Bolo de café com coco,pecan e chocolate(Chocolate Coconut Pecan Coffee Cake)

2/3 xícara (cup)coco em flocos(flaked coconut)
1/4 xícara(cup)pecans torrados, picados(toasted pecans, chopped)
1/3 xícara(cup)gotas de chocolate(Mini chocolate chips)
1/2 xícara(cup)açúcar mascavo (brown sugar)
1 colher de sopa (TB)manteiga ou margarina(Butter or margarine, melted)
2 xícara (cups)mistura de bicarbonato/fermento para bolo(buttermilk baking mix)
1 grande (large)ovo (Egg)
2/3 xícara (cup) (milk)
2 colheres(TB) oleo vegetal(vegetable oil)

Temperatura do forno (Oven temp) Ãlta no microondas (High on microwave)

Misture ou combine coco, os pecans, pedaços de chocolate, 1/4 xícara de açúcar mascavo e manteiga em um prato de vidro para microondas.  Misture bem. Em tigela, misture bicarbonato de mistura, 1/4 xícara de açúcar mascavo, ovos, leite e óleo, misturando até ficar homogêneo. Despeje sobre a mistura o coco.  Ligar o microondas em alta temperatura de 4 a 5 minutos.

Combine coconut, pecans, chocolate pieces, 1/4 cup brown sugar and butter in a microwave safe glass dish.
Mix well. In bowl, combine baking mix, remaining 1/4 cup brown sugar, egg, milk and oil, mixing until smooth.
Pour over coconut mixture in dish.

Microwave on HIGH for 4 to 5 minutes, turning dish 1/4 turn after 2 minutes.
Cool on counter 5 minutes. Invert onto serving plate.

If chocolate coconut pecan coffee cake does not release from baking dish, return to microwave on serving plate, covered by baking dish and cook for 1 minute.