Recipe: Tropical Coffee Cake with Coconut Topping (using one-layer cake mix)

TROPICAL COFFEE CAKE

FOR THE TOPPING:
1/2 cup flaked coconut
1/2 cup chopped nuts
1/3 cup sugar
1 tsp. ground cinnamon
FOR THE CAKE:
1 (single-layer size/9 oz.) pkg. yellow cake mix (like Jiffy cake mix)
1 (11 oz.) can mandarin oranges
1/2 cup vegetable oil (as needed)
2 eggs

Grease a 9x2-inch round dish by putting small amount of shortening on piece of waxed paper and rubbing over surface of dish.

TO PREPARE THE TOPPING:
Measure coconut, nuts, sugar and cinnamon in small bowl. Stir with a fork to mix. Set aside.

TO PREPARE THE CAKE:
Put cake mix in medium mixing bowl. Stir with fork to smooth out lumps; set aside.

Open can of oranges; drain 1/4 cup of juice into 2-cup glass liquid measure. Throw away remaining juice. Add oil to the reserved juice; to make 3/4 cup total liquid. Add eggs to the oil and juice. Stir mixture with fork until well-blended.

Add liquid ingredients to cake mix. Stir until well-blended with wooden Spoon; batter will be slightly lumpy. Spread batter in prepared dish. Lay drained oranges, one at a time, evenly on top of batter. Sprinkle with coconut topping.

Bake at 350 degrees F (325 degrees for glass dish) 45 to 55 minutes, or until top springs back when lightly pressed with finger.

OR, TO COOK IN MICROWAVE OVEN:
On full power 3 minutes 15 seconds. Turn dish one half turn. Cook on full power 3 minutes 15 seconds to 4 minutes, or until top springs back when lightly pressed with finger.

Makes 1 (9-inch) coffee cake
From: Recipelink.com
Source: Vintage newspaper recipe clipping, not dated