Recipe: Chocolate Coconut Coffee Cake (Bundt cake, no knead yeast dough)

CHOCOLATE COCONUT COFFEE CAKE



FOR THE CHOCOLATE-COCONUT TOPPING:
1/3 cup flour
1 cup sweetened flaked coconut
1/4 cup butter OR margarine
1/3 cup sugar
1 square (1 ounce) semi-sweet chocolate, chopped
1/2 teaspoon Spice Islands Ground Saigon Cinnamon

FOR THE CAKE:
3 cups all-purpose flour, divided use
1/3 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter OR margarine
2 eggs
3 squares (1 ounce each) semi-sweet chocolate, chopped

TO PREPARE THE TOPPING:
Combine all topping ingredients in a large bowl; blend with a pastry blender OR 2 knives until well mixed. Sprinkle half the mixture in bottom of well greased 12-cup fluted tube pan. Reserve remaining topping.

TO MAKE THE CAKE:
Combine 2 cups flour, 1/3 cup sugar, undissolved yeast and salt; set aside.

Heat 1/2 cup water, milk and 1/2 cup butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally.

Stir in remaining 1/2 cup flour and 3 squares chopped chocolate to make a stiff batter. Spoon batter over topping in pan. Sprinkle remaining topping over batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees F for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack.

Makes 1 Bundt cake
Source: Fleishmann's Yeast, ACH Food Companies, Inc.