Pineapple Coconut Coffee Cake

Recipe by Loves2Teach

Because this recipe makes 2 coffee cakes, you could freeze one for later. They also make great gifts! From Southern Living Magazine.

Top Review by ElizaJam123

I was looking for a cake recipe that used pineapple (had some leftover fresh pineapple in the fridge) and coconut. Most recipes here involved a cream cheese frosting...but this one was interestingly different! I loved the combination of ingredients and the broiled topping idea, so I decided to try it. YUMMY!! I cut the recipe in half to make one 8 inch square cake. Used HALF the brown sugar, because I didn't want it too sweet; I'm glad I did because the topping is very sweet, but becomes chewy-gooey, as well as crunchy from the pecans. My family loved it! Overall, a wonderful combination of flavors AND textures!! Thanks for sharing...I'm happy to be the first to review this great recipe!!

Ingredients Nutrition


  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 350°F 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.

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