Coconut and pineapple coffee cake

10 Sep Coconut and pineapple coffee cake

I will always love the coconut and pineapple combination and this time I put it together for this coffee cake that will be perfect for an afternoon picnic or just tea time. 

Ingredients:

2 eggs

1/2 cup unsalted butter melted

1 cup of sugar

1 can of diced pineapple drained

1/2 cup of the pineapple juice

1/2 cup of milk

3 cups flour

5 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla

Topping:

1 cup of shredded coconut

3/4 cup of brown sugar

4 tablespoon flour

4 tablespoon butter

Prep:

1. Preheat the oven at 180ºC and grease a rectangle baking tray. 
2. Mix the melted butter, sugar, eggs and vanilla. Add the diced pineapple. Set aside
3. Sift together the flour, baking powder and salt. Add to the previous mixture in three different times alternating with the liquids (pineapple juice and milk). Begin and end with the flour, beating well after each addition. Set aside to prepare the topping. 
4. For the topping: mix the coconut, sugar and flour. Cut the butter into cubes and add it to the mixture mixing with a fork or with your hands to make a coarse sand texture. 
5. In the baking tray add half of the cake mixture and sprinkle half of the topping. Finish with the rest of the cake mixture and sprinkle the rest of the topping. Bake for 30 to 35 minutes or until a toothpick comes out clean. Let it rest to cool down and enjoy it.