Pineapple Coconut Coffee Cake Recipe

Name: Pineapple Coconut Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 (20 ounce) cans crushed pineapple; 1/2 cup margarine or 1/2 cup butter, 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; 1 teaspoon vanilla extract; 2 cups powdered sugar; 1/4 cup additional sweetened flaked coconut

Servings: persons

2 (20 ounce) cans crushed pineapple
1/2 cup margarine or 1/2 cup butter, 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
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup additional sweetened flaked coconut

1
Drain pineapple, reserving 2 tablespoons of juice, set pineapple and reserved juice aside.
2
Beat butter at a medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well.
3
Add eggs, one at a time, beating after each addition.
4
Combine flour and next 3 ingredients; gradually add to butter mixture, beating well.
5
Stir in 1 1/2 cups drained pineapple, 3 1/2 oz can coconut, 1 cup pecans, and vanilla.
6
Spoon batter into 2 greased and floured 8-inch cake pans.
7
Bake at 350u00b0F for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
8
Cool in pans on wire racks for 10 minutes.
9
Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut.
10
Spread evenly over cakes. Broil 5 1/2 inches from heat for 3-4 minutes, or until lightly browned and bubbly.
11
Cool completely in pans on wire racks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (20 ounce) cans crushed pineapple, 1/2 cup margarine or 1/2 cup butter, softened, 1 cup granulated sugar, 1 cup firmly packed brown sugar, and more.

Yes, Pineapple Coconut Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Coconut Coffee Cake

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