Coconut Pineapple Coffee Batter Bread/Cake

Name: Coconut Pineapple Coffee Batter Bread/Cake
Prep time: 1 min
Cook time: 1 h 30 min
Total time: 1 h 31 min
Yield: 1 Cake, 6 serving(s)
Ingredients: 44.37 ml margarine or 44.37 ml butter; 29.58 ml dark brown sugar (I use light sometimes); 118.29 ml shredded coconut; 78.78 ml pineapple tidbits; 78.78 ml milk; 78.78 ml sugar; 3.69 ml salt; 59.14 ml shortening; 59.14 ml warm water (for yeast, so NOT hot); 113.39 g package yeast (standard size); 1 egg, beaten; 2.46 ml vanilla; 473.18 ml sifted white flour

Submitted by ColoradoCookin

"No knead, 1 rise. I have no clue where I got this cookbook but I like this recipe, thought I'd share. It's a batter bread so there's only 1 rise and no kneading. Prep time listed includes the rise time."

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Ready In:: 1hr 31mins
Ingredients:: 13
Yields:: 1 Cake
Serves:: 6

ingredients

44.37 ml margarine or 44.37 ml butter
29.58 ml dark brown sugar (I use light sometimes)
118.29 ml shredded coconut
78.78 ml pineapple tidbits
78.78 ml milk
78.78 ml sugar
3.69 ml salt
59.14 ml shortening
59.14 ml warm water (for yeast, so NOT hot)
113.39 g package yeast (standard size)
1 egg, beaten
2.46 ml vanilla
473.18 ml sifted white flour

directions

In an 8x8x2 pan:
Melt the margarine, spread evenly the brown sugar, coconut and pineapple.
Sit aside.
Scald milk in saucepan.
Stir in sugar, salt and shortening.
Add lukewarm water into a bowl, sprinkle in yeast, stir until dissolved.
Stir in lukewarm milk mixture.
Add egg, vanilla and flour.
Stir until well blended, about 1 minute. Turn batter into the prepared pan of the brown sugar mixture.
Let rise in a warm place until doubled in bulk, approx 1 hour and 15m.
Bake at 375 for about 35m.
Turn out of pan immediately.
Yummiest when it's warm.
VARIATION!
Substitute 2 peeled and sectioned oranges or mandarin oranges for the pineapple for an orange coffee cake.