Hawaiian Coffee Cake
Transport your taste buds to paradise with this luscious Hawaiian Coffee Cake, a tropical twist on the classic treat! Bursting with the vibrant flavors of crushed pineapple, shredded coconut, and buttery macadamia nuts, this moist and tender coffee cake is layered with a delectable brown sugar and cinnamon streusel topping. The combination of tangy sour cream and rich melted butter ensures every bite is perfectly soft and indulgent. Easy to prepare in just under an hour, this 9x13-inch coffee cake is ideal for brunch gatherings, lazy weekend mornings, or as a sweet snack alongside your favorite cup of coffee or tea. Bring a taste of the islands to your kitchen today with this irresistible Hawaiian Coffee Cake recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1.5 cups crushed pineapple (drained)
- 1 cup sour cream
- 0.5 cup unsalted butter (melted)
- 2 eggs
- 2 teaspoons vanilla extract
- 0.5 cup macadamia nuts (chopped)
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the shredded coconut to the dry ingredients and stir to combine.
In a separate medium bowl, combine the crushed pineapple, sour cream, melted butter, eggs, and vanilla extract. Mix until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and stir gently until the batter is just combined. Do not overmix.
Fold in the chopped macadamia nuts, ensuring they are evenly distributed throughout the batter.
In a small bowl, mix together the brown sugar and ground cinnamon to make the streusel topping.
Pour half of the batter into the prepared baking dish, spreading it evenly. Sprinkle half of the streusel topping over the batter.
Pour the remaining batter on top and spread it out evenly. Finish by sprinkling the rest of the streusel topping over the surface.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the coffee cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy this tropical Hawaiian coffee cake with your favorite cup of coffee or tea!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 32.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
