Coconut Chip Coffee Cake Recipe

4.5 2 4
Coconut Chip Coffee Cake Recipe
Coconut Chip Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Coconut Chip Coffee Cake Recipe

Read Reviews
4.5 2 4
Publisher Photo
I combined coconut, chocolate chips and walnuts to make the yummy filling in this coffee cake. My husband and two of my sons don't like coconut, but they still enjoy this recipe. -Char Fricke, St Charles, Illinois
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • FILLING/TOPPING:
  • 1/2 cup sugar
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder baking soda and salt; gradually add to the creamed mixture alternately with sour cream.
Spoon half of the batter into a greased 10-in. tube pan. Combine the filling ingredients; sprinkle half over the batter. Repeat layers.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 12-16 servings.
Originally published as Coconut Chip Coffee Cake in Taste of Home February/March 2003, p27

Nutritional Facts

1 piece: 283 calories, 14g fat (7g saturated fat), 52mg cholesterol, 222mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • FILLING/TOPPING:
  • 1/2 cup sugar
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts
  1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder baking soda and salt; gradually add to the creamed mixture alternately with sour cream.
  2. Spoon half of the batter into a greased 10-in. tube pan. Combine the filling ingredients; sprinkle half over the batter. Repeat layers.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 12-16 servings.
Originally published as Coconut Chip Coffee Cake in Taste of Home February/March 2003, p27

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Reviews forCoconut Chip Coffee Cake

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MY REVIEW
mewolcott412 User ID: 875327 123450
Reviewed Nov. 8, 2011

"The filling sunk into this cake, leaving it gummy on the bottom. Flavor was just ok."

MY REVIEW
thekingsfive User ID: 1766534 38808
Reviewed Mar. 7, 2010

"This recipe was good, but it was not our favorite. It was a little dry and it didn't really seem like a coffee cake."

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