Coconut Cherry Coffee Cake

10 Min.
30 Min.
6
Ingredients
2
packages Southeastern Mills® Buttermilk Biscuit Mix
2 packages Southeastern Mills® Buttermilk Biscuit Mix
2
teaspoons baking powder
2 teaspoons baking powder
2
tablespoons granulated sugar
2 tablespoons granulated sugar
1
teaspoon vanilla extract
1 teaspoon vanilla extract
cup unsweetened coconut milk
1¾ cup unsweetened coconut milk
1
cup chopped pecans
1 cup chopped pecans
1
cup chopped dried cherries
1 cup chopped dried cherries
2
tablespoons turbinado sugar
2 tablespoons turbinado sugar
Topping
½
cup chopped pecans
½ cup chopped pecans
½
cup flaked coconut
½ cup flaked coconut
½
cup dark brown sugar
½ cup dark brown sugar
3
tablespoons melted butter
3 tablespoons melted butter
Directions
  1. Preheat the oven to 400ºF. Grease a 9” spring form pan. Set aside.
  2. Add the biscuit mix, baking powder, sugar, vanilla extract, and coconut milk to a medium sized mixing bowl. Stir the mixture to combine. Add the pecans and cherries and stir till just blended. Pour the batter into the prepared pan. Sprinkle the top with the turbinado sugar
  3. Place the springform pan directly into the oven and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
  4. Mix the pecans, coconut, brown sugar, and melted butter in a small bowl.
  5. Heat oven to broiler setting. Sprinkle the cake with the topping mixture and place pan directly under the broiler for 2 minutes. Carefully remove the pan from the oven and let rest for 10 minutes before removing from the pan. Serve immediately.