Pineapple-Banana Coffee Cake

 

1

package Betty Crocker® banana quick bread mix

3/4

cup water

3

tablespoons vegetable oil

2

eggs

1

can (8 oz) crushed pineapple, drained, liquid reserved

1/4

cup flaked or shredded coconut

1

cup powdered sugar

Remaining drained crushed pineapple (1/4 cup)

1

tablespoon liquid reserved from crushed pineapple

1

tablespoon butter or margarine, melted

2

tablespoons flaked or shredded coconut

• 1 Heat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
• 2 Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 3 In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.