Pineapple Coconut Coffee Cake
Bring a taste of the tropics to your table with this irresistibly moist and flavorful Pineapple Coconut Coffee Cake. Combining the sweetness of crushed pineapple and shredded coconut with a buttery cinnamon streusel topping, this dessert is perfect for brunch, afternoon tea, or as a crowd-pleasing treat. A drizzle of powdered sugar glaze adds the finishing touch of indulgence to every slice. Easy to prepare in just under an hour, this coffee cake features a balanced blend of fruity brightness and cozy warmth, making it a standout choice for any occasion. Whether enjoyed warm from the oven or cool the next day, this tropical-inspired coffee cake is sure to delight!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup canned crushed pineapple (drained, reserve juice)
- 0.5 cups pineapple juice (from draining crushed pineapple)
- 1 cup sweetened shredded coconut
- 0.5 cups brown sugar
- 1 teaspoons ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter with a hand or stand mixer until creamy. Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract, pineapple juice, and drained crushed pineapple. Slowly add the dry ingredients from the medium bowl, mixing just until combined. Stir in the shredded coconut.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
In a small bowl, combine the brown sugar and cinnamon to make the streusel topping. Sprinkle this evenly over the batter in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
While the cake cools, whisk together the powdered sugar and milk to create a smooth glaze. Once the cake is completely cooled, drizzle the glaze over the top.
Slice into squares and serve. Enjoy the tropical flavors of this pineapple coconut coffee cake.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 59.1 g | 22% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 37.6 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 120 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.
