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(created by Nina Swan-Kohler)
Make this the night before for an easy breakfast in bed for Mom.
4 cups Pioneer Biscuit and Baking Mix
1/2 cup nuts (almonds, pecans or macadamia nuts)
1/2 cup coconut
1 cup Burleson's Honey
1 cup low-fat pina colada or pineapple yogurt
1/4 cup butter or margarine, melted (1/2 stick)
2 eggs, slightly beaten
1 teaspoon Adams Best Vanilla
1 teaspoon Adams Coconut Flavor
1 teaspoon Adams Pineapple Extract
Place Pioneer Biscuit and Baking Mix, nuts and coconut in large bowl, make a well. In another bowl, combine Burleson's Honey, yogurt, milk, eggs and Adams flavorings. Stir into biscuit mix until moistened. Spoon batter into an oiled bundt (tube) baking pan. Cover with plastic wrap and refrigerate over night.* When ready to bake, remove coffee cake from refrigerator and preheat oven to 325 degrees. Bake for 40-45 minutes or until a wooden pick inserted comes out clean. Place on wire rack to cool for 10 minutes. Invert to remove cake from pan. Place on serving platter.
Glaze: Combine 1/4 cup Burleson's Honey and 1/4 cup (1/2 stick) melted butter or margarine; pour over coffee cake. Serve warm or at room temperature. Makes 16 servings.
* To bake now, follow same baking instructions.
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