Coconut Coffee Cake

• FOR THE COCONUT AND NUT MIXTURE:
• 1/2 cups Sugar
• 3/4 cups Chopped Pecans
• 3/4 cups Unsweetened Coconut Flakes
• 1 teaspoon Cinnamon
• FOR THE CAKE:
• 1 whole Egg
• 1 whole Egg Yolk
• 1 cup Canned Lite Coconut Milk
• 1/2 teaspoons Vanilla
• 1/3 cups Sugar
• 1-1/4 cup All-purpose Flour
• 1 package (3.4 Oz. Size) Instant Vanilla Pudding Mix
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 5 Tablespoons Unsalted Butter, Softened
• FOR THE ICING:
• 1/2 cups Powdered Sugar
• 1/4 teaspoons Vanilla
• 1 Tablespoon Canned Lite Coconut Milk

1. Preheat the oven to 350 F. Grease a 9x9 baking dish.
2. In a small bowl stir together the ingredients for the coconut-nut mixture. Set aside.
3. In another small bowl whisk together the egg, egg yolk, coconut milk, and vanilla.
4. In a large bowl using an electric mixer, mix together the sugar, flour, pudding mix, baking powder, and salt. Add the butter and mix on medium for about 90 seconds. The butter should be evenly distributed throughout the flour mixture. Add the wet ingredients and beat until combined, about 30-60 seconds.
5. Pour half of the batter into the baking dish. Top batter with half of the coconut-nut mixture. Top this with the remaining cake batter, then sprinkle the remaining coconut-nut mixture on top.
6. Bake for 30-40 minutes or until an inserted toothpick comes out with slight crumbs. Remove from oven.
7. In a small bowl stir together the icing ingredients and drizzle on top of the cake. Let the cake sit for 10 minutes before cutting and serving.
8. Note: The coconut flavor is quite subtle. To make it stand out more add 1/4 teaspoon coconut extract and/or replace the vanilla instant pudding mix with coconut instant pudding mix.

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Taken from tastykitchen.com/recipes/desserts/coconut-coffee-cake/ (may not work)