Serves: 7
Total Calories: 323
Prep time:
Cook time:
Total time:
Heat oven to 400°. Grease an 8x8-inch square pan. Mix coconut, nuts, 1/4 cup sugar, and 1 tablespoon butter. Set aside. Beat remaining ingredients (including remaining sugar and butter), except chocolate chips and coffee, in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled effect. Sprinkle coconut mixture evenly over top. Bake 20–25 minutes or until golden brown. Serve warm.
Some recipes, especially older ones, tell you to melt chocolate over hot water, and that works fine. But microwaving it is so much easier—one to two minutes! Small amounts melt quicker, so just start with a minute, then stir. If you feel any lumps, put it back for another twenty seconds or so, and stir till smooth.
This Cappuccino-Chocolate Coffeecake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.
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