Coconut Coffee Cake

Cheese soup in a coffee cake?!! This makes a great snack cake that you can just pick up and eat with your hands. I brought it to work and it got raves. No one can believe it has the cheese soup in it! The recipe is from The Carriage House a bed and breakfast inn in California

• Ready In: 1 hr 10 mins
• Serves: 18-24

Ingredients

• 1 (18 1/4ounce) box  yellow cake mix
• 1 (11 ounce) can  condensed cheddar cheese soup
• 1⁄2 cup water
• 2  eggs
• 1  tablespoon  grated lemon rind
• 1  cup  shredded coconut
• 1⁄2 cup crushed pineapple, drained
• 1⁄2 cup  chopped  nuts
• 3  tablespoons butter, softened
• 1⁄2 cup unsifted all-purpose flour
• 1⁄4 cup brown sugar, firmly packed
• 1⁄2 cup  shredded coconut

Directions

1. In a large mixing bowl combine the cake mix, soup, water, eggs, and lemon rind. Beat until blended.
2. Stir in 1 cup of coconut, pineapple, and nuts. Spread the batter evenly in a greased and floured 9x13-inch pan.
3. In another bowl, cut butter into the flour until crumbly. Stir in sugar and the remaining coconut. Sprinkle over the batter.
4. Bake in a 350 oven for 50 minutes or until done.