Coffee Cake

The only other coffee cake I have made is my grandmother's Rivel Kuchen, which I make every Christmas. This coffee cake was chosen because I had all the (organic) ingredients in my kitchen. Very quick, easy and tasty.

Yogurt Coconut Coffee Cake (from Breakfast in Bed)
.5 cup butter
.5 cup shortening
1 cup sugar
2 eggs
2 cups flour (I used part whole wheat pastry, part all purpose white)
1 tsp baking soda
.5 tsp salt
1 cup yogurt (I used vanilla nonfat)
1 tsp vanilla extract

For the topping:
.33 cup sugar
.33 cup brown sugar
1 tsp cinnamon
.5 cup coconut (I used unsweetened)

Preheat oven to 350.
In a large bowl, cream butter, shortening, and sugar. Beat in eggs. Sift together flour, soda, and salt. Add to butter mixture. Stir in yogurt and vanilla; mix well. For topping, in a small bowl, combine sugars, cinnamon, and coconut.
Pour half the mixture into a greased and floured 9 x 13 baking dish. Sprinkle with half the topping. Pour remaining batter on top and sprinkle with remaining topping. Bake at 350 for 30 minutes until cake tests done.

Serves 12

Note: I just put all the topping on top, none in the middle. You could get by with using a little less this way, and it is easier.