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Ingredients
- 4 c. Unsifted flour
- 1 tsp Baking pwdr
- 2/3 c. Shortening
- 1/2 tsp Salt
- 2Â 1/2 c. Granulated sugar
- 1 tsp Cinnamon
- 2 x Large eggs, prebeaten
- 1Â 1/2 c. Buttermilk
- 1 tsp Baking soda
- 1 c. Brown sugar
- 1/2 c. Coconut
Directions
- Blend first five ingredients together, and set aside one c. of this mix as a topping base for use later. In separate bowl, mix the Large eggs, buttermilk and baking soda together. Then blend the remaining portion of the original crumb mix, stirring thoroughly. There will be some small lumps in the batter. Add in 1 c. brown sugar, 1/2 c. coconut and 1 tsp. cinnamon to the c. of original crumb topping mix, set aside earlier.
- Pour coffee cake batter mix into 3 greased and floured 8" cake pans.
- Sprinkle topping equally on top of batter in all 3 pans. Bake at 350 for 35 min.
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