Coffee Coconut Cake

Coffee Coconut Cake

The rich, dark flavor of coffee and the sweet, tropical taste of coconut lend an exotic flair to this delicious cake. Equally good warm or at room temperature, topped with a dollop of whipped cream. A perfect choice for the book club or afternoon tea.

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PREP TIME (MIN)

20

TOTAL TIME (MIN)

60

SERVINGS

12

Ingredients

  • 1 1/2 cupsall-purpose flour
  • 3/4 cupsugar
  • 1 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1 teaspooncinnamon
  • 1/2 cupKellogg's® All-Bran® Original cereal
  • or 1/2 cupKellogg's® All-Bran® Bran Buds® cereal
  • 1 cupcold, strong coffee
  • 1/4 cupvegetable oil
  • 1 tablespoonvinegar
  • 1/2 teaspoonalmond extract
  • 1/2 cupflaked coconut, divided

Kellogg's® All-Bran® Bran Buds® Cereal

Directions

1. Stir together flour, sugar, soda, salt and cinnamon. Set aside. 2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and coffee. Let stand about 2 minutes or until cereal softens. Stir in oil, vinegar, almond extract and 1/3 cup of the coconut. Add flour mixture, stirring until well combined. Spread evenly in 8 x 8 x 2-inch baking pan coated with cooking spray. Sprinkle remaining coconut over batter. 3. Bake at 350° F about 25 minutes or until wooden pick inserted near center comes out clean. Serve warm or cold with whipped topping, if desired.