Pineapple Coconut Coffee Cake

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




  • 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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  1. 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!!


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