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Coconut Coffee Cake
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Recipe Information
Description:
A quick and easy snack cake for breakfasts or coffee.

Source:
S. Chokel

Serves/Makes:6 or more servings

Ingredients
  • 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
Preparation
  • 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.
Comments
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.

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