Coconut Coffeecake(In Honor Of Lottie Direct)
A moist, coconut-infused coffeecake with pineapple and walnuts, offering a delightful combination of flavors perfect for brunch or dessert gatherings.
Ingredients
- 1 pkg. (18.5 oz.; 2 layer size) yellow cake mix ⓘ
- 1 (11 oz.) can condensed Cheddar cheese soup ⓘ
- 1/2 cup water ⓘ
- 2 eggs ⓘ
- 1 tablespoon grated lemon rind ⓘ
- 1 1/2 cups flaked coconut or shredded coconut ⓘ
- 1/2 cup crushed pineapple, drained ⓘ
- 1/2 cup chopped walnuts ⓘ
- 3 tablespoons butter or margarine, softened
- 1/2 cup unsifted all-purpose flour ⓘ
- 1/4 cup packed light brown sugar ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 13 x 9 x 2-inch baking pan.
- In a large electric mixer bowl, combine the cake mix, condensed Cheddar cheese soup, water, eggs, and grated lemon rind.
- Beat until well blended, following package directions.
- Stir in 1 cup of the coconut, the drained crushed pineapple, and the chopped walnuts.
- Spread the batter evenly in the prepared baking pan.
- Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For added flavor, consider mixing in a teaspoon of vanilla extract or using coconut milk instead of water. If you don’t have Cheddar cheese soup, cream of mushroom or chicken soup can be good substitutes. Adjust the sweetness by adding a bit more brown sugar if desired. Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in the cake.
Serving Suggestions
Serve the Coconut Coffeecake warm or at room temperature with a dusting of powdered sugar on top. It pairs beautifully with a cup of coffee or tea, making it a delightful afternoon treat. Consider serving it alongside Cousin Jean'S Snickerdoodles for a sweet dessert spread or as a charming addition to a brunch table.
Storage & Reheating
Once cooled, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 300°F (150°C) for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Coffeecake(In Honor Of Lottie Direct) contains roughly 409 calories, with 4g protein, 54g carbohydrates, and 21g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix for this recipe?
Yes, you can experiment with different flavors of cake mixes, such as lemon or coconut, to enhance the flavor profile. Just keep in mind that this may slightly alter the overall taste and texture of the coffeecake.
How can I make this recipe gluten-free?
To make this Coconut Coffeecake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the cake mix is also labeled gluten-free. This will allow you to enjoy the same delicious flavors without the gluten.
Can I freeze the Coconut Coffeecake?
Yes, you can freeze the coffeecake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).