Chocolate & Coconut Coffee Cake - Kraft Recipes Top
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Chocolate & Coconut Coffee Cake

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Total Time

9 servings

Brewed coffee adds rich flavor to this quick and easy chocolate snack cake. Sprinkle with pecans and coconut and enjoy!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Heat oil and chocolate in 8-inch square nonstick pan in oven 2 min. Stir until chocolate is melted and mixture is blended. Add coffee, sugar, egg, flour and baking soda; stir until blended.
  • Reserve 2 Tbsp. each coconut and nuts. Add remaining coconut and nuts to batter; mix well. Sprinkle with reserved coconut and nuts.
  • Bake 30 min. or until toothpick inserted in center comes out clean. Cool on wire rack.

Special Equipment Needed


Enjoy your favorite foods while keeping portion size in mind.

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Prepare as directed, substituting 1 cup butterscotch chips for chocolate, water for coffee and PLANTERS Walnuts for pecans.

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Prepare as directed, substituting BAKER'S White Baking Chocolate for Semi-Sweet Chocolate, orange juice for coffee, chopped dried apricots for coconut and PLANTERS Slivered Almonds for pecans.


  • 9 servings

Nutritional Information

Serving Size 9 servings
Calories 310
Total fat 17g
Saturated fat 5g
Cholesterol 20mg
Sodium 100mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 22g
Protein 4g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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