Pineapple-Coconut Coffee Cake
  • Coffee Cake:
  • 1 egg
  • ½ cup granulated white sugar
  • ¼ cup (4 Tablespoons) unsalted butter, melted and cooled
  • 1 can (8 ounces) crushed pineapple in its own juice, undrained
  • 1-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • ½ teaspoon salt
  • Coconut Topping:
  • ½ cup sweetened flaked coconut
  • ½ cup packed light brown sugar
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons cold unsalted butter, cut into bits
  1. For Coffee Cake:
  2. Heat oven to 350 degrees. Grease and 8-inch square baking pan; set aside.
  3. In bowl of electric mixer, beat together egg, white sugar, melted butter, and undrained pineapple until well blended.
  4. Add 1-1/2 cups flour, baking powder, and salt. Mix until well blended. Scrape into prepared baking pan and smooth evenly; set aside.
  5. For Topping:
  6. Place coconut, brown sugar, and 2 Tablespoons flour in small mixing bowl. Toss to combine. Add the 2 Tablespoons butter and using a pastry blender or your fingers, mix gently together to incorporate butter until crumbly. Sprinkle mixture evenly over coffee cake batter in pan.
  7. Bake at 350 degrees for 30 to 35 minutes or until a cake tester comes out clean in the center. Remove to wire rack to cool. Serve warm or room temperature. Cut into desired size squares to serve.
Recipe by The Culinary Cellar at