Chocolate Coconut Coffee Cake

Name: Chocolate Coconut Coffee Cake
Total time: 1 h 25 min
Yield: 1 coffee cake
Ingredients: 1/3 cup all-purpose 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; 3 cups all-purpose flour; 1/3 cup sugar; 2 envelopes (4-1/2 teaspoons each) Fleischmann's® Quick Rise Yeast; 1 teaspoon salt; 1/2 cup water; 1/2 cup milk; 1/2 cup butter OR margarine; 2 eggs; 3 squares (1 ounce each) semi-sweet chocolate, chopped

Beginner • 1 coffee cake • 1 hr 25 min

For topping: Combine all topping 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 (3 L) 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/50° to 55°C). 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.

Ingredients

Chocolate Coconut Topping:

1/3 cup all-purpose 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 (4-1/2 teaspoons each) Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter OR margarine
2 eggs
3 squares (1 ounce each) semi-sweet chocolate, chopped

Method

For topping: Combine all topping 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 (3 L) 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/50° to 55°C). 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 (190°C) for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack.