There is no flour used in this delicious coffee cake - only crushed Biscoff Cookies!
Crush the Biscoff Cookies in a food processor so that they are finely chopped but not reduced to powder. Toast the coconut and pecans in a 350 oven separately until slightly browned and fragrant. The pecans take about 6-7 minutes and the coconut less time, about 4-5 minutes. Watch the coconut carefully so it does not burn. Allow to cool to room temperature. In a stand mixer, cream the butter with the sugar. Add the eggs one at a time, mixing well after each addition. Pour in the milk and vanilla and continue to mix gently. Add the crushed Biscoff Cookies, coconut and pecans and pour into a well buttered mold. Note: I read that some people had difficulty removing this cake from a molds so I brushed my mold with melted butter and then also sprayed them with Bakers Joy and my cakes released perfectly. Bake about 340F (160-170 C). My two small bundt pans were done is about 25 minutes. The cake will take take 50-60 minutes in a larger pan. Check with a toothpick at least 5 minutes before the end of the stated times.
View original blog post for this recipe at Savoring Time in the Kitchen