pineapple coconut yeast coffeecake
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.
prep time
20 Min
cook time
35 Min
method
Bake
yield
one 8-inch square coffeecake
Ingredients
- 3 tablespoons margarine or butter, melted
- 2 tablespoons dark brown sugar
- 1/2 cup shredded coconut or chopped nuts
- 1/3 cup pineapple tidbits
- 1/3 cup milk, scalded
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1/4 cup shortening
- 1/4 cup warm water, not hot
- 1 package active dry yeast
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2 cups flour, sifted
How To Make pineapple coconut yeast coffeecake
-
Step 1In 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Breakfast
Category:
Cakes
Category:
Sweet Breads
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#yeast
Ingredient:
Fruit
Method:
Bake
Culture:
German
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes