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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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One-Step Tropical Coffee Cake |
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Serves: 9 Print this RecipeSharon Schubert - Mentor, Ohio Bake-Off® Contest 24, 1973 Prize Winner Pineapple yogurt, coconut and cinnamon are teamed together in a deliciously different coffee cake that won first prize in the Flour category. Serve it warm from the oven. COFFEE CAKE 1 1/2 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 (8-ounce) container pineapple or unflavored yogurt 1/2 cup oil 2 eggs TOPPINGS 1 cup coconut 1/3 cup sugar 1 teaspoon cinnamon Heat oven to 350°F. Grease 9-inch square or 11 x 7-inch pan. In large bowl, combine all coffee cake ingredients; stir 70 to 80 strokes until well blended. Pour into greased pan. In small bowl, combine all topping ingredients. Sprinkle over batter. Bake at 350°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 3/4 cup plus 2 tablespoons; decrease baking powder to 1 1/2 teaspoons. Bake as directed above. Nutrition Per Serving: Calories 390; Protein 5g; Carbohydrate 54g; Fat 17g; Sodium 220mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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