Breakfast and Brunch Recipes

Chocolate Coconut Pecan Coffeecake

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  • 2/3 cup flaked coconut
  • 1/4 cup chopped toasted pecans
  • 1/3 cup mini chocolate chips
  • 1/2 cup firmly packed brown sugar, divided
  • 1 tablespoon butter, melted
  • 2 cups buttermilk baking mix
  • 1 egg
  • 2/3 cup milk
  • 2 tablespoons vegetable oil


  1. In greased 9 x 2-inch microwave safe dish (preferably glass) combine coconut, pecans, chocolate pieces, 1/4 cup brown sugar and butter. Mix well.
  2. In bowl, combine baking mix, remaining 1/4 cup brown sugar, egg, milk and oil, mixing until smooth. Pour over coconut mixture in dish.
  3. Microwave on HIGH for 4 to 5 minutes, turning dish 1/4 turn after 2 minutes.
  4. Cool on counter for 5 minutes.
  5. Invert onto serving plate. If cake does not release from baking dish, return to oven on serving plate, covered by baking dish and microwave for 1 minute.

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