Since I did not have any pecans on hand, I used an equal amount of additional coconut as a substitute. I used one 20 oz can of crushed pineapple and a 15 oz can of a mix of pineapple and papaya. I was a little concerned about getting it out of the cake pan so I used a 7" spring form pan. It was an outstanding cake. The "batter" was quite stiff but the finished cake was moist and delicious. Everyone enjoyed it.
Pineapple-Coconut Coffee Cake
lovemyfigs Posted: 04/09/13