Pineapple Coconut Yeast Coffeecake
3 Tbspmargarine or butter, melted
2 Tbspdark brown sugar
1/2 cshredded coconut or chopped nuts
1/3 cpineapple tidbits
1/3 cmilk, scalded
1/3 cgranulated sugar
1/4 cwarm water, not hot
1 pkgactive dry yeast
1 largeegg, beaten
1 tspvanilla extract
2 cflour, sifted
How to Make Pineapple Coconut Yeast Coffeecake
- 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.