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Walnut-Coconut Coffee Cake Recipe

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In Livingston, Texas, Doris Jones bakes this moist morning treat for her friends and family. "My grocer likes me to bring him this coffee cake when I stop by," she relates. "He says it's the best."
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 12-15 servings

Ingredients

  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • Confectioners' sugar, optional

Nutritional Facts

1 serving (1 piece) equals 410 calories, 22 g fat (4 g saturated fat), 29 mg cholesterol, 289 mg sodium, 48 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the oil, sugars, eggs and vanilla; mix well. Combine the flour, baking soda, salt and cinnamon; add to the egg mixture alternately with buttermilk. Stir just until moistened. Stir in coconut and walnuts just until combined.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-55 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Yield: 12-15 servings.
Originally published as Walnut-Coconut Coffee Cake in Quick Cooking May/June 2004, p49

Nutritional Facts

1 serving (1 piece) equals 410 calories, 22 g fat (4 g saturated fat), 29 mg cholesterol, 289 mg sodium, 48 g carbohydrate, 1 g fiber, 6 g protein.

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