Tropical Coffee Cake Food

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ISLAND BREEZES COFFEE CAKE



Island Breezes Coffee Cake image

With the island flavors, this simple pull-apart bread is perfect for a spring brunch. -Debra Goforth, Newport, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 7

2/3 cup packed brown sugar
1/2 cup sweetened shredded coconut, toasted
1 package (3.4 ounces) cook-and-serve coconut cream pudding mix
20 frozen bread dough dinner rolls
1 can (20 ounces) pineapple tidbits, drained
1 jar (3 ounces) macadamia nuts, coarsely chopped
1/2 cup butter, cubed

Steps:

  • In a small bowl, mix brown sugar, coconut and pudding mix. Place 10 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1 cup pineapple tidbits, 1/3 cup macadamia nuts and 1/4 cup butter. Repeat layers. Cover with plastic wrap and refrigerate overnight., Remove pan from refrigerator about 1-3/4 hours before serving; let rise in a warm place until dough reaches top of pan, about 1 hour., Preheat oven to 350°. Remove plastic wrap. Bake coffee cake 35-40 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate; serve warm.

Nutrition Facts : Calories 406 calories, Fat 18g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 483mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 3g fiber), Protein 7g protein.

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 COFFEE CAKE



Tropical Coffee Cake image

"My aunt gave me this appealing recipe she often doubles for large groups," writes Alisha Juhnke from her home in Lebanon, Oregon. "Lightly sweetened with pineapple and topped with coconut, it was an instant winner in my household."

Provided by Taste of Home

Time 50m

Yield 9 servings.

Number Of Ingredients 12

1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 cup sour cream
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
TOPPING:
1/2 cup sweetened shredded coconut
3 tablespoons sugar
1/2 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 393 calories, Fat 19g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 261mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

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 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

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

'My aunt gave me this appealing recipe she often doubles for large groups,' writes Alisha Juhnke from her home in Lebanon, Oregon. 'Lightly sweetened with pineapple and topped with coconut, it was an instant winner in my household.'

Provided by Allrecipes Member

Time 50m

Yield 9

Number Of Ingredients 11

1 cup sugar
½ cup vegetable oil
2 large eggs eggs
1 cup sour cream
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 (8 ounce) can crushed pineapple, drained
½ cup flaked coconut
3 tablespoons sugar
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 49.9 g, Cholesterol 52.6 mg, Fat 20.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 6.4 g, Sodium 258 mg, Sugar 31.7 g

IRISH COFFEE CAKE



Irish Coffee Cake image

A really good and tasty Irish coffee cake.

Provided by Natalia

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h40m

Yield 12

Number Of Ingredients 17

2 ¼ cups all-purpose flour
1 ½ cups white sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
3 (1 ounce) squares unsweetened chocolate
3 eggs
1 ⅔ cups whipping cream, chilled
2 teaspoons vanilla extract
½ cup Irish whiskey
3 tablespoons instant coffee granules
2 tablespoons white sugar
2 tablespoons Irish whiskey
1 tablespoon instant coffee granules
⅔ cup butter, softened
2 teaspoons vanilla extract
2 ⅔ cups powdered sugar
1 (6 ounce) package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
  • Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
  • Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
  • Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
  • Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
  • Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
  • Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
  • Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 85.4 g, Cholesterol 113.3 mg, Fat 31.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 293.3 mg, Sugar 62.4 g

TROPICAL COFFEE CAKE



Tropical Coffee Cake image

'My aunt gave me this appealing recipe she often doubles for large groups,' writes Alisha Juhnke from her home in Lebanon, Oregon. 'Lightly sweetened with pineapple and topped with coconut, it was an instant winner in my household.'

Provided by Allrecipes Member

Time 50m

Yield 9

Number Of Ingredients 11

1 cup sugar
½ cup vegetable oil
2 large eggs eggs
1 cup sour cream
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 (8 ounce) can crushed pineapple, drained
½ cup flaked coconut
3 tablespoons sugar
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 49.9 g, Cholesterol 52.6 mg, Fat 20.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 6.4 g, Sodium 258 mg, Sugar 31.7 g

TROPICAL COFFEE CAKE



Tropical Coffee Cake image

'My aunt gave me this appealing recipe she often doubles for large groups,' writes Alisha Juhnke from her home in Lebanon, Oregon. 'Lightly sweetened with pineapple and topped with coconut, it was an instant winner in my household.'

Provided by Allrecipes Member

Time 50m

Yield 9

Number Of Ingredients 11

1 cup sugar
½ cup vegetable oil
2 large eggs eggs
1 cup sour cream
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 (8 ounce) can crushed pineapple, drained
½ cup flaked coconut
3 tablespoons sugar
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 49.9 g, Cholesterol 52.6 mg, Fat 20.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 6.4 g, Sodium 258 mg, Sugar 31.7 g

TROPICAL CAKE



Tropical Cake image

My sister-in-law found this in her grandmother's recipe box and shared it with the rest of the family. It has become one of our favorites.

Provided by New Nana

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

1 (18 ounce) box yellow cake mix with pudding
1 cup vegetable oil
1 (15 ounce) can mandarin oranges (with juice)
4 eggs
1 (16 ounce) container Cool Whip
1/2-1 cup shredded coconut
1 (3 1/2 ounce) box instant vanilla pudding
1 (20 ounce) can crushed pineapple

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.

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