Serves: 12
Total Calories: 158
1. Stir together flour, sugar, soda, salt and cinnamon. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and coffee. Let stand about 2 minutes or until cereal softens. Stir in oil, vinegar, almond flavoring and 1/3 cup of the coconut. Add flour mixture, stirring until well combined. Spread evenly in 8 x 8 x 2-inch baking pan coated with cooking spray. Sprinkle remaining coconut over batter.
3. Bake at 350°F about 25 minutes or until wooden pick inserted near center comes out clean. Serve warm or cold with whipped topping, if desired.
This Coffee Coconut Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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