Coconut Coffee Cake Recipe

Name: Coconut Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 Cup (125 ml) grated coconut; 1/4 Cup (60 ml) sugar; 3 tbsp (45 ml) lemon juice

Servings: persons

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
1/2 Cup (125 ml) grated coconut
1/4 Cup (60 ml) sugar
3 tbsp (45 ml) lemon juice

1
Preheat oven to 400 degrees (200 C.).
2
Beat egg slightly, add milk, sugar and butter.
3
Add to bisquick.
4
Fold in cornflakes, coconut and lemon rind and pour into a 9 inch square greased and floured pan.
5
Sprinkle coconut over the top of the batter.
6
Make a paste of sugar and lemon juice and sprinkle over coconut.
7
Bake at 400 degrees (200 C.) for 25 to 30 minutes or until done.
8
Do not overbake.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups (475 ml) Bisquick, 2 tbsp (30 ml) melted butter, 1 egg, 1/2 cup (125 ml) milk, and more.

Yes, Coconut Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Coffee Cake

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