Coconut Upside-Down Coffee-Cake-Mix

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Servings: 9 Difficulty: Intermediate
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A golden, caramelized coffee cake with toasted coconut and crunchy pecans
Coconut Upside-Down Coffee-Cake-Mix recipe image

This Coconut Upside-Down Coffee Cake is a delightful twist on the classic breakfast treat, featuring a rich, buttery crust made from flaked coconut, brown sugar, and chopped pecans. The cake itself is moist and tender, infused with vanilla and milk for a soft crumb that pairs perfectly with the sticky, sweet topping. As it bakes, the sugars caramelize, creating a glossy, golden glaze that clings to every bite. It’s an easy, comforting dessert or brunch item that requires minimal effort but delivers impressive results. Serve it warm to let the flavors meld, and watch it disappear quickly. Perfect for weekend mornings or as a sweet ending to a casual dinner, this recipe brings a touch of tropical elegance to your table.

Coconut Upside-Down Coffee-Cake-Mix recipe image
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Coconut Upside-Down Coffee-Cake-Mix

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 9 Calories: 873.0

Description

This Coconut Upside-Down Coffee Cake is a delightful twist on the classic breakfast treat, featuring a rich, buttery crust made from flaked coconut, brown sugar, and chopped pecans. The cake itself is moist and tender, infused with vanilla and milk for a soft crumb that pairs perfectly with the sticky, sweet topping. As it bakes, the sugars caramelize, creating a glossy, golden glaze that clings to every bite. It&# 226;ÂÂs an easy, comforting dessert or brunch item that requires minimal effort but delivers impressive results. Serve it warm to let the flavors meld, and watch it disappear quickly. Perfect for weekend mornings or as a sweet ending to a casual dinner, this recipe brings a touch of tropical elegance to your table.

Ingredients

Directions

  1. Preheat your oven to 375ðF (190ðC).
  2. Melt the butter in an 8x2-inch baking pan over low heat, then add the 1/3 cup sugar, flaked coconut, and water. Stir gently to combine and spread evenly across the bottom of the pan.
  3. In a large bowl, crack the egg into a measuring cup and add enough milk to reach the 3/4 cup mark. Stir in the vanilla extract.
  4. Pour the milk-egg mixture into a bowl with the coffee cake mix and the 1/4 cup brown sugar. Stir until thoroughly blended and smooth.
  5. Fold the chopped pecans into the batter until evenly distributed.
  6. Drop the batter by tablespoons onto the coconut-sugar mixture in the pan, distributing it evenly.
  7. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Immediately remove the pan from the oven. Run a knife around the edges to loosen the cake.
  9. Invert the pan onto a serving platter so the caramelized coconut topping is on top. Serve warm.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 873.0kcal
% Daily Value *
Total Fat 30.7g48%
Saturated Fat 10.9g55%
Cholesterol 47.2mg16%
Sodium 214.7mg9%
Total Carbohydrate 132.6g45%
Dietary Fiber 6.0g24%
Sugars 38.2g
Protein 16.7g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, coffee cake, upside down, pecans, brown sugar, baking, dessert, brunch, vanilla, easy recipe, vegetarian, caramelized, flaked coconut, moist cake, breakfast treat, homemade, sweet, nuts, oven, comfort food
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