Coconut Coffeecake(In Honor Of Lottie Direct)

• 1 pkg. (18.5 oz.; 2 layer size) yellow cake mix
• 1 (11 oz.) can condensed Cheddar cheese soup
• 1/2 c. water
• 2 eggs
• 1 Tbsp. grated lemon rind
• 1 1/2 c. flaked coconut or shredded (if prefer)
• 1/2 c. crushed pineapple, drained
• 1/2 c. chopped walnuts
• 3 Tbsp. butter or margarine, softened
• 1/2 c. unsifted all-purpose flour
• 1/4 c. packed light brown sugar

1. Preheat oven to 350u0b0.
2. Grease and flour a 13 x 9 x 2-inch baking pan.
3. In a large electric-mixer bowl, combine cake mix, soup, water, eggs and lemon rind.
4. Beat until blended, following package directions.
5. Stir in 1 cup of the coconut, the pineapple and the walnuts.
6. Spread batter evenly in pan.

layer, cheddar cheese soup, water, eggs, lemon rind, flaked coconut, pineapple, walnuts, butter, flour, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228829 (may not work)