I adapted this from Smitten Kitchen's coconut bread recipe. I added crushed pineapple and coconut extract. I'm really pleased with the texture and flavor. We served this to our German movers as they were packing up the house. They loved it, and I hope you enjoy it too!
Coconut Coffee Cake
Print recipe
| Serves | 12 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Allergy | Egg |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Freezable |
| Brought to you by | The Recipe Wench - www.therecipewench.com |
| Slightly adapted from recipe on | Adapted from Smitten Kitchen |
The crushed pineapple in this recipe gives this coffee cake a moist texture. The cake is not overly sweet. It's a perfect start to the day or a nice little treat in the afternoon!
Ingredients
- 2 Large eggs
- ¼ cup milk
- 1 teaspoon coconut extract
- 2-½ Cups all-purpose flour
- ¼ Teaspoon salt
- 2 Teaspoons baking powder
- 1 Teaspoon cinnamon
- 1 Cup sugar
- 1-½ Cups sweetened flaked coconut (toasted (I do this in a skillet over medium heat, stirring constantly until flakes turn a light brown))
- 6 Tablespoons unsalted butter (melted ()
- 8 Ounces crushed pineapple, with juice
- Nonstick cooking spray
Note
Browning the butter will give another nutty layer of flavor to this coffee cake. To brown butter, slice it and place in a sauce pan over medium heat. Stir often. Once the butter melts, give it your full attention. Stir until the butter is a carmel color. The aroma will be amazing. Remove from heat. Pay attention because the butter can turn from beautifully browned to burnt very quickly.
Directions
| Step 1 | |
| Heat oven to 350 degrees. | |
| Step 2 | |
| In small bowl, whisk together eggs, milk and coconut extract. | |
| Step 3 | |
| In medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut. Stir to mix. | |
| Step 4 | |
| Make a well in the center and pour in egg mixture and crushed pinapple with juice, then stir wet and dry ingredients together until just combined. | |
| Step 5 | |
| Add butter, stir until smooth (careful not to overmix). | |
| Step 6 | |
| Spray fluted baking pan with nonstick cooking spray. Spread batter in pan and bak until toothpick inserted into the center comes out clean (approximately 30 minutes). Cool 15 minutes before inverting onto cooling rack. | |
| Step 7 | |
| Serve in thick wedges and drizzle with honey. | |
Alyssa Taylor says
Bridget says