Tropical Coffee Cake Recipe

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"My aunt gave me this appealing recipe she often doubles for large groups," writes Alisha Juhnke from her home in Lebanon, Oregon. "Lightly sweetened with pineapple and topped with coconut, it was an instant winner in my household."
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 9 servings


  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup sweetened shredded coconut
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 piece: 393 calories, 19g fat (6g saturated fat), 64mg cholesterol, 261mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 5g protein.


  1. In a bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple.
  2. Transfer to a greased 9-in. square baking dish. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Tropical Coffee Cake in Quick Cooking July/August 2001, p59

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queenzookie User ID: 5427908 219281
Reviewed Jan. 30, 2015

"This cake was really fibrous, with stringy pieces of pineapple sticking out of the cut slices. I didn't like it very much. I did not use the coconut. I would not make this again."

lbat User ID: 3033078 30955
Reviewed Jan. 1, 2009

"This coffee cake is truly delicious. Moist and not too sweet - and so easy to make. Thank you, Alisha."

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