I couldn't get the ask for mix here in Canada so I made a very basic vanilla coffeecake recipe with less milk than you would for the cake and adding the coconut. I made the topping with the nuts and coconut with the addition of 1 tsp of margarine and rubbed it all together. Lowered the oven temp to 350 while I was making the topping and slid them back in for 5 mins. Mine finished up being well baked but very pale but still delicious. :D
1Heat oven to 375°F; spray cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, swirl mix from packet and pecans from foil packet; mix well.
Add butter; with pastry blender or fork, mix until mixture resembles coarse crumbs.
Add 1 teaspoon vanilla and egg; mix well.
Stir in 1/2 cup coconut. Gradually add half-and-half, stirring until soft dough forms
2On lightly floured surface, pat dough to 1/2-inch thickness.
With 2 1/2-inch floured cutter, cut dough into rounds. Pat scraps of dough to 1/2-inch thickness for additional scones.
Place on sprayed cookie sheet.
3Bake at 375°F for 12 to 16 minutes or until light golden brown.
Cool 2 minutes.
Remove from cookie sheet; place on wire rack. Cool 10 minutes.
4In small bowl, combine all glaze ingredients, adding enough milk for desired spreading consistency; blend until smooth.
Spread glaze over warm scones.
Sprinkle with toppings.