 eggs
3 squares ( ounce each) semi-sweet chocolate, chopped

Directions

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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