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.
Nutrition & Diet Analysis (per serving)
1020
kcal
51% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
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).
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).