Pineapple Coconut Coffee Cake
Because this recipe makes 2 coffee cakes, you could freeze one for later. They also make great gifts! From southern living magazine.
Steps
Drain pineapple , reserving 2 tablespoons of juice , set pineapple and reserved juice aside.
Beat butter at a 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 oz can coconut , 1 cup pecans , and vanilla.
Spoon batter into 2 greased and floured 8-inch cake pans.
Bake at 350f for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pans on wire racks for 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 for 3-4 minutes , or until lightly browned and bubbly.
Cool completely in pans on wire racks.
Ingredients
crushed pineapple, margarine, granulated sugar, brown sugar, eggs, all-purpose flour, baking powder, baking soda, salt, sweetened flaked coconut, pecans, vanilla extract, powdered sugar