Tropical Coffee Cake Recipes

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TROPICAL COFFEE CAKE



Tropical Coffee Cake image

This is an easy cake that's big on taste, I make this when I am short on time and need a cake thats very simple to make, this cake is exceptionally moist and will keep for days but don't worry it won't last that long ;-)

Provided by Kittencalrecipezazz

Categories     Breads

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup sugar
1/2 cup vegetable oil
2 eggs
1 cup sour cream
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple, well drained
1/2 cup flaked coconut
3 tablespoons sugar
1/2 teaspoon cinnamon

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.

TROPICAL COFFEE CAKE



Tropical Coffee Cake image

Make and share this Tropical Coffee Cake recipe from Food.com.

Provided by Dienia B.

Categories     Quick Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
6 ounces pineapple yogurt
1/2 cup oil
2 eggs
1 cup coconut
1/3 cup brown sugar
1 teaspoon cinnamon

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).

Nutrition Facts : Calories 595.4, Fat 29.6, SaturatedFat 11.3, Cholesterol 63.5, Sodium 170.6, Carbohydrate 78, Fiber 3.4, Sugar 46.3, Protein 7.5

TROPICAL COFFEE CAKE



Tropical Coffee Cake image

An easy delicious treat that goes well with a cup of coffee on a cold morning.

Provided by Marjorie Milligan

Categories     Savory Breads

Time 50m

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 - 8-ounce carton pineapple yogurt
1/2 cup cooking oil
2 eggs, slightly beaten
1 cup coconut
1/3 cup sugar
1 teaspoon cinnamon

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



Tropical Yogurt Coffee Cake image

Enjoy this coffee cake baked with Yoplait® Original yogurt piña colada, tropical fruit salad and sprinkled with powdered sugar - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 9

Number Of Ingredients 11

1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 ounces) Yoplait® Original yogurt piña colada
1/2 cup vegetable oil
2 eggs, beaten
1 can (8 ounces) tropical fruit salad, well drained
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons powdered sugar

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.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g

TROPICAL CAKE



Tropical Cake image

The lemon-lime soda and pineapple give this cake a refreshing taste.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 12

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1-1/4 cups lemon-lime soda
3 eggs
1/3 cup canola oil
TOPPING:
1 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/2 cup butter, cubed
1 can (8 ounces) crushed pineapple, drained
1 cup sweetened shredded coconut

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.

Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

TROPICAL CUSTARD COFFEE CAKE



Tropical Custard Coffee Cake image

Is there anything more delicious than a good coffee cake served warm with a nice cup of coffee? This recipe will produce a thin cake with a creamy custard topping! This recipe was created for the RSC #8.

Provided by Elly in Canada

Categories     Breads

Time 50m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 16

3/4 cup white flour
1/4 cup cornmeal, finely ground
2 tablespoons white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1/2 cup currants, dried
2 tablespoons orange juice, freshly squeezed
2/3 cup sour cream
1 tablespoon lemon juice, freshly squeezed
1/4 cup white sugar
1/2 cup coconut, dried
1 teaspoon ginger, fresh finely grated
2 teaspoons orange zest, freshly grated
1 egg, lightly beaten

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.

Nutrition Facts : Calories 226.9, Fat 11.8, SaturatedFat 7.9, Cholesterol 43.1, Sodium 159.6, Carbohydrate 28.2, Fiber 1.9, Sugar 14.5, Protein 3.8

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