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    Pineapple-Coconut Coffee Cake


    Source of Recipe


    Southern Living 9/03


    Recipe Introduction


    Because this recipe makes two coffee cakes, you could freeze one for later. They also make great gifts.


    List of Ingredients


    • 2 (20 oz) cans crushed pineapple, divided
    • 1/2 cup butter, softened
    • 1 cup sugar
    • 1 cup firmly packed brown sugar
    • 2 large eggs
    • 2 1/2 cups flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1 (3 1/2 oz) can sweetened flaked coconut
    • 1 1/4 cups chopped pecans, toasted and divided
    • 1 tsp vanilla extract
    • 2 cups powdered sugar
    • 1/4 cup sweetened flaked coconut


    Instructions


    1. Drain pineapple, reserving 2 T juice; set pineapple and reserved juice aside.
    2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and brown sugar, beating well. Add eggs, one at a time, beating after each addition.
    3. 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.
    4. Spoon batter into 2 greased and floured 8" round cakepans.
    5. Bake at 350 degrees for 35 to 40 minutes. Cool in pans on wire racks 10 minutes.
    6. Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut. Spread evenly over cakes.
    7. Broil 5 1/2" from heat 3 to 5 minutes or until lightly browned and bubbly. Cool completely in pans on wire racks.


    Final Comments


    Makes 2 (8") cakes - about 8 servings per cake
 

 

 

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