May 22, 2016

Tropical Coffee Cake

Are you ready for a super easy and very tasty recipe?  You don't even have to break out the mixer for this one.  A whisk is all you need.

This cake is so moist and the cinnamon coconut mixture on top is slightly crunchy, so the texture combination is fantastic.  It's great plain, but it would also be delicious with a little whipped cream, vanilla ice cream or a cream cheese glaze on top.

I adapted this recipe from a "Secret Recipes" cookbook where people submit their own recipes to publish.  The story behind this cake is . . . The lady that submitted it first had it on a cruise and she loved it so much, told the waitress and the waitress gave her the recipe.  Now we all get to enjoy this secret recipe.   

I think these would also be great made into coffee cake muffins.

You might also like:
Pineapple Cheesecake Cake
Mini Coconut Monkey Bread with Strawberry Glaze
Honeybun Cake

Tropical Coffee Cake
adapted from: Secret Recipes
(Printable Recipe)

1 c. sugar
1/2 c. vegetable or canola oil
2 large eggs
1 tsp. vanilla
1/2 c. lemon Greek yogurt
1/2 c. sour cream
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 (8 oz.) can crushed pineapple, drained

For Topping
1/2 c. sweetened shredded coconut
3 Tbl. sugar
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees.  In a large bowl, whisk together the sugar and oil.  Whisk in the eggs, one at a time, until well incorporated.  Mix in the vanilla, yogurt and sour cream and whisk until smooth and creamy and a pale yellow color.  In a separate medium bowl, combine the flour, baking powder and salt; add dry ingredients to wet ingredients and stir until flour is mostly incorporated, then stir in the drained pineapple until combined.

Pour batter into a greased 8x8-inch pan.  In a the same medium bowl you mixed the dry ingredients in, combine the coconut, sugar and cinnamon and then sprinkle over the top of the cake batter.  Bake for 42-45 minutes or until a toothpick inserted in the center comes out mostly clean.  Tent cake with foil if the coconut starts to brown too much.

Jenn's Notes: I baked mine for 45 minutes.  You can use one full cup of sour cream instead of half yogurt and half sour cream.  


  1. I find all cakes with pineapple just amazing!

  2. Hi, Jenn - this recipe looks/sounds like a "must try" to me. So I'm wondering two things. First, how do you think it would work to double the recipe for a 9x13 pan? 8x8 pans just don't make enough servings for my purposes. Second, as for making this into muffins: yes, please! So I'm thinking it would probably make about 12 muffins, that the temp would be the same, and that the bake time would be somewhere around 20-22 minutes? Eager to hear your take on this! Thanks - Debbie the NY Baker

    1. This cake is actually really thick, so I think 1 1/2 batches would be perfect for a 9x13-inch pan. I don't think I would double it, or you will have an even thicker cake. I know with the muffins, right!!! I am totally trying that ASAP. I would say exactly what you said . . . you should get around 12 muffins, bake at 350 degrees and I would bake around 20 minutes or so. If you try the muffins let me know. Thanks :)


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