Chocolate Crunch Coffee Cake

Happy National Coffee Cake Day!

The inspiration for this moist, just-sweet-enough cake was the delicious vanilla-almond granola that a nearby grocery store sells in its produce department.  Feel free to substitute your favorite variety.

1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup semi-sweet chocolate chips
1/2 cup shredded, sweetened coconut, toasted (See directions below.)
1 heaping cup vanilla-almond granola
2 tablespoons melted butter

Preheat the oven to 350 degrees.  Grease and flour a 9" square baking pan;  set aside.  Pour the 1/2 cup coconut into another cake pan and bake for 5-7 minutes or until light brown.  Set aside to cool.

For the cake, cream together the 1/2 cup butter with the sugar and extracts.  Add the eggs and beat at high speed for 1 minute.  Combine flour, baking powder, baking soda and salt.  Add to the creamed mixture; stir to combine.  Add buttermilk and beat until a smooth batter is formed.  Fold in chocolate chips and cooled coconut.  Spread the batter into the prepared square baking pan.

Cover the top with the granola.  Evenly pour the melted butter over the top.  Bake for approximately 25 minutes or until cake is golden brown, firm and starts to pull away from the sides.