Thursday, January 28, 2010

Coconut Chip Coffee Cake

▪ 1/2 cup butter, softened
▪ 1 cup sugar
▪ 2 eggs
▪ 1 teaspoon vanilla extract
▪ 2 cups all-purpose flour
▪ 1 teaspoon baking powder
▪ 1 teaspoon baking soda
▪ 1/4 teaspoon salt
▪ 1 cup (8 ounces) sour cream
▪ 1/4 cup sugar
▪ 1/2 cup flaked coconut
▪ 1/2 cup semisweet chocolate chips
▪ 1/2 cup chopped walnuts

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder baking soda and salt; gradually add to the creamed mixture alternately with sour cream. Spoon half of the batter into a greased 10-in. tube pan (or whatever pan you have that is roughly the size) . Combine the filling ingredients; sprinkle half over the batter. Repeat layers. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 12-16 servings.

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