Ingredients for Coconut Coffee Cake
- Yellow Cake Mix
- Condensed Cheddar Cheese Soup
- 1/2 cup water
- 2 large eggs
- 1 tablespoon lemon zest
- Shredded Coconut
- Crushed Pineapple
- 1/2 cup chopped nuts (pecans or walnuts recommended)
- 1/2 cup (1 stick) cold unsalted butter
- Unsifted All Purpose Flour
- Brown Sugar
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How to Make Coconut Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine 1 box (15.25 oz) yellow cake mix, 1 (10.75 oz) can condensed cheese soup, 1/2 cup water, 2 large eggs, and 1 tablespoon lemon zest.
- Beat with an electric mixer until thoroughly combined.
- Stir in 1 cup sweetened shredded coconut, 1 cup crushed pineapple (drained), and 1/2 cup chopped nuts (pecans or walnuts recommended).
- Spread the batter evenly into the prepared pan.
- In a separate bowl, combine 1/2 cup all-purpose flour and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in 1/2 cup granulated sugar and 1/2 cup sweetened shredded coconut.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
80g
Fat
27g
Carbs
11g
