Cookie Bookie

Coconut Chocolate Chip Coffeecake

Ingredients
1 tablespoon dry bread crumbs
2 cups unbleached all-purpose flour
1 1/2 cups packed light brown sugar , plus 2 tablespoons, (divided)
1 teaspoon table salt
10 tablespoons unsalted butter ( 1 1/4 sticks), softened
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk (or low-fat plain yogurt)
1 large egg , at room temperature
1 teaspoon vanilla extract
1 cup chocolate chips (preferably miniature)
1 cup sweetened shredded coconut
1/2 cup walnuts (or pecans), finely chopped

1. Adjust oven rack to center position and heat oven to 350 degrees. Generously grease bottom and lightly grease sides of 10-inch springform pan. Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat. Tap out excess crumbs.

2. Whisk flour, all but 1/2 cup of the brown sugar, and salt in large mixing bowl until blended. Add butter and cut with whisk until mixture resembles coarse crumbs. Remove 1 cup of crumbs to separate bowl.

3. Whisk baking powder and soda into mixture remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla; whisk vigorously until batter is thick, smooth, fluffy, and frostinglike, 1 1/2 to 2 minutes. Using a rubber spatula, stir in chocolate chips, then scrape batter into prepared pan and smooth top.

4. Add coconut, nuts, and remaining 1/2 cup brown sugar to reserved crumbs; toss with a fork or your hands until blended. Sprinkle crumbs over batter, pressing lightly so that mixture adheres. Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to rack; remove pan sides. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.