Scrumptious Pineapple Coconut Coffee Cake Recipe
Are you ready to indulge in a heavenly treat that combines the flavors of tropical pineapple and sweet coconut with your morning coffee? Look no further than this delicious pineapple coconut coffee cake recipe.
Coffee cake is the perfect accompaniment to a hot cup of joe, and this recipe takes things up a notch with the addition of juicy crushed pineapple, flavorful pecans, and tender flakes of pure coconut.
As soon as you start baking this cake, your kitchen will be filled with it’s heavenly aroma, and you’ll have everyone in the house asking when they can dig in. Trust me, this pineapple coconut coffee cake is not one to miss. So let’s get baking!
Why You’ll Love This Recipe
If you’re a fan of all things sweet and tropical, then this pineapple coconut coffee cake recipe is definitely for you! The delicious combination of tangy pineapples and sweetened coconut flakes will have your taste buds dancing with joy.
What makes this recipe extra special is the addition of coffee to the cake batter. The instant espresso powder enhances the rich, warm flavors of the coconut and pineapple to create an irresistible taste that’s perfect for breakfast, brunch, or dessert.
Trust me, once you try this recipe, you’ll be hooked. The texture of the cake is moist and fluffy, while the crunchy pecans and streusel topping provide a delectable contrast. Each bite is like a taste of paradise in your mouth!
And let’s not forget about the layers of ripe pineapple chunks that add bursts of juicy goodness throughout the cake. It’s a tropical paradise in every bite!
Not only is this easy-to-make coffee cake delicious, but it’s also versatile. You can enjoy it as a dessert after dinner or pair it with your morning cup of joe for a decadent breakfast treat.
Whether you’re hosting a party or indulging in a sweet treat by yourself, this pineapple coconut coffee cake is sure to satisfy your cravings. So why wait? Try this recipe out today and experience the magical flavors for yourself!
Ingredient List
This pineapple coconut coffee cake recipe requires a variety of ingredients that contribute to its unique flavors and textures. Some of the primary ingredients include:
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Granulated sugar (3/4 cup)
- Brown sugar, packed (3/4 cup)
- Margarine or butter, softened (1/2 cup)
- Eggs, large (2)
- Crushed pineapple, undrained and divided (20 oz can)
- Sweetened flaked coconut, divided (3/4 cup for cake batter; 1/4 cup for topping)
Additional ingredients include vanilla extract, chopped pecans, and powdered sugar for the glaze.
For those who love coffee, this recipe won’t disappoint as it calls for instant espresso powder to add an extra kick to the pineapple-coconut flavors. Flakes of pure coconut are also included to give the cake a rich coconut flavor. The use of fresh and canned pineapple chunks in combination adds both sweet and tangy flavors to the dish.
Make sure to have these ingredients prepped and ready before proceeding with the recipe instructions.
The Recipe How-To
Now, let’s get down to the most crucial part: baking the cake. Follow these steps to make sure you get a perfect cake every time.
Step 1: Prepare the oven
Preheat your oven to 350°F, and grease a 9×13-inch pan with cooking spray. Set aside.
Step 2: Make the cake batter
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well incorporated. In another bowl, beat together the eggs, brown sugar, granulated sugar, margarine or butter, vanilla extract, and coffee until smooth. Add in the crushed pineapple and juice, along with 1 cup of sweetened flaked coconut. Mix until everything is just combined.
Step 3: Combine the ingredients
Slowly add the dry ingredients to the wet mixture in batches. Mix until it forms a smooth batter that is well combined.
Step 4: Make the coconut crumb topping
In a separate bowl, mix together all-purpose flour, brown sugar, white sugar, pecans (optional), melted butter or margarine, coconut flakes, and a pinch of salt until you have a crumbly mixture.
Step 5: Assemble the cake
Pour half of the batter into the prepared pan and spread it evenly using a spatula. Add another layer of pineapple chunks on top of this layer (optional). Next, sprinkle half of the coconut crumble over it. Pour remaining batter over top carefully using a spatula until completely spread out over crumbles without mixing. Finally, sprinkle remaining crumble cake over top before baking.
Step 6: Bake & Cool the Cake
Place your cake in your preheated oven for 40-45 minutes or until an inserted toothpick comes out clean. Before serving your delicious Pineapple Coconut Coffee Cake Recipe don’t forget to let it cool for at least 15-20 minutes down to avoid burning your mouth.
Once it’s finished, cool the cake and sprinkle powdered sugar over the top. Your guests will love the striking look of their Pineapple Coconut Coffee Cake with that perfect coconut crumble with special touches of pineapple!
Substitutions and Variations
Variety is the spice of life, and with this recipe for Pineapple Coconut Coffee Cake, there are plenty of ways to add your own twist. Here are some substitutions and variations you can try:
1. Use Bisquick or a cake mix: If you’re short on time or prefer a shortcut, you can replace the all-purpose flour, baking soda and baking powder with a 2 1/4 cups of Bisquick or cake mix.
2. Add Cardamom: Enhance the flavor profile by adding 1-2 teaspoons of ground cardamom to the cake batter.
3. Pineapple Banana Style: Use fresh pineapple instead of canned and add one ripe mashed banana to the cake mix to create a tropical flavor sensation.
4. Coconut Milk: Add 1/2 cup of coconut milk instead of crushed pineapple juice for extra creaminess.
5. Streusel Cake: Mix 1 1/4cups brown sugar, 1/4cup flour and 1 tablespoon butter to make a streusel consistencies crumb mixture that layer over the cake batter in the pan.
6. Hale Groves flavored syrups : Drizzle coffee cakes with Hale Groves Blueberry, Cherry or Strawberry flavors syrup in place of powdered sugar frosting.
7. Pecan topping: Mix in pecans to make a nuttier version; sprinkle on top with sweetened flaked coconut for an irresistible crunch
No matter which variation you choose, make sure to remember the golden rule when it comes to this coffee cake: It’s meant to be shared with good company and enjoyed with a hot cup of coffee!
Serving and Pairing
Pineapple Coconut Coffee Cake is a delightful treat that is perfect for breakfast, brunch, or dessert. Serve it with your favorite coffee or tea, and you have the perfect pairing to start or end your day.
This delicious cake is best served warm and pairs perfectly with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream. The sweetness of the coconut crumb topping and the juicy chunks of pineapple in the cake make it an excellent choice for those who love fruity desserts.
If you’re serving Pineapple Coconut Coffee Cake for breakfast or brunch, consider serving it with some fresh tropical fruits like mangoes, papayas, and kiwis. These fruits complement the sweetness of the cake perfectly and will give your meal a refreshing touch.
For those who prefer a more savory breakfast spread, try pairing this cake with bacon, ham, or sausage. The saltiness of these meats will balance out the sweetness of the cake, making for a satisfying breakfast or brunch option.
Whether served as a dessert or as part of a breakfast spread, Pineapple Coconut Coffee Cake is sure to please. It’s an excellent choice for any occasion and pairs well with both sweet and savory flavors.
Make-Ahead, Storing and Reheating
If you plan ahead, you can make this Pineapple Coconut Coffee Cake recipe in advance and keep it fresh for a few days. This is ideal if you’re busy during the week but still want to indulge in some delicious coffee cake with a tropical twist.
To make-ahead of time, simply cool the cake completely after baking and wrap it in plastic wrap or aluminum foil. Place it in an airtight container and store it in your refrigerator for up to four days.
When reheating the cake, I suggest letting it sit at room temperature for 30 minutes before placing it in the oven. Preheat your oven to 350°F (175°C) and place the cake on your baking sheet. Pop it back into the oven for around 10-15 minutes until heated through.
The cake stores well even after slicing, although you may opt to store individual slices separately wrapped to prevent them from drying out. You can also freeze this cake – just make sure it cools down to room temperature before wrapping it tightly with plastic wrap and storing it in an airtight container.
Whether you’re eating this coffee cake straight from the oven or warming up leftovers from the fridge, you’ll love every bite of this moist and flavorful treat. Enjoy!
Tips for Perfect Results
To ensure that your Pineapple Coconut Coffee Cake turns out perfectly every time, I’ve compiled a list of tips that you may find helpful. Following these simple steps will take your cake from good to exceptional.
First and foremost, make sure all ingredients are at room temperature before starting. This includes the eggs, margarine, and butter. Room temperature ingredients blend more easily and result in a smoother batter.
When measuring your dry ingredients, be sure to use the “scoop and level” method. Use a spoon to gently scoop the flour into your measuring cup and level off the top with a knife. This prevents packing too much flour into the cup, which can result in a denser cake.
Pay close attention to the baking time and temperature specified in the recipe. Preheat your oven to 350 degrees Fahrenheit before baking and set a timer for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
It’s important to let the cake cool in the pan for about 15 minutes before flipping it over onto a serving platter. This allows time for the cake to settle and release from the sides of the pan, preventing it from breaking or falling apart when you remove it.
For an extra touch of decadence, sprinkle some sweetened flaked coconut or chopped pecans on top of the cake before serving. It not only adds flavor but creates an eye-catching presentation.
Lastly, don’t hesitate to experiment with different types of coffee or other variations of this recipe – such as adding pineapple chunks or using coconut milk instead of regular milk – depending on your personal taste preferences. Enjoy!
FAQ
Now, let me answer some of the frequently asked questions about this pineapple coconut coffee cake recipe. By providing you with some additional information, you will be able to make any necessary adjustments to ensure that your cake turns out perfectly. So, let’s dive right in!
What makes coffee cake different from cake?
One can easily distinguish coffee cakes from other cakes because of their distinct characteristics. Unlike frosted cakes, they usually have a streusel topping and, occasionally, a light glaze. Coffee cakes can also have a variety of fillings such as nuts, fruit, or chocolate, with some even featuring a swirl of streusel within.
What makes coffee cake taste like coffee?
Adding instant espresso powder to batter is a simple trick that bakers often use to infuse coffee flavor into their baked goods.
What is pineapple upside down cake made of?
This dessert is made by placing a layer of pineapple, butter, and brown sugar on top of a vanilla cake batter. Once baked, the cake is flipped over onto a plate, resulting in a stunning presentation with sweet, caramelized pineapple adorning the top.
Can I add coffee to cake mix?
One way to enhance the flavor of chocolate in baked goods is to add instant espresso or coffee. By substituting some of the water with strong coffee, the chocolatey taste becomes more complex and rich.
Bottom Line
In conclusion, the pineapple coconut coffee cake is a delicious and easy-to-make recipe that you can enjoy any time of the day. Its flavorful combination of sweetened flaked coconut, crushed pineapple, and vanilla extract will leave your taste buds wanting more. With its versatile nature, you can make substitutions and variations to cater to your liking or add to the presentation for any occasion.
With the tips and tricks I’ve provided in this recipe article, you can achieve the perfect cake that’s moist and fluffy on the inside with a golden-brown crust on the outside. By following the recipe how-to guide step-by-step, you can impress your friends and family with a homemade dessert that’s sure to satisfy everyone’s sweet tooth.
So what are you waiting for? Get your apron on, preheat your oven to 350 degrees Fahrenheit, gather all the necessary ingredients from our list, and let’s start baking! With this amazing pineapple coconut coffee cake recipe, you’ll make any occasion sweeter and more enjoyable!
Pineapple Coconut Coffee Cake Recipe
Ingredients
- 2 (20 ounce) cans crushed pineapple
- 1/2 cup margarine or 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (3 1/2 ounce) can sweetened flaked coconut
- 1 1/4 cups chopped pecans, toasted
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup additional sweetened flaked coconut
Instructions
- 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 350°F 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.