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Chocolate Coconut Coffee Cake

Yield 1 coffee cake

Ingredients

  • Chocolate-Coconut Topping:
  • 1/3 cup flour
  • 1 cup sweetened flaked coconut
  • 1/4 cup butter or margarine
  • 1/3 cup sugar
  • 1 square (1-ounce) semi-sweet chocolate, chopped
  • 1/2 teaspoon ground cinnamon
  • Cake:
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter or margarine
  • 2 eggs
  • 3 squares (1-ounce) semi-sweet chocolate, chopped

How to Make It

  1. For topping: Combine all 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 fluted tube pan. Reserve remaining topping.

    For cake: Combine 2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120° to 130°F). 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. 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. Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack.