Real Recipes From Real Home Cooks ®

pineapple coconut yeast coffeecake

(3 ratings)
Recipe by
Pat Duran
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
  • 1/4 c
  • 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.