Pineapple-Coconut Coffee Cake

Southern Living
Because this recipe makes two coffee cakes, you could freeze one for later. They also make great gifts.
Makes 2 (8-inch) cakes (serving size: about 8 servings per cake)


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2 (20-ounce) cans DOLE Crushed Pineapple, divided
1/2 cup butter or margarine, 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 and divided
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup sweetened flaked coconut


Drain pineapple, reserving 2 tablespoons juice; set pineapple and reserved juice aside.

Beat butter at 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-ounce can coconut, 1 cup pecans, and vanilla.

Spoon batter into 2 greased and floured 8-inch round cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 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 3 to 5 minutes or until lightly browned and bubbly. Cool completely in pans on wire racks.

Created date

November 2003