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Pineapple Coffee Cake

 Pineapple Coffee Cake
Moist and fruity, this coffee cake combines pineapple bits with coconut and a hint of honey. It's a wonderful choice for brunch, as an afternoon treat with tea or even after dinner with coffee.—Janice Whalen, Baldwinville, Massachusetts
8 ServingsPrep: 20 min. Bake: 20 min.


  • 1 can (8 ounces) crushed pineapple
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1 egg, beaten
  • 1/4 cup canola oil
  • 1/4 cup milk
  • 3 tablespoons butter, softened
  • 1/3 cup honey
  • 1/2 cup crushed cornflakes
  • 1/4 cup flaked coconut


  • Drain pineapple, reserving juice. Set pineapple aside. In a large
  • bowl, combine the flour, sugar, baking powder, salt and mace. In a
  • small bowl, combine the egg, oil, milk and reserved pineapple juice.
  • Stir into dry ingredients just until moistened.
  • Transfer to a greased 9-in. round baking pan. In a small bowl, beat
  • butter and honey until well blended. Fold in the cornflakes, coconut
  • and reserved pineapple. Gently spread over batter.
  • Bake at 400° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Place on a wire rack. Yield: 8 servings.

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Pineapple Coffee Cake (continued)

Directions (continued)

Nutritional Facts: 1 slice equals 347 calories, 13 g fat (4 g saturated fat), 38 mg cholesterol, 339 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.