Do you like chocolate? Coconut? Pecans or walnuts? How about in a delicious coffee cake? This really simple recipe is quite wonderful and so quick to prepare. You can have this oven ready in about 10 minutes or less. This fabulous coffee cake with coconut, nuts and chocolate chips is sure to be one you will love. It’s great to serve for breakfast, brunch, or just to snack on. Serve it with a tall glass of milk or hot tea. Yum.
I found the recipe in my 1972 edition Betty Crocker cookbook around 1978 and have been baking it ever since. I love this delicious coffee cake and think you will enjoy it too. I have made some changes to this by increasing the nuts and coconut, but the major change I would add to this recipe (which I didn’t do in this batch) is to add sour cream. That would help increase the moistness of the recipe.
If you love coffeecake for breakfast on occasion than, Chocolate Swirl Coffee Cake should be in your repertoire. Plus, this recipe is so E-A-S-Y because it starts with Bisquick! You and your family are certain to enjoy this spectacular coffeecake. Serve it along with bacon, eggs, potatoes and fruit for a large country-style breakfast. You and your family will be in seventh heaven.
Chocolate Swirl Coffee Cake is a spectacular coffee cake for holiday breakfasts.
Chocolate chips are swirled into the batter and the topping has pecans and coconut. Chocolate Swirl Coffee Cake is oh, so delicious.
Here’s what I did.
Put bisquick in a mixing bowl. Add sugar, egg and milk.
Add melted butter. At this point I would also add sour cream the next time I make it. Whisk all ingredients together and beat for 30 seconds.
Spray a nine-inch square pan with cooking spray. (I used a 9×13″ baking pan because I doubled the recipe). Pour batter into prepared pan.
Melt chocolate chips in microwave. It took 90 seconds at 50% power. Spread the chocolate over top of the batter. Take a knife and swirl the chocolate into the batter.
Place finely diced pecans, walnuts, or any other kind of nut in mixing bowl. Add coconut, sugar and melted butter. Stir all the topping ingredients together thoroughly.
Sprinkle the topping ingredients evenly over top of the chocolate-swirled batter.
Bake at 350 for about 35 minutes or until done. Test with a toothpick for doneness. When toothpick inserted in center comes out clean then the coffee cake is done.
This is a great coffee cake to go along with morning tea.
I like to bake Chocolate Swirl Coffee Cake for company. Everyone loves it.
Here’s the recipe.
CHOCOLATE SWIRL COFFEE CAKE
(Recipe adapted from Betty Crocker cookbook)
- 1 cup coconut
- 1 cup chopped nuts
- 1 ½ cups sugar
- 8 tbsp. melted butter, divided use
- 4 cups buttermilk baking mix (bisquick)
- ½ cup sugar
- 2 eggs
- 1 ½ cups milk
- 12-oz. chocolate chips, melted
- Heat oven to 400°.
- Grease 9x13” pan.
- Stir together coconut, nuts, 1 ½ cups sugar and 4 tbsp. melted butter; set aside.
- Mix baking mix, ½ cup sugar, 4 tbsp. melted butter, eggs, and milk.
- Beat vigorously ½ minute.
- Pour into pan.
- Spoon melted chocolate over batter; with knife, cut through batter several times for a marbled effect.
- Sprinkle coconut mixture evenly over top.
- Bake 30-40 minutes or until cake tests done with toothpick.
- Serve warm.
Time for a taste of this fabulous Chocolate Swirl Coffee Cake.
Serve this tasty Chocolate Swirl Coffee Cake with fruit, bacon, eggs and potatoes for a wonderful country-style breakfast.
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