Coffee Crunch Cake

  • 1 pkg. yellow cake mix
  • 3/4 c. skim milk
  • 1/4 c. margarine, softened
  • 3 eggs
  • 3/4 c. coconut -- divided
  • 3/4 c. pecans, chopped -- divided
  • 1/4 c. hard coffee candies, crushed
  • 1/2 c. brown sugar, packed
  • 2 T. flour
  • 2 tsp. cinnamon

Preheat oven to 350 degrees. Spray a 9 1/2-inch springform pan with cooking spray. Set aside.

In a large bowl, mix the cake mix, milk, margarine, eggs, 1/4 c. coconut, 1/4 c. pecans and coffee candy until well blended. Pour 1/2 of the batter into the prepared pan. Reserve the other 1/2 of the mixture.

In a small bowl, combine the 1/2 c. coconut, 1/2 c. pecans, brown sugar, flour and cinnamon. Toss well to mix. Sprinkle 1/2 of the mixture over the batter in the pan. Carefully spread the remaining batter over the first two layers and sprinkle the remaining sugar mixture over the top.

Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean and the top of the cake is golden brown. Allow to cool completely before unlocking the spring. If desired, serve with vanilla ice cream or whipped topping.

  • Yields: one 9 1/2-inch cake
  • Preparation Time: 1 hour and 20 minutes
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