Pineapple Paradise Coffee Cake: Tropical Coconut & Pecan Delight

Absolutely! Let’s dive into the delightful recipe for Pineapple Coconut Coffee Cake. 🍍🥥☕️

Pineapple Coconut Coffee Cake Recipe

Overview:

Name: Pineapple Coconut Coffee Cake
Cook Time: 45 minutes
Prep Time: 15 minutes
Total Time: 1 hour
Description: Because this recipe makes 2 coffee cakes, you could freeze one for later. They also make great gifts! From Southern Living Magazine.
Category: Breads
Keywords: Breakfast, Lunch/Snacks, Pineapple, Coconut, Tropical Fruits, Fruit, Nuts, Low Protein, Christmas, Brunch, < 60 Mins, For Large Groups, Oven, Freezer, Easy, Inexpensive
Servings: 16
Yield: 2 Cakes

Ingredients:

Quantity	Ingredient
2 cans	Crushed pineapple
1/2 cup	Margarine
1 cup	Butter
2 cups	Granulated sugar
2 cups	Brown sugar
4	Eggs
5 cups	All-purpose flour
2 tsp	Baking powder
1 tsp	Baking soda
1 tsp	Salt
3 1/2 cups	Sweetened flaked coconut
2 cups	Pecans, chopped
1 tsp	Vanilla extract
1 cup	Powdered sugar

Instructions:

Preparation:
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- Drain the crushed pineapple, reserving 2 tablespoons of juice. Set the pineapple and reserved juice aside.
Making the Batter:
- In a large bowl, beat the margarine and butter at a medium speed with an electric mixer until creamy.
- Gradually add the granulated sugar and brown sugar, beating well until the mixture is fluffy.
- Add the eggs, one at a time, beating well after each addition.
Combining Dry Ingredients:
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, beating well until everything is incorporated.
Adding Pineapple, Coconut, and Pecans:
- Stir in 1 1/2 cups of the drained crushed pineapple, 3 1/2 cups of sweetened flaked coconut, 1 cup of chopped pecans, and vanilla extract. Mix until evenly distributed.
Baking:
- Preheat your oven to 350°F (175°C).
- Grease and flour 2 8-inch cake pans.
- Divide the batter equally between the prepared pans, spreading it out evenly.
Baking Time:
- Bake the cakes in the preheated oven for 35-40 minutes, or until a wooden pick inserted into the center comes out clean.
Cooling:
- Once baked, remove the cakes from the oven and let them cool in the pans on wire racks for about 10 minutes.
Preparing the Glaze:
- While the cakes are cooling, prepare the glaze.
- In a bowl, stir together the powdered sugar, remaining crushed pineapple, reserved juice, remaining chopped pecans, and 1/4 cup of sweetened flaked coconut.
Glazing and Browning:
- Spread the glaze evenly over the warm cakes.
- Place the cakes under the broiler, about 5 1/2 inches from the heat, for 3-4 minutes, or until the glaze is lightly browned and bubbly.
Final Touch:
- Once browned to perfection, remove the cakes from the broiler and let them cool completely in the pans on wire racks.

Serving and Storing:

Enjoy a slice of this Pineapple Coconut Coffee Cake with your morning coffee or as a delightful snack.
These cakes also make fantastic gifts, so consider sharing the tropical goodness with friends and family.
For storing, you can freeze one cake for later enjoyment, keeping its freshness intact.

Nutritional Information (per serving):

Calories: 430.2
Total Fat: 15.4g
- Saturated Fat: 4.2g
Cholesterol: 26.4mg
Sodium: 239.6mg
Total Carbohydrates: 71.9g
- Dietary Fiber: 2.3g
- Sugar: 54.4g
Protein: 4.2g

This Pineapple Coconut Coffee Cake is a tropical delight that brings the flavors of pineapple, coconut, and pecans together in a moist and delicious treat. With its simple preparation and impressive results, it’s sure to become a favorite for breakfast, brunch, or any time you’re craving something sweet and satisfying. 🍍🥥✨ Enjoy!