Tropical Coffee Cake
Transport your taste buds to a sunny paradise with this delightful Tropical Coffee Cake! Bursting with the vibrant flavors of lime zest, crushed pineapple, and shredded coconut, this moist and buttery cake is layered with a luscious brown sugar, pecan, and cinnamon streusel, adding just the right amount of crunch and sweetness. Perfectly balanced with the subtle tang of buttermilk, this coffee cake is easy to make yet irresistibly indulgent, making it an ideal treat for brunch, dessert, or your next coffee break. Whether served warm or at room temperature, this tropical twist on a classic favorite will have everyone reaching for seconds.
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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
- 0.5 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 1 cup crushed pineapple, drained
- 0.75 cup unsweetened shredded coconut
- 0.5 cup buttermilk
- 0.75 cup brown sugar
- 0.5 cup pecans or walnuts, chopped
- 0.5 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan, then lightly dust it with flour.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Using a hand or stand mixer, cream the softened butter until fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and lime zest. Reduce the mixer speed to low and gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry mixture.
Fold in the crushed pineapple and shredded coconut until evenly distributed. Do not overmix.
In a small bowl, combine the brown sugar, chopped pecans or walnuts, and ground cinnamon to make the topping.
Pour half of the batter into the prepared pan. Sprinkle half of the topping mixture over the batter. Pour the remaining batter over the topping, smoothing it out with a spatula, and then sprinkle the remaining topping on top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or pair it with a cup of coffee for the ultimate treat!
Nutrition Facts
Calories |
4100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 3059 mg | 133% | |
| Total Carbohydrate | 565.8 g | 206% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 351.3 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 453 mg | 35% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1609 mg | 34% | |
*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.
