Tropical Coffee Cake Recipes

Steps:

• Combine flour, sugar, baking powder, pineapple yogurt, (it said 8 ozs yogurt but now its 6 ozs and it worked fine) oil, eggs; stir for 80 strokes.( i used mixer i got for christmas lol).
• Pour into a greased 9 inch square pan.
• For the topping, combine coconut, sugar and cinnamon.
• Sprinkle on top of batter.
• Bake for 35 minutes in a 350 degree Fahrenheit oven. ( i had to bake 5 minutes more so check).

Steps:

• Set oven to 350 degrees.
• Grease a 9-in square baking pan.
• In a mixing bowl, beat the sugar and oil.
• Add in the eggs, and beat well.
• Beat in the sour cream.
• In a small bowl, sift together the flour, baking powder and salt; add to sour cream mixture.
• Stir in the pineapple.
• Spoon the batter into prepared baking dish.
• Combine all topping ingredients; sprinkle over the batter.
• Bake for 35-40 mins, or until cake tests done.

Steps:

• In a bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple., Transfer to a greased 9-in. square baking dish. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Grease a 9 x 9-inch square pan.
• Preheat oven to 375°.
• Put currants into a small bowl, add orange juice, let sit until currants are plump and juicy; set aside. Drain off any excess liquid before adding to custard mixture.
• In a bowl, mix flour, cornmeal, 2 tablespoons of sugar, baking powder and salt until blended.
• Combine milk and melted butter and add to dry ingredients, stir to form a thick batter.
• Spread batter in prepared pan, set aside.
• In a bowl, mix sour cream, lemon juice, 1/4 cup white sugar, egg until well blended.
• Add coconut, drained currants, ginger and orange zest, mix well.
• Pour custard mixture over prepared batter in baking pan.
• Bake 25 to 30 minutes until edges begin to pull away from sides of the pan and centre of custard is set.
• Can be served warm or at room temperature. Enjoy!
• Any remaining coffee cake should be covered and refrigerated.

Steps:

• In a mixing bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple.
• Transfer to a greased 9-in. square baking dish. Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Steps:

• Mix first four ingredients, using only the juice from the oranges, reserving oranges to add later.
• After mixed well, gently fold in oranges.
• Bake in a 9x13 pan at 350 degrees for 40 minutes or until done.
• Cool completely!
• Mix remaining four ingredients and spread over cake.
• Refrigerate for one hour and serve cold.

Steps:

• In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.