Tahitian Coffee Cake
Tahitian Coffee Cake features a moist pineapple base topped with coconut and banana slices, offering a tropical flavor combo perfect for breakfast or dessert gatherings.
Ingredients
- 8 oz. can crushed pineapple (undrained) ⓘ
- 1 cup firmly packed light brown sugar ⓘ
- 3/4 cup butter or margarine ⓘ
- 1 teaspoon cinnamon
- 1 teaspoon light corn syrup ⓘ
- 1/2 cup shredded coconut ⓘ
- 2 1/2 cups banana slices ⓘ
- 1/4 cup warm water ⓘ
- 1 package or 1 cake yeast ⓘ
- 1 cup white sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 3 eggs ⓘ
- 1/4 cup milk ⓘ
- 2 cups unsifted flour
Instructions
- Combine crushed pineapple, brown sugar, 1/4 cup butter or margarine, cinnamon, and light corn syrup in a saucepan.
- Cook over medium heat until the mixture starts to boil.
- Spoon the pineapple mixture into an ungreased 9-inch square pan.
- Sprinkle shredded coconut over the pineapple layer.
- Slice bananas and set aside.
- Measure warm water into a bowl.
- Crumble or sprinkle in the yeast and stir until dissolved.
- Cream the remaining butter or margarine with white sugar and salt.
- Add eggs, milk, and the yeast mixture to the creamed mixture.
- Beat until well blended.
- Stir in the flour until just combined.
- Carefully spoon the batter over the pineapple layer.
- Let the batter rise in a warm place free from drafts until doubled in size, about 1 hour.
- Bake in a preheated oven at 375°F (190°C) for 40 minutes or until done.
- Let cool in the pan for 15 minutes, then remove and serve.
Tips & Substitutions
For a richer flavor, consider using brown sugar in place of white sugar in the batter. If you want to add a nutty crunch, chopped walnuts or pecans can be sprinkled on top before baking. Ensure the yeast is fresh for better rising. If you’re short on time, you can use store-bought banana bread mix as a shortcut.
Serving Suggestions
Serve the cake warm, topped with a dollop of whipped cream or vanilla ice cream for a delightful treat. It pairs beautifully with a cup of coffee or tea, making it ideal for brunch or dessert. For a complete meal, consider serving it alongside Mary Lankford's Salad Dressing for a refreshing contrast.
Storage & Reheating
Once completely cooled, store leftover Tahitian Coffee Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for 15-20 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Tahitian Coffee Cake contains roughly 967 calories, with 8g protein, 162g carbohydrates, and 34g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of calcium and protein. It also contributes 4g of dietary fiber toward your daily target.
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 make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Bake it, let it cool completely, and then store it covered at room temperature. Just warm it slightly before serving for the best texture and flavor.
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).