Coffee Cake Recipe makes an easy, no bake party coffee cake, made yummy with graham crackers, coconut and pecans and topped with a creamy evaporated milk icing.
Serve at parties, special events, holidays or for any day
To serve, cut into square, rectangular, or
diagonal shaped bars.
To make a nice presentation, place cake squares or other shapes on
a paper doily onto a serving tray or plate.
Line the bottom of a 9" x 13" pan with whole graham crackers.
Melt butter in a saucepan or skillet on low heat.
Best melted in small dish in microwave about 30 seconds.
In a mixing bowl, beat egg, evaporated milk, and sugar together.
Stir in melted butter and bring all to a boil in the saucepan.
from heat and stir in the one cup of cracker crumbs, pecans and coconut.
Spread on top
of whole crackers already in pan.
Cover top with whole graham crackers.
It is like you are making a graham cracker sandwich.
Prepare your Icing For Coffee Cake Recipe.
Pour icing over mixture in the cake pan immediately so the icing will get warm enough to thin out and penetrate the graham crackers a little.
The hot icing softens up the graham crackers.
Cream all together until smooth.
Spread on top of cake in pan.
Cover with plastic wrap and refrigerate coffee cake overnight.
That helps it all blend together.
Serve cold or at room temperature.
Interesting, in early days Coffee Cake Recipes actually contained brewed coffee as an ingredient in the cake formula.
Some of those old recipes called for coffee extract, instead.
Most of those old coffee cakes called for molasses, fruits (the types you would put in a fruitcake today) and spices.
One recipe calling for a cup of strong coffee was in an old cookbook, "Breakfast, Luncheon and Tea", Marion Harland [Scribner, Armstrong & Co.: New York] 1875 (p. 332)