Chocolate Chip Coconut Coffee Cake
Sour cream coffee cake studded with chocolate chips and finished off with toasted coconut topping.
Ingredients
Topping
- ⅓ cup sugar
- ⅓ cup brown sugar
- ⅓ cup flour
- ¼ cup soft butter
- 1 ½ cups toasted coconut
Batter
- 2 cups all purpose flour
- 1 cup freshly ground whole wheat flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup soft butter
- 1 ½ cups sugar
- 3 eggs
- 1 cup sour cream light is fine
- 1 tsp vanilla
- 1 tsp coconut extract
- 1 cup chocolate chips I use semi-sweet
Instructions
- To toast coconut, spread it on a cookie sheet and bake at 375° for about 8-10 minutes, stirring often. Let cool.
- Combine all topping ingredients in a small bowl and mix till crumbly. Set aside
- For batter, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar. Beat in the eggs, sour cream, vanilla, and coconut extract. Add the dry ingredients and chocolate chips and stir gently till just moistened.
- Spread batter into two 9" round cake pans that have been sprayed with non-stick spray. Divide the topping evenly between the two pans.
- Bake at 350° for 28-35 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition
Serving: 1gCalories: 398kcalCarbohydrates: 56gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 309mgPotassium: 126mgFiber: 2gSugar: 35gVitamin A: 400IUVitamin C: 0.4mgCalcium: 87mgIron: 1mg
Tried this recipe?Let us know how it was!