Coconut Cherry Coffee Cake
25 min. - 30 min.
Recipe tags: baking mix, moderate difficulty, breakfast, other
|½ cup||chopped pecans|
|½ cup||flaked coconut|
|½ cup||dark brown sugar|
|3 Tbsp||melted butter|
|2 pkg||Southeastern Mills® Buttermilk Biscuit Mix|
|2 tsp||baking powder|
|2 Tbsp||granulated sugar|
|1 tsp||vanilla extract|
|1¾ cups||unsweetened coconut milk|
|1 cup||chopped pecans|
|1 cup||chopped dried cherries|
|2 Tbsp||turbinado sugar|
Preheat the oven to 400ºF. Grease a 9” spring form pan. Set aside.
Add the biscuit mix, baking powder, sugar, vanilla extract, and coconut milk to a medium sized mixing bowl. Stir the mixture to combine. Add the pecans and cherries and stir till just blended. Pour the batter into the prepared pan. Sprinkle the top with the turbinado sugar.
Place the springform pan directly into the oven and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Mix the pecans, coconut, brown sugar, and melted butter in a small bowl.
Heat oven to broiler setting. Sprinkle the cake with the topping mixture and place pan directly under the broiler for 2 minutes. Carefully remove the pan from the oven and let rest for 10 minutes before removing from the pan. Serve immediately.