Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pineapple Coconut Coffee Cake Recipe
    Lost? Site Map

    Pineapple Coconut Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Loves2Teach's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 16

    Yield:

    Cakes

    Units: US | Metric

    Directions:

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

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on May 28, 2009

      45

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pineapple Coconut Coffee Cake

    Serving Size: 1 (162 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 430.1
     
    Calories from Fat 138
    32%
    Total Fat 15.4 g
    23%
    Saturated Fat 4.1 g
    20%
    Cholesterol 26.4 mg
    8%
    Sodium 239.6 mg
    9%
    Total Carbohydrate 71.9 g
    23%
    Dietary Fiber 2.2 g
    9%
    Sugars 54.4 g
    217%
    Protein 4.1 g
    8%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites