Coconut Coffee Cake from Grandma Schlueter
This is a recipe that came from Grandma and we all really like it. You can make it in a 9×9, 8×8 or round cake pan. This recipe is one that will get handed down.
Preheat oven to 350 degrees.
1 teaspoon baking soda
1 cup flour
1/2 cup pecans or sliced almonds
Mix together in separate small bowl.
Cream 1/2 cup (1 stick) unsalted butter then add 1 cup sugar in larger bowl.
Beat in 1 cup sour cream and 1 egg.
Slowly add the flour mixture into the egg mixture.
Spray nonstick shortening in pan of your choice. Cover with 1 full cup of coconut, the large unsweetened flakes look great for this.
Pour the batter over the coconut. Sprinkle the batter with a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or enough to make a thick coating across the pan.
Bake at 350 for 34 -40 minutes or until skewer inserted comes out clean. Check it at 30 minutes to be sure.
Don’t overbake or it will get dry.