Coconut Pecan Coffee Cake

Coconut Pecan Coffee Cake

I had some friends over the other day for a little coffee and treats party. Nothing fancy, just a get together to take a breather and catch up on life. We are all so busy, so much of the time, that we don’t often get the chance to talk, much less see each other.

I decided to make just a couple of treats to go along with our coffee, and what goes better with coffee than coffee cake? In my opinion, nothing! So I went to work creating something special for my friends.

The coffee cake I made was absolutely delicious. Using my secret ingredient, plain Greek yogurt, made the cake moist and tender. And the delicious coconut and pecan topping made it extra special. It was hands down the best coffee cake I've ever made!

This cake would be perfect for breakfast or brunch during the holidays. Your friends and family will be very thankful you made it. But of course you don’t need an excuse to make this. It will definitely be on my list of weekend breakfast favorites!

Coconut Pecan Coffee Cake
Recipe written by The Chef Next Door

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1 stick unsalted butter, at room temperature
1  cup  sugar
2  eggs
1  Tbsp vanilla
2  tsp baking powder
1/2  tsp baking soda
1/4  tsp salt
2 1/4  cups  cake flour
1 cup plain non-fat Greek yogurt

Topping Ingredients:
1  cup flour
1  cup light brown sugar
1  tsp ground cinnamon
1 stick cold unsalted butter, cut into small cubes
1/2 cup flaked sweetened coconut
1/2 cup chopped pecans

Preheat the oven to 325 degrees. Spray a fluted tube pan or Bundt pan with non-stick baking spray and set aside. 

In the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add in the eggs, one at a time, and beat until combined. Beat in the vanilla.  

In a medium bowl whisk together the flour, baking powder, baking soda and salt. Alternately add the flour mixture and the yogurt to the wet ingredients, beating on low speed after each addition. The batter will be thick.

Make the topping. In a large bowl combine the flour, brown sugar and cinnamon. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the flaked coconut and chopped pecans.

Sprinkle half of the topping ingredients into the prepared pan. Spoon half of the cake batter in mounds over the topping and carefully spread to make an even layer. Sprinkle with the remaining topping, then spoon on the remaining cake batter and spread evenly. 

Bake the cake for 60-70 minutes, or until a cake tester inserted near the center comes out clean. Cool the cake on a wire rack for 30 minutes, then invert the cake onto a serving platter and serve warm.

Bon Appetit!

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