Coconut Chip Coffee Cake

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream

Filling/Topping
1/2 cup sugar
1/2 cup flaked coconut
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Instructions
In a mixing bowl, cream butter and sugar.  Add the eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder, baking soda, and salt;  add to the creamed mixture alternately with sour cream.

Spoon half of the batter into a greased 10-inch tube pan.  Combine the filling ingredients;  sprinkle half over the batter.  Repeat layers.  Bake at 350 degrees F. for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.  Yield:  12-16 servings.

– Provided by Cheryl Beck

Coconut Chip Coffee Cake

Click here to download a printable version.

-Provided by Barbara Vance

Congregation-Wide Conversation and Called Church Conference

Our second congregation-wide conversation will be held this Wednesday, May 1, to follow our regular first Wednesday family meal—we are serving pizza!  Please bring a dessert to round out our pizza and salad dinner. Dr. Yelton will lead us in a group discussion that will provide information to the Pastor Search Committee team to use in calling a new pastor. Please make every effort to attend as your thoughts and input are so important to making this a successful process. Thank you! 

We will also approve new Church Leadership Teams and Committees (updated) to serve 2024-2025.