Prep 10 mins
Cook 45 mins
From the North Garden Inn in Bellingham, Washington.
- 2 eggs, lightly beaten
- 1 cup orange juice
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄3 cup vegetable shortening, chilled and cut into 1/2-inch cubes
- 5 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
- 2 (11 ounce) cans mandarin orange segments, drained
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened flaked coconut
- 1⁄3 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- Preheat the oven to 375 degrees F.
- Grease and flour a 9" x 13" baking dish.
- In a small bowl, stir together the eggs, orange juice and vanilla.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
- Using a pastry blender or your fingertips, blend the shortening and butter cubes into the flour mixture until the mixture resembles coarse meal.
- Make a well in the centre of the flour ingredients.
- Using a wooden spoon, stir the egg/juice mixture into the flour/butter mixture until all of the ingredients are moistened.
- Using a rubber spatula, fold in the mandarin orange segments and chocolate chips.
- Scrape the coffee cake batter into the prepared pan and smooth the top with a rubber spatula.
- To make the topping, stir together the coconut, sugar and butter until well combined.
- Sprinkle the topping mixture evenly over the coffee cake batter.
- Bake the coffee cake for 35 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs clinging to it.
- Cool completely in the pan on a wire rack.