Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

pineapple coconut yeast coffeecake

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe was given to me by my Aunt Martha- but has been tweaked by me as she just goes by feel and this and that directions.

(3 ratings)
yield serving(s)
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For pineapple coconut yeast coffeecake

  • 3 Tbsp
    margarine or butter, melted
  • 2 Tbsp
    dark brown sugar
  • 1/2 c
    shredded coconut or chopped nuts
  • 1/3 c
    pineapple tidbits
  • 1/3 c
    milk, scalded
  • 1/3 c
    granulated sugar
  • 3/4 tsp
    salt
  • 1/4 c
    shortening
  • 1/4 c
    warm water, not hot
  • 1 pkg
    active dry yeast
  • 1 lg
    egg, beaten
  • 1 tsp
    vanilla extract
  • 2 c
    flour, sifted

How To Make pineapple coconut yeast coffeecake

  • 1
    In an 8-inch square baking pan; melt the margarine, spread brown sugar evenly over margarine, then sprinkle coconut and then pineapple tidbits. In a saucepan scald the milk and stir in granulated sugar, salt and shorting; set aside to cool to lukewarm. Sprinkle the yeast over the warm water and stir until it dissolves. Stir into milk mixture and add the egg, vanilla and flour. Stir until blended, about 1 minute. Turn batter into the baking pan over pineapple. Let rise in warm place,until double in bulk, out of draft, for about 1 hour and 15 minutes. Bake in 375^ oven for 35 minutes Turn out of pan immediately. Serve warm with whipped cream or ice cream or plain for breakfast.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT