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Pineapple-Banana Coffee Cake




Source of Recipe


Internet


Recipe Introduction


Drain the pineapple well before adding it to the batter; the juice is excellent in the glaze.



List of Ingredients




1 (14 ounce) package Betty Crocker Banana Quickbread Mix
3/4 cup water
3 tablespoons vegetable oil
2 eggs
1/3 cup crushed pineapple, drained, juice reserved
1/4 cup flaked coconut

1 cup confectioners' sugar
1/4 cup crushed pineapple, drained, juice reserved

2 tablespoons flaked coconut


Recipe



1. Heat oven to 350 degrees. Grease bottom only of square pan, 8x8x2 or 9x9x2 inches. Stir quick bread mix, water, oil and eggs in medium bowl until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.

2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3. Spread with Pineapple Glaze (see below). Sprinkle with 2 tablespoons coconut.


Pineapple Glaze: Combine the crushed pineapple with the confectioners suger and add some of the reserved pineapple juice (slowly, and only enough to get a spreadable consistancy. If you add too much liquid you can add a bit more sugar to equalize.) Stir all ingredients until smooth and spreadable.