Zutaten für Coconut Chip Coffee Cake
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Zubereitung von Coconut Chip Coffee Cake
- Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.
- In a large bowl, combine 1 box (10-12 oz) of biscuit mix and 1/4 cup (50g) granulated sugar.
- In a separate bowl, whisk together 1 large egg, 1/2 cup (120ml) milk, and 2 tablespoons (30g) melted unsalted butter.
- Gently stir the wet ingredients into the dry ingredients just until moistened. Do not overmix.
- Pour batter into the prepared baking pan.
- Pour 1/2 cup (115g) melted semi-sweet chocolate chips evenly over the batter.
- Using a knife or toothpick, gently swirl the chocolate into the batter to create a marbled effect.
- In a small bowl, combine 1/2 cup (60g) shredded sweetened coconut, 1/2 cup (60g) chopped walnuts, 2 tablespoons (25g) granulated sugar, and 1 tablespoon (15g) melted unsalted butter.
- Sprinkle the coconut-walnut mixture evenly over the chocolate batter.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
75g
Fat
31g
Carbs
11g
