Recipe for Coconut Coffee Cake


2 cups (475 ml) Bisquick
2 tbsp (30 ml) melted butter
1 egg
1/2 cup (125 ml) milk
1/2 cup (125 ml) sugar
1/2 cup (125 ml) crushed corn flakes
1/4 cup (60 ml) of grated coconut
1 tsp (5 ml) grated lemon rind
1/2 Cup (125 ml) grated coconut
1/4 Cup (60 ml) sugar
3 tbsp (45 ml) lemon juice


Preheat oven to 400 degrees (200 C.).
Beat egg slightly, add milk, sugar and butter.
Add to bisquick.
Fold in cornflakes, coconut and lemon rind and pour into a 9 inch square greased and floured pan.
Sprinkle coconut over the top of the batter.
Make a paste of sugar and lemon juice and sprinkle over coconut.
Bake at 400 degrees (200 C.) for 25 to 30 minutes or until done.
Do not overbake.
Recipe doubles easily and can be done in a 9 x 13 inch pan. Serve with honey cinnamom butter or cream cheese whipped with honey and a tad of butter if you want.

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