Serves: 5
Total Calories: 517
Heat oven to 400°. Grease an 8x8-inch square pan. Mix coconut, nuts, 1/4 cup sugar, and 1 tablespoon butter. Set aside. Beat remaining ingredients, except chocolate chips and coffee, in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled effect. Sprinkle coconut mixture evenly over top. Bake 20–25 minutes or until golden brown. Serve warm.
This Cappuccino-Chocolate Coffee Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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