1
can (8 oz) crushed pineapple, drained, liquid reserved
1/4
cup flaked or shredded coconut
Pineapple Glaze
1
cup powdered sugar
Remaining drained crushed pineapple (1/4 cup)
1
tablespoon liquid reserved from crushed pineapple
1
tablespoon butter or margarine, melted
Garnish, if desired
2
tablespoons flaked or shredded coconut
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Steps
1
Heat oven to 350°F. 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.
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Keep coconut on hand to top this and other dessert treats. Seal any unused coconut in a food-storage plastic bag to retain moisture and refrigerate for maximum freshness.
Drain the pineapple well before adding it to the batter; the juice is excellent in the glaze.
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Nutrition Facts
Serving Size:1 Serving
Calories
315
Calories from Fat
100
Total Fat
11 g
Saturated Fat
3 g
Cholesterol
45 mg
Sodium
290 mg
Potassium
100 mg
Total Carbohydrate
51 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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