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    September 26, 2014

    Coconut Coffee Cake

    Coconut Coffee Cake

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    Coconut Coffee Cake
    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.

    Primary Sidebar

    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

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