MANDARIN CHOCOLATE COFFEE CAKE

Mandarin Chocolate Coffee Cake image

Provided by Irmgard

Categories Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

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2 eggs, lightly beaten
1 cup orange juice
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup vegetable shortening, chilled and cut into 1/2-inch cubes
5 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
2 (11 ounce) cans mandarin orange segments, drained
1 cup semi-sweet chocolate chips
1 cup sweetened flaked coconut
1/3 cup granulated sugar
2 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 375 degrees F.
Grease and flour a 9" x 13" baking dish.
In a small bowl, stir together the eggs, orange juice and vanilla.
In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
Using a pastry blender or your fingertips, blend the shortening and butter cubes into the flour mixture until the mixture resembles coarse meal.
Make a well in the centre of the flour ingredients.
Using a wooden spoon, stir the egg/juice mixture into the flour/butter mixture until all of the ingredients are moistened.
Using a rubber spatula, fold in the mandarin orange segments and chocolate chips.
Scrape the coffee cake batter into the prepared pan and smooth the top with a rubber spatula.
To make the topping, stir together the coconut, sugar and butter until well combined.
Sprinkle the topping mixture evenly over the coffee cake batter.
Bake the coffee cake for 35 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs clinging to it.
Cool completely in the pan on a wire rack.