Pineapple Coconut Coffee Cake

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Pineapple Coffee Cake 2

My husband is fond of coffee cakes, sweet rolls, or anything on the sweet side for the weekends.  I found this easy Pineapple Coconut Coffee Cake recipe yesterday in the pile of vintage recipe clippings I bought last month at Bonnie Slotnick Cookbooks.  I have a feeling I will be making many items from those recipes over time.  There are so many, I should just draw one from a hat each week!

Pineapple Coffee Cake 3

This one turned out to be a good choice.  The coffee cake goes together in minutes and is very moist and wonderful.  It uses a can of crushed pineapple with the juice in the cake.  The topping is a streusel of coconut, brown sugar, butter, and flour.

Pineapple Coffee Cake 5

It can be served warm or at room temperature.  Serve alongside a bowl of fresh fruit and some hot coffee or cup of tea.  Guaranteed to make you smile!

4.5 from 2 reviews
Pineapple-Coconut Coffee Cake
 
Ingredients
  • 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
Instructions
  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.

 

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17 Responses to Pineapple Coconut Coffee Cake

  1. April 25, 2016 at 6:23 am #

    I am so making this tonight!!

    • April 25, 2016 at 7:07 am #

      I hope you and Larry like it!

  2. April 25, 2016 at 9:06 pm #

    I’m anxious to make this for my dad; coconut and pineapple are two of my his favorite foods! Love that it uses all of the juice from the can of crushed pineapple.

    • April 26, 2016 at 8:22 am #

      I liked that too, Denise. It’s probably the reason the cake is so moist!

  3. July 24, 2017 at 11:59 am #

    This cake was a big hit in my home! I substituted half of the butter with coconut oil, in both the cake and the topping. Delicious!

    • July 24, 2017 at 5:28 pm #

      Sounds great, Terrie! I’ll have to try that.

  4. January 7, 2018 at 10:14 am #

    Thank you for the great recipe! My son and I made it for breakfast this morning. It was easy to mix by hand. We reduced the white sugar in the cake layer to 1/3 cup. Perhaps a little rum extract next time to make a piña colada cake?

    • January 9, 2018 at 8:04 am #

      Marla, I love your pina colada cake idea!

  5. June 11, 2018 at 8:17 pm #

    Will this cake work in a bundt pan?

    • June 12, 2018 at 10:21 am #

      Hi Patti! I don’t think the cake would work in a bundt pan because of the topping. Not only is it too much topping for a bundt size pan, but when it would be flipped out, the filling would be on the bottom of the cake. Thanks for writing!

  6. December 29, 2018 at 1:51 pm #

    So good! I subbed with a measure-for-measure gluten free flour blend and it turned out great. Putting this in my recipe book!

    • December 29, 2018 at 8:40 pm #

      Hi Madi- I’m so happy to hear you enjoyed the coffee cake! Thanks for the tip of making it gluten free. I’m sure many people will appreciate knowing that fact!

  7. January 7, 2019 at 7:19 pm #

    I don’t use oil or butter in baking usually, I subbed unsweetened applesauce and it came out delish. I also have to watch fat content for a digestive problem I’ve been having and so I skipped the cocount and butter in the topping and simply sprinkled a mix of cinnamon and sugar on top. It came out great! This is a great choice wanting to watch their fat content while still having a delicious dessert! 😉

    • January 11, 2019 at 11:35 pm #

      Glad you liked it with the changes, Luanne. Thanks for the input.

  8. October 1, 2020 at 5:31 pm #

    I don’t know why every pineapple cake recipe I see online calls for “8 oz” of pineapple! Every can I see in stores in Canada are all 398 ml (which is 14 oz) or an even bigger can. I have never seen an 8 oz can which would be 227 or 250 ml…so I’d have to make 5 cakes to even get close to the measurements or waste part of a can. I also would like to know if this cake would freeze well with the toppings? Thanks!

    • October 3, 2020 at 2:21 pm #

      Hi Christine- I wonder what the reason is why Canada does not carry the 8-ounce size cans? I’m sure that is frustrating for you. Can you order any online? I have never tried to freeze this coffeecake, but I don’t think it would freeze well.

  9. February 25, 2021 at 9:09 am #

    Excellent dessert. I made it with unsweetened flaked coconut, as I thought (for my taste) that the sugar in the topping would be more than enough. As it turned out, I wouldn’t have wanted it any sweeter, but I have less of a sweet tooth than most.

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