Pineapple Coconut Coffee Cake

Recipe by Loves2Teach
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READY IN: 1hr
SERVES: 16
YIELD: 2 Cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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