Pineapple-Coconut Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Because this recipe makes two coffee cakes, you could freeze one for later. They also make great gifts. Ingredients:
2 (20-ounce) cans dole crushed pineapple, divided |
1/2 cup butter or margarine, softened |
1 cup granulated sugar |
1 cup firmly packed brown sugar |
2 large eggs |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 (3 1/2-ounce) can sweetened flaked coconut |
1 1/4 cups chopped pecans, toasted and divided |
1 teaspoon vanilla extract |
2 cups powdered sugar |
1/4 cup sweetened flaked coconut |
Directions:
1. Drain pineapple, reserving 2 tablespoons juice; set pineapple and reserved juice aside.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add eggs, one at a time, beating after each addition.
3. Combine flour and next 3 ingredients; gradually add to butter mixture, beating well. Stir in 1 1/2 cups drained pineapple, 3 1/2-ounce can coconut, 1 cup pecans, and vanilla.
4. Spoon batter into 2 greased and floured 8-inch round cakepans.
5. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.
6. Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut. Spread evenly over cakes.
7. Broil 5 1/2 inches from heat 3 to 5 minutes or until lightly browned and bubbly. Cool completely in pans on wire racks.
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