Recipes and Cooking Coconut-Pecan Coffee Cake Be the first to rate & review! 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 25, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 55 mins Cool Time: 1 hrs Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients ½ cup butter, softened 1 cup granulated sugar 2 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 eggs 1 teaspoon vanilla 2 ¼ cup all-purpose flour 1 8 ounce carton dairy sour cream 1 Recipe Coconut-Pecan Topping Powdered sugar and unsweetened cocoa powder (optional) Coconut-Pecan Topping 1 cup all-purpose flour 1 cup packed brown sugar 1 teaspoon ground cinnamon ½ cup cold butter, cut up ¾ cup semisweet chocolate pieces ½ cup flaked coconut ½ cup chopped pecans Directions 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. 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. 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. Coconut-Pecan Topping 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. Scott Little 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. Rate it Print Nutrition Facts (per serving) 550 Calories 28g Fat 71g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 550 % Daily Value * Total Fat 28g 36% Saturated Fat 16g 80% Cholesterol 86mg 29% Sodium 297mg 13% Total Carbohydrate 71g 26% Total Sugars 43g Protein 6g Calcium 70.7mg 5% Iron 2.3mg 13% Potassium 181mg 4% Folate, total 72.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.