Chocolate Swirl Coffee Cake

Chocolate Swirl Coffee Cake

(8 servings)    Printable Version
  • 1/3 cup flaked coconut
  • 1/4 cup chopped nuts
  • 1/4 cup sugar
  • 3 Tablespoons butter or margarine - melted
  • 2 cups Bisquick baking mix
  • 1/4 cup sugar
  • 1 egg
  • 2/3 cup water or milk
  • 1/3 cup semisweet chocolate pieces - melted
Heat oven to 400 degrees. Grease an 8 x 8 x 2 inch baking pan.

In a small bowl, stir together the coconut, nuts, 1/4 cup sugar and 1 Tablespoon of the butter; set aside.

Mix baking mix, 1/4 cup sugar, the remaining butter, the egg and the water (or milk). Beat vigorously for 1/2 minute. Pour into the pan.

Spoon melted chocolate over the the batter. With a knife, cut through the batter several times for a marbled effect. Sprinkle coconut mixture evenly over the top.

Bake for 20 to 25 minutes. Serve warm.

Chocolate Swirl Coffee Cake

This recipe is from a vintage 1971 Betty Crocker Recipe Card called "Coffee Cakes - Oven Warm." Copyright General Mills, Inc.

For the unspecified nuts, try chopped walnuts or pecans for best results.

Retro recipe for an easy-to-make coffee cake with streaks of chocolate and a flaky coconut topping. From a 1971 recipe card.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Chocolate Swirl Coffee Cake?
Overall Average Rating = 5 (out of 5)
Based on 2 votes.

Official Member: Team BreakfastFrom nlanham (Team Breakfast Member)
Rating (out of 5):  

Thank you! I have been looking for this recipe for the longest time. This is exactly what I remember. I can't wait to make this again. It was a favorite for a long time and I lost my recipe card.

Comment submitted: 5/2/2019 (#20759)

From Babe1216
Rating (out of 5):  

I first made this in home ec when I was 12 or 13 years old. Just as good as I remember.

Comment submitted: 5/22/2015 (#19425)

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