Chocolate Coconut Pecan Coffeecake RecipeTagged in Breakfast
In greased 9 x 2-inch microwave safe dish (preferably glass), combine coconut, pecans, chocolate pieces, 1/4 cup brown sugar and butter. Mix well.
In bowl, combine baking mix, remaining 1/4 cup brown sugar, egg, milk and oil, mixing until smooth. Pour over coconut mixture in dish. Microwave on HIGH for 4 to 5 minutes, turning dish 1/4 turn after 2 minutes. Cool on counter 5 minutes.
Invert onto serving plate. If cake does not release from baking dish, return to oven on serving plate, covered by baking dish and microwave 1 minute.
- 2/3 cup flaked coconut
- 1/4 cup chopped toasted pecans
- 1/3 cup mini chocolate chips
- 1/2 cup firmly packed brown sugar
- 1 tablespoon butter or margarine
- 2 cups buttermilk baking mix
- 1 egg
- 2/3 cup milk
- 2 tablespoons vegetable oil
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