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Chocolate Swirl Coffee Cake | Can't Stay Out of the Kitchen | this amazing #coffeecake has a marbled #chocolate layer and topped with a #coconut & pecan streusel topping. Love this for a #holiday #breakfast.

Chocolate Swirl Coffee Cake

Teresa Ambra
This tasty and delicious coffeecake recipe uses melted chocolate chips and has a streusel topping made with coconut and pecans. This recipe is so easy because it starts with Bisquick!
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Coffeecake/Breakfast
Cuisine American
Servings 15

Ingredients
  

  • 1 cup coconut
  • 1 cup chopped nuts either walnuts or pecans
  • 1 1/2 cups sugar
  • 8 tbsp. unsalted butter melted, divided use
  • 4 cups buttermilk baking mix Bisquick
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 cups milk
  • 2/3 cup sour cream
  • 12 oz. bag chocolate chips melted
  • 1/2 cup unsalted butter 8 tablespoons

Instructions
 

  • Preheat oven to 350°.
  • Grease a 9x13” glass baking dish.
  • Stir together coconut, nuts, 1 ½ cups sugar and 4 tbsp. melted butter; set aside.
  • Melt chocolate with 8 tablespoons butter in saucepan over low heat.
  • Stir until chips melt and mixture is smooth and spreadable.
  • Set aside.
  • Mix baking mix, ½ cup sugar, 4 tbsp. melted butter, eggs, sour cream and milk.
  • Beat vigorously ½ minute.
  • Pour into baking dish.
  • Spoon melted chocolate over batter; with knife or wooden spoon, cut through batter several times for a marbled effect.
  • Sprinkle coconut mixture evenly over top.
  • Bake about 60 minutes or until cake tests done with toothpick.
  • Serve warm.

Notes

© Can’t Stay Out of the Kitchen
Keyword breakfast, cake, chocolate, chocolate dessert, coconut, coffee cake, dessert
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