Makes 2 (8-inch) cakes (serving size: about 8 servings per cake)

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

How to Make It

Step 1

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

Step 2

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.

Step 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-ounce can coconut, 1 cup pecans, and vanilla.

Step 4

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

Step 5

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.

Step 6

Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut. Spread evenly over cakes.

Step 7

Broil 5 1/2 inches from heat 3 to 5 minutes or until lightly browned and bubbly. Cool completely in pans on wire racks.

Ratings & Reviews

lovemyfigs's Review

April 09, 2013
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.