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Chocolate Coconut Pecan Coffeecake
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 or margarine, melted
2 cups buttermilk baking mix
2/3 cup milk
2 tablespoons vegetable oil
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.
In bowl, combine baking mix, remaining 1/4 cup brown sugar, egg, milk and oil, mixing until smooth. Pour over coconut mixture in dish.
Microwave on HIGH for 4 to 5 minutes, turning dish 1/4 turn after 2 minutes.
Cool on counter for 5 minutes.
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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