Try this Pineapple Coconut Coffee Cake recipe, or contribute your own.
Suggest a better descriptionDrain pineapple, reserving 2 tablespoons juice; set pineapple and reserved juice aside.
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.
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.
Spoon batter into 2 greased and floured 8-inch round cake pans.
Bake at 350F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.
Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut. Spread evenly over cakes.
Broil 5 1/2 inches from heat 3 to 5 minutes or until lightly browned and bubbly. Cool completely in pans on wire racks. Makes 2 ea 8" cakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 368 | ||
Calories from Fat: 113 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 196.6mg | 60 % | |
Sodium 589.1mg | 20 % | |
Potassium 124.1mg | 3 % | |
Total Carbohydrate 56.6g | 17 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 55.7g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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