COFFEE CAKE
From: Marye
Serves: 8-10 (ring mold)  •  Prep: 10 min  •  Cook: 30 min at 350°

From a handwritten 'What's Cookin'' card (antique cast-iron stove design) — attributed to Reatha Beard in the 'Recipe from the kitchen of' line.

INGREDIENTS
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¼ cup milk
¾ cup sugar mixed with 2 tsp cinnamon
2 cans butter-flake dinner rolls
¼ cup shredded coconut
¼ cup chopped nuts

INSTRUCTIONS
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1. Preheat the oven to 350°F.
2. Separate 1 can of dinner rolls into individual biscuits.
3. Dip each biscuit in the milk, then in the cinnamon-sugar mixture.
4. Slightly overlap them around a ring mold.
5. Sprinkle with the coconut + chopped nuts.
6. Top with another layer of biscuits (same dip + sugar + arrange pattern from the second can of rolls).
7. Bake 30 minutes at 350°F.

[Photos in this folder: 54-20260611153822-coffee-cake.jpg, coffee-cake-card.jpg]
