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Another great recipe, Sharon! We thought this cake was fantastic. I didn't have any sour cream on-hand, so I replaced it with yogurt. Even with this substitution, the cake is very rich (which is a good thing, in my opinion). I picked this recipe in order to use up some egg yolks, but I'll be making it when I don't have any extra yolks sitting around, too. Thanks!

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Aunt Cookie June 30, 2008

I am re-reviewing this because I did not serve it warm the first time. This is a very good coffee cake. DH and I both enjoyed it. The topping is OH SO GOOD! It is okay cold, but warm is YUMM-MY! Thank you Sharon.

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Chef Mommie September 16, 2006
Toasted Coconut Coffee Cake