Pineapple Coconut Coffee Cake

This is the kind of coffee cake you’re probably going to have strong opinions about. You’ll either totally love it or absolutely hate it. I say that because some members of my family have such definite feelings about certain ingredients like pineapple and coconut. Some are lovers and others are haters. I fall into the lover category. I’m a big fan of this Pineapple Coconut Coffee Cake, full of fruit and nuts with a topping of toasted coconut and pecans. But, even if you don’t love all the ingredients in this yummy cake, chances are there’s someone you know who will.

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Pineapple Coconut Coffee Cake

2 (15.25 ounce) cans crushed pineapple
1/2 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Topping
2 cups sifted powdered sugar
1/4 cup reserved pineapple juice
1/4 cup coconut, toasted
1/4 cup chopped pecans, toasted

Preheat oven to 350 degrees F. Prepare a 12-cup Bundt pan with cooking spray (or grease and flour).
Drain the pineapple, reserving 1/4 cup juice; set aside. In a large bowl, beat the butter with an electric mixer until creamy. Gradually add sugar and brown sugar, beat well. Add eggs one at a time, beating after each addition. In a separate bowl, whisk together flour, baking powder,  baking soda, and salt. Add the flour mixture to the butter mixture, mixing well. Stir in pineapple, coconut, pecans, and vanilla. Spoon batter into the prepared pan, bake for 1 hour or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes. Remove from pan, continue cooling on wire rack.
To make topping:  Combine powdered sugar and pineapple juice, mix until smooth. Drizzle over cooled cake. Sprinkle with toasted coconut and pecans.