Coffeecake With Coconut-Pecan Topping

This is a nice, dense and moist coffee/snack cake. I made it today and we really are enjoying it! The topping reminds me of the frosting on a german chocolate cake. This cake comes together quickly - no muss or fuss! I baked mine in a 9" pan, and it was ready in 20 minutes.

• Ready In: 28 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1 1⁄2 cups Bisquick
• 1⁄2 cup granulated sugar
• 1  eggs or 1⁄4 cup egg substitute
• 1⁄2 cup milk
• 2  tablespoons  light plain yogurt or 2  tablespoons light sour cream
• 2  teaspoons vanilla extract

• TOPPING

• 1⁄2 cup coconut, shredded
• 1  tablespoon flour
• 1⁄3 cup brown sugar
• 1⁄4 cup pecans, chopped
• 3  tablespoons margarine, softened
• 2  tablespoons milk

Directions

1. Preheat oven to 350*. Grease and flour a 8" or 9" baking pan (i used "pam').
2. Combine all the cake ingredients in a bowl and beat 3 minutes with a mixer on "medium" speed.
3. Pour into prepared pan and bake @ 350* for 20-30 minutes, depending on pan size and your oven. Remove cake from oven. Cool 5 minutes.
4. Meanwhile, make the topping. Combine all lthe ingredients, mixing well.
5. Spread over warm cake. .
6. Turn oven on to "broil" and place cake 3" from heat.
7. Broil 2-3 minutes until topping is golden.