Coconut Walnut Coffee Cake Recipe

5 3 3
Coconut Walnut Coffee Cake Recipe
Coconut Walnut Coffee Cake Recipe photo by Taste of Home
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Coconut Walnut Coffee Cake Recipe

Read Reviews
5 3 3
Publisher Photo
I love the combination of chocolate, coconut and walnuts in this coffee cake. I serve it warm alongside a cup of coffee or hot cocoa. Using a biscuit mix really saves time when stirring up the batter.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 2 cups biscuit/baking mix
  • 1/2 cup sugar, divided
  • 1 egg
  • 3/4 cup milk
  • 3 tablespoons butter, melted, divided
  • 1/3 cup semisweet chocolate chips, melted
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup chopped walnuts

Directions

In a large bowl, combine the biscuit mix and 1/4 cup sugar. Whisk the egg, milk and 2 tablespoons butter; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Pour chocolate over the batter; cut through batter with a knife to swirl the chocolate.
Combine the coconut, walnuts, and remaining sugar and butter; sprinkle over the top. Bake at 400° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Coconut-Chip Coffee Cake in Quick Cooking March/April 2005, p33

Nutritional Facts

1 piece: 274 calories, 14g fat (6g saturated fat), 37mg cholesterol, 401mg sodium, 35g carbohydrate (17g sugars, 1g fiber), 4g protein.

  • 2 cups biscuit/baking mix
  • 1/2 cup sugar, divided
  • 1 egg
  • 3/4 cup milk
  • 3 tablespoons butter, melted, divided
  • 1/3 cup semisweet chocolate chips, melted
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup chopped walnuts
  1. In a large bowl, combine the biscuit mix and 1/4 cup sugar. Whisk the egg, milk and 2 tablespoons butter; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Pour chocolate over the batter; cut through batter with a knife to swirl the chocolate.
  2. Combine the coconut, walnuts, and remaining sugar and butter; sprinkle over the top. Bake at 400° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Coconut-Chip Coffee Cake in Quick Cooking March/April 2005, p33

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Reviews forCoconut Walnut Coffee Cake

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Jodyleighton User ID: 6297501 54395
Reviewed Mar. 7, 2013

"I made this for brunch and received many compliments! Thanks for the great recipe."

MY REVIEW
ikesmomma User ID: 1481931 58844
Reviewed Feb. 23, 2012

"It's so easy and tasty! Try it and I think you will like it!"

MY REVIEW
zucchini lady User ID: 2608427 139596
Reviewed Mar. 8, 2008

"I needed something for a quick breakfast treat for unexpected company, came across this recipe and being I loved the combination of coconut/chocolate/nuts, decided to try it - it was gone in a flash! Will definately be made again, and again!! very moist!"

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