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Ring: Coconut Pecan Ring

Source of Recipe

Holiday Cooking, BH&G


List of Ingredients

1/2 cup shredded coconut
1/2 cup finely chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
3 eggs -- lightly beaten
1 8 ounce cart dairy sour cream
or light dairy sour cream
1/3 cup milk
1 teaspoon vanilla

BOURBON DRIZZLE
1 cup sifted powdered sugar
1/4 teaspoon vanilla or coconut extract
1 tablespoon bourbon
milk


Recipe

GENEROUSLY grease a 10-inch fluted tube pan. Sprinkle half of the coconut and half of the pecans evenly over the bottom. For filling, combine the remaining coconut and pecans, the brown sugar, and cinnamon in a bowl. Set pan and filling aside. STIR together the flour, granulated sugar, baking powder, and salt in a large mixing bowl. Using a pastry blender or fork, cut in butter or margarine till mixture resembles coarse crumbs. Make a well in the center of the day mixture.

STIR together eggs, sour cream, milk, and vanilla in a medium bowl till combined. Add sour cream mixture all at once to day mixture. Stir just till moistened. Remove 1 cup of the batter and stir it into the filling. SPREAD half of the plain batter into the prepared pan. Spoon the filling over batter. Then carefully spoon remaining plain batter over filling.

BAKE in a 325ºF oven for 45 to 50 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in the pan on wire rack for 10 minutes. Invert onto a serving plate. Remove pan and cool for 15 minutes more. Top coffee cake with Bourbon Drizzle. Serve warm. Makes 12 to 16 servings. BOURBON DRIZZLE: Stir together 1 cup sifted powdered sugar 1/4 teaspoon vanilla or coconut extract, and 1 tablespoon bourbon. Add milk, 1 teaspoon at a time, till icing is smooth and of drizzling consistency. Make-Ahead Tip: Store cooled cake, wrapped in plastic wrap or foil, at room temperature up to 3 days. Rewarm to serve. Freeze undrizzled cake for up to 3 months; thaw wrapped cake at room temperature, then top with drizzle.