Hawaiian Coffee Cake

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From Sally Grosserode, a very old recipe with pineapple and coconut topping, if you like pineapple upside down this is for you"

Original recipe yields 6 servings
OK
  • TOPPING

Nutritional

  • Serving Size: 1 (136 g)
  • Calories 498.4
  • Total Fat - 25.5 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 44.9 mg
  • Sodium - 394.7 mg
  • Total Carbohydrate - 64.3 g
  • Dietary Fiber - 1.9 g
  • Sugars - 36.5 g
  • Protein - 5.1 g
  • Calcium - 157.5 mg
  • Iron - 1 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.1 mg

Step 1

Sift together flour ,salt ,sugar , baking powder.

Step 2

Add melted shortening and egg.

Step 3

Add pineapple with juice.

Step 4

Stir until flour is well mixed it will be thick batter.

Step 5

Pour into greased 8x10pan. i used a bread pan.

Step 6

Mix coconut brown sugar flour and melted butter.

Step 7

Top coffee cake.

Step 8

Bake at 425 degrees for 35 minutes. may need a touch more.in bread pan but in 8 inch pan it was only about 20 minutes.

Tips & Variations


No special items needed.

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