Quick And Easy Tropical Coffee Cake Recipes

TROPICAL COFFEE CAKE

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).

TROPICAL COFFEE CAKE

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.

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

TROPICAL COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9 inch square pan or a 7 x 11 inch pan.
• 2. In a large bowl combine the first 7 ingredients. Beat for 3 minutes at medium speed. Pour into prepared pan.
• 3. In a small bowl combine the remaining 3 ingredients. Sprinkle over batter.
• 4. Bake at 350 degrees for 40 minutes or until a toothpick inserted in center comes out clean.

TROPICAL YOGURT COFFEE CAKE

Steps:

• Heat oven to 350° F. Spray bottom only of 8-inch square pan with cooking spray. In large bowl, mix 1 1/2 cups flour, the 1/2 cup sugar, baking powder, baking soda and salt. Stir in yogurt, oil and eggs just until flour is moistened. Chop fruit salad. Sprinkle 2 tablespoons flour over fruit mix. Stir fruit into batter. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes.
• Sprinkle powdered sugar over warm coffee cake. Serve warm.

TROPICAL CUSTARD COFFEE CAKE

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.

ONE-STEP TROPICAL COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square or 11 x 7-inch pan. In large bowl, combine all coffee cake ingredients stir 70 to 80 strokes until well blended. Pour into greased pan. In small bowl, combine all topping ingredients. Sprinkle over batter.Bake at 350°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean.HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 3/4 cup plus 2 tablespoons decrease baking powder to 1 1/2 teaspoons. Bake as directed above.Nutrition Per Serving: Calories 390 Protein 5g Carbohydrate 54g Fat 17g Sodium 220mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.