Shredded coconut, pecans, and chocolate chips add loads of flavor to the top of this brunch coffee cake--and to a layer hidden in the middle!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
55 mins at 325°
1 hr

Coconut-Pecan Coffee Cake


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour and sour cream, beating on low speed after each addition just until combined.

Instructions Checklist
  • Sprinkle half of the Coconut-Pecan Topping in the prepared pan. Spoon half of the batter in mounds over the coconut mixture; carefully spread evenly. Sprinkle with remaining Coconut-Pecan Topping. Spoon on remaining batter, spreading evenly.

Instructions Checklist
  • Bake for 55 to 65 minutes or until a wooden toothipck inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. If desired, dust cake with a mixture of powdered sugar and cocoa powder.

Cinnamon-Nut Coffee Cake:

Prepare as directed, except omit chocolate pieces and coconut in the Coconut-Pecan Topping and increase pecans to 1 cup.Per piece: 507 cal., 27 g total fat (13 g sat. fat), 86 mg chol., 283 mg sodium, 63 mg carbo., 2 g fiber, 6 g pro.

Nutrition Facts (Coconut-Pecan Coffee Cake)

550 calories; total fat 28g; saturated fat 16g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 86mg; sodium 297mg; potassium 181mg; carbohydrates 71g; fiber 2g; sugar 43g; protein 6g; trans fatty acid 0g; vitamin a 632IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 73mcg; vitamin b12 0mcg; calcium 71mg; iron 2mg.

Coconut-Pecan Topping


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine flour, brown sugar, and ground cinnamon. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs; stir in semisweet chocolate pieces, flaked coconut, and chopped pecans.


Reviews (1)

15 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3
Rating: 4.0 stars
The following is the recipe for the filling, since it was omitted or not made very clear! Coconut pecan topping: in a medium bowl, stir together 1 cup flour, 1 cup packed Brown sugar, and 1 teaspoon ground cinnamon. Using a pastry blender, cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Stir in 3/4 cup semi sweet chocolate pieces, 1/2 cup flaked coconut, and 1/2 cup chopped pecans.
Rating: Unrated
recipe of coconut -pecan topping is not given, instead the above mentioned Coffee cake recipe is repeated.kindly check the error.