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Because this recipe makes 2 coffee cakes, you could freeze one for later. They also make great gifts! From Southern Living Magazine.
- 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
- Drain pineapple, reserving 2 tablespoons of juice, set pineapple and reserved juice aside.
- Beat butter at a 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.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating well.
- Stir in 1 1/2 cups drained pineapple, 3 1/2 oz can coconut, 1 cup pecans, and vanilla.
- Spoon batter into 2 greased and floured 8-inch cake pans.
- Bake at 350°F for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pans on wire racks for 10 minutes.
- Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut.
- Spread evenly over cakes. Broil 5 1/2 inches from heat for 3-4 minutes, or until lightly browned and bubbly.
- Cool completely in pans on wire racks.