You'll Need:

2/3 cup flaked coconut
1/4 cup chopped toasted pecans
1/3 cup mini chocolate chips
1/2 cup firmly packed brown sugar, divided
1 tablespoon butter or margarine, melted
2 cups buttermilk baking mix
1 egg
2/3 cup milk
2 tablespoons vegetable oil

Procedure:

In greased 9 x 2-inch microwave safe dish (preferably glass), combine coconut, pecans, chocolate pieces, 1/4 cup brown sugar and butter. Mix well. In bowl, combine baking mix, remaining 1/4 cup brown sugar, egg, milk and oil, mixing until smooth. Pour over coconut mixture in dish. Microwave on HIGH for 4 to 5 minutes, turning dish 1/4 turn after 2 minutes. Cool on counter 5 minutes. Invert onto serving plate. If cake does not release from baking dish, return to oven on serving plate, covered by baking dish and microwave 1 minute.

Category: Breakfast