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!
2 Large eggs
1/4 cup milk
1 teaspoon coconut extract
2-1/2 Cups all-purpose flour
1/4 Teaspoon salt
2 Teaspoons baking powder
1 Teaspoon cinnamon
1 Cup sugar
1-1/2 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
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.
Heat oven to 350 degrees.
In small bowl, whisk together eggs, milk and coconut extract.
In medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut. Stir to mix.
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.
Add butter, stir until smooth (careful not to overmix).
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.