Coconut Coffeecake With Chocolate Chunks

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
Uploaded by: Pamela Salzman


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Ingredients for 8 servings

1 ¾ cups whole spelt flour, whole wheat pastry flour or all-purpose flour*

2 teaspoons aluminum-free baking powder

1 teaspoon fine sea salt

1 cup unsweetened shredded coconut

½ cup (1 stick) unsalted butter, at room temperature (use Earth Balance to make this dairy-free)

¾ cup pure grade A maple syrup or cane sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup unsweetened coconut milk (I like Native Forest and Natural Value, which are BPA-free)

6 ounces bittersweet chocolate bars, broken into ½-inch irregular pieces, divided (or you can buy chocolate pieces)

½ cup unsweetened flaked coconut

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