Chocolate Swirl Coffee Cake

Chocolate Swirl Coffee Cake

Lori 1975

2/3 cup flaked coconut

1/2 cup chopped nuts

1/2 cup sugar

6 Tablespoons margarine or butter

4 cups Biscuick mix

1/2 cup sugar

2 eggs

1 1/3 cup water or milk

2/3 cup chocolate chips melted

Heat oven 400 degrees, grease baking dish. 9 X 12 pan. In small bowl, stir coconuts, nuts, 1/2 cup sugar, 2 T butter, set aside.

Mix bisquick mix, 1/2 cup sugar, remaining butter, and the eggs and water. Beat vigorously 1/2 minute, pour into pan.

Spoon chocolate over batter; with knife cut through several times for marble effect. Sprinkle coconut mixture over top.

Bake 20- 25 minutes. Serve warm.

My mom made this recipe in 1975, she would have been 16 at the time. She told me she used to be a part of a recipe collection mail subscription, and this recipe came from that. How fun to be baking a recipe my mom made 45 years ago when she was a teenager!

I don’t typically keep box mixes on hand, but I had a fun time using Bisquick for this recipe. I found out that Bisquick is dairy and egg free, which makes it very adaptable for dietary needs. There is also a gluten free version of Bisquick if that suits your needs.

This coffee cake recipe does call for butter and eggs though, so if you’re looking for an alternative, you can swap the margarine/butter out for vegan spread, and choose a vegan egg replacement, there are many ways you can do it, but here are a few:

1 Tbl ground flax mixed with 3 Tbl water = 1 egg

1 Tbl chia seeds mixed with 3 Tbl water = 1 egg

¼ cup applesauce or ¼ cup mashed banana = 1 egg

I baked my coffee cake in a 10 inch springform pan, though the recipe called for a 9x13, and ended up adding on about 10 minutes to the baking time and covering the top with aluminum foil to keep the topping from burning.

The cake turned out to have a sturdy, cakey texture, and a crisp candy-like topping. 

The caramelization of the sugar on the walnuts and coconut, on top of the melty chocolate, really reminded us of a candy bar. I sprinkled some powdered sugar on top for its adorability factor.