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Walnut-Coconut Coffee Cake

 Walnut-Coconut Coffee Cake
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."
12-15 ServingsPrep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.

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Walnut-Coconut Coffee Cake (continued)

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.