Pineapple-Banana Coffee Cake

Aloha! Your taste buds will welcome this tropical delight of banana coffee cake loaded with pineapple and topped with a pineapple glaze. MORE+ LESS-

By Betty Crocker Kitchens

December 5, 2006

Ingredients

package Betty Crocker™ banana quick bread mix

3/4

cup water

tablespoons vegetable oil

eggs

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

1/4

cup flaked or shredded coconut

cup powdered sugar

Remaining drained crushed pineapple (1/4 cup)

tablespoon liquid reserved from crushed pineapple

tablespoon butter or margarine, melted

tablespoons flaked or shredded coconut

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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.

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.