Ashley Regier
Buhler, Kansas
Coconut Chip Coffee Cake
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 c. sour cream
Filling/Topping:
1/2 c. sugar
1/2 c. flaked coconut
1/2 c. chocolate chips
1/2 c. chopped walnuts
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Spoon half of the batter into a greased 10 inch tube pan. Combine the filling ingredients; sprinkle half over the batter. Repeat layers. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to cool on a wire rack. Yield: 12-16 servings.
*Note: Ashley started working for Adrians in her early high school days…we look forward to her returning from college each Christmas to help us again!
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This recipe is featured in Adrian’s “Between Friends” Cookbook
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