Coconut Coffeecake -- Quad-Cities Online Recipe Book
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Coconut Coffeecake

Comment on this recipe

"This is great to have around the house when you have company. You can serve it for breakfast, for a snack and for dessert. Don't let the Cheddar cheese soup scare you. This is delicious."

Ingredients

1 box (18.25 ounces) yellow cake mix
1 can (11 ounces) condensed Cheddar cheese soup
1/2 cup water
2 eggs
1 tablespoon grated lemon rind
1 cup shredded coconut
1/2 cup drained crushed pineapple
1/2 cup chopped nuts
3 tablespoons butter, softened
1/2 cup unsifted all-purpose flour
1/4 cup firmly packed brown sugar
1/2 cup shredded coconut

Instructions

In a large mixing bowl, combine cake mix, soup, water, eggs and lemon rind. Beat until blended. Stir in 1 cup of coconut, pineapple and nuts. Spread the batter evenly in a greased and floured 9x13-inch pan.

In another bowl, cut butter into the flour until crumbly. Stir in brown sugar and 1/2 cup coconut. Sprinkle over the batter. Bake at 350 degrees for 50 minutes or until done.

Kara Kordick
Davenport




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