Chocolate Coconut Coffee Cake

Chocolate and coconut, in a wonderful yeast yeast cake!

Chocolate Coconut Coffee Cake


1 coffee cake



Prep Time


Bake Time

30 to 35 minutes

Rise Time

60 minutes

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  • 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


  1. For topping:
  2. 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.
  3. For cake:
  4. 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.
  5. 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.
  6. 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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