Hawaiian Pineapple Coffeecake
This delicious and easy coffeecake has double the coconut flavor and the sweet tang of pineapple. Serve it warm with some scrambled eggs for a great brunch.
INGREDIENTS | SERVES 18
- 1½ cups sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 cup coconut
- ½ cup chopped macadamia nuts
- ⅓ cup butter, softened
- 2 eggs
- 1 (6-ounce) container coconut yogurt
- 1 (5-ounce) can crushed pineapple, drained
- 2 tablespoons butter, melted
- 2½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Preheat oven to 375°F. Grease a 9″ × 13″ pan with unsalted butter and set aside.
In small bowl, combine ½ cup sugar, ¼ cup brown sugar, cinnamon, coconut, and macadamia nuts and mix well. Mix in ⅓ cup butter until crumbly; set aside.
In large bowl, beat eggs with the yogurt until blended. Stir in drained pineapple, 1 cup sugar, and 2 tablespoons melted butter.
Add flour, baking powder, and baking soda and mix until just combined. Pour into prepared pan and sprinkle with coconut mixture.
Bake for 25 to 35 minutes or until coffeecake is deep golden brown. Cool on wire rack for 30 minutes, then serve.
PER SERVING Calories: 264 | Fat: 12 g | Protein: 3 g | Sodium: 191 mg | Carbohydrates: 36 g | Fiber: 1.3 g
Flaked or Grated Coconut?
It all depends on your taste! Flaked coconut is made of slightly thicker and shorter strands. Grated coconut has longer and thinner strands. And shredded coconut is usually the thinnest of all; it can dry out within a couple of weeks. If it does become dry, you can soak it, or any of these prepared coconut forms, in milk for 30 minutes; squeeze dry and use immediately.
