To make this coconut pecan coffee cake, I used the following recipe (adapted from Ultimate Bread Machine Cookbook
Dough:
1/4 cup warm water
1 extra large egg
3/4 cup plain yogurt
2 tablespoons butter, softened
3/4 teaspoon salt
2 tablespoons brown sugar
2 1/2 cups bread flour
1 cup whole wheat flour
2 1/4 teaspoons dry yeast
Filling:
6 tablespoons butter, softened
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup flaked coconut
1/2 cup finely chopped pecans
1 egg beaten with 1 teaspoon water for egg wash
Icing:
1/2 cup confectioner’s sugar
1/4 teaspoon vanilla
2 teaspoons warm water
Add all dough ingredients to your bread machine and select “dough” cycle. At the end of the cycle, punch down dough and roll into a 24″ x 8″ rectangle. Spread butter over top of dough. Combine filling ingredients and sprinkle on top of dough.
Roll up tightly, jelly-roll fashion, pinching long seam closed. Form into an oval and pinch ends together. Place on a greased baking pan and cut at 1-inch intervals with a sharp knife, three quarters of the way through. Fan slices open slightly, cover, and let rise 45 minutes – 1 hour.
Brush with egg wash and bake at 375 degrees 20 minutes or until golden brown. Cool on wire rack. Combine icing ingredients and drizzle over cooled cake.
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