On Line Cookbook
Coconut Coffee Cake
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
A quick and easy snack cake for breakfasts or coffee.

S. Chokel

Serves/Makes:6 or more servings

  • Cake:
  • 2 cups (475 ml) Bisquick
  • 2 tbsp (30 ml) melted butter
  • 1 egg
  • 1/2 cup (125 ml) milk
  • 1/2 cup (125 ml) sugar
  • 1/2 cup (125 ml) crushed corn flakes
  • 1/4 cup (60 ml) of grated coconut
  • 1 tsp (5 ml) grated lemon rind
  • Topping:
  • 1/2 Cup (125 ml) grated coconut
  • 1/4 Cup (60 ml) sugar
  • 3 tbsp (45 ml) lemon juice
  • Preheat oven to 400 degrees (200 C.).
  • Beat egg slightly, add milk, sugar and butter.
  • Add to bisquick.
  • Fold in cornflakes, coconut and lemon rind and pour into a 9 inch square greased and floured pan.
  • Sprinkle coconut over the top of the batter.
  • Make a paste of sugar and lemon juice and sprinkle over coconut.
  • Bake at 400 degrees (200 C.) for 25 to 30 minutes or until done.
  • Do not overbake.
Recipe doubles easily and can be done in a 9 x 13 inch pan. Serve with honey cinnamom butter or cream cheese whipped with honey and a tad of butter if you want.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.