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Pineapple yogurt coffee cake with coconut crumble

This coffee cake recipe is sponsored by DOLE® Canned 100% Pineapple Juice Find our full disclosure here.

I’ve got your brunch co-v-er-ed, y’all! This pineapple yogurt coffee cake with coconut crumble is what you want to make, smell, and eat for weekend brunch, all the time. Serve it up with a mimosa and you will have the best weekend breakfast. So good!

The coffee cake is rich and buttery, just like Grandma’s recipe. And the coconut crumble is a fantastic pairing to the pineapple juice in the coffee cake. What a fun change from the usual crumble. Exotic pineapple is a perfect pairing to creamy toasted coconut crumble.

This recipe is not complicated, doesn’t require difficult to find ingredients, nor does it ask you to do stuff like “chill for 4 hours” or “let stand”. Mix and bake. As all good coffee cakes should be. Grandma would be proud.

Pineapple coffee cake with coconut crumble. The perfect pairing in this rich and buttery cake perfect for Easter Sunday!

Pineapple Juice for pineapple yogurt coffee cake with coconut crumble

Are you a fan of the buttery and rich old-fashioned coffee cake recipes? You’ll love this one. This recipe utilizes everything you love about Grandma’s coffee cake recipe but with a bit of an update. And it’s a beast of a recipe! It makes a large 9 by 13 size recipe. Perfect for Easter brunch! And like all coffee cake’s, it gets BETTER after it sits a day so make it a day ahead of Easter Sunday and save yourself a bit of time and stress. Just throw it in the oven for a few minutes to warm and you’ll be a winner!

pineapple-yogurt-coffee-cake

For a fresher, brighter flavor I subbed out traditional orange juice in favor of DOLE® Canned 100% Pineapple Juice (which I think is the King of Juices™ because of its versatility in recipes!) and traded sour cream traditionally used in coffee cakes for the lighter Greek yogurt.

coconut-crumble

The crumble is made with the addition of shredded coconut  for texture and wonderful flavor! If you like, replace the butter with coconut oil. I’ve done this successfully many times! This crumble will be a new favorite!

pineapple-yogurt-coffee-cake-with-coconut-crumble

Do you love to put ALL of your crumble on top of the cake or prefer to put half of your batter down, half the crumble, and then repeat? I can’t decide which I prefer so I often mix it up. In today’s version I put half of the batter down, half of the crumble, and then repeated. Next time…I’ll change it up. I’m indecisive that way ;).

coffee-cake

I love a sweet, fresh glaze poured on my coffee cake while it’s still warm from the oven. It add’s sweetness and flavor as it seeps into the cake. Some coffee cake purists might not like this step and should feel free to leave it out. But, I think the DOLE® Canned 100% Pineapple Juice glaze adds the right sweetness to this traditional buttery coffee cake.

Pineapple yogurt coffee cake with coconut crumble is an traditional coffee cake recipe with a couple updates. You'll love this buttery and fresh cake recipe paired with the smooth coconut crumble. A great recipe for Easter brunch!

I know it’s hard for many of us to find a bit of time in our busy days to crank out new-to-us recipes. Heck, ANY recipes. But, try to take a bit of time this weekend to relax and enjoy coffee and coffee cake like Grandma would have made. It’s good for the soul. Or schedule it for your Easter brunch. It’s nice to think we might enjoy this same delicious recipe together on Easter Sunday. Cheers, my friend!

Pineapple yogurt Coffee Cake with coconut crumble recipe:

 

Pineapple coffee cake with coconut crumble. The perfect pairing in this rich and buttery cake perfect for Easter Sunday!
5 from 1 vote
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Ingredients

For coconut crumble

  • 2 cup brown sugar
  • 2 cup flaked unsweetened coconut
  • 1 1/3 cup all-purpose flour
  • 1 1/3 cup soft butter or f

For coffee cake

  • 3 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup softened butter
  • 2 cups sugar
  • 2 eggs
  • 8 oz greek yogurt, plain
  • 1/2 cup milk
  • 1/2 cup 100% Dole® Pineapple Juice
  • 1 1/2 teaspoons vanilla

Pineapple glaze recipe (optional):

  • 1 cup powdered sugar
  • 1/3 cup 100% Dole® Canned Pineapple Juice

Instructions

  1. Grease a 9 by 13 inch baking pan. Preheat the oven to 350 degrees fahrenheit.

  2. Mix brown sugar, coconut, and the 1 1/3 cup flour together. Work in the butter with a fork, fingers, or pastry cutter until the mixture resembles coarse crumbles. Set aside.

  3. In a small bowl mix the 3 3/4 cup flour, baking powder, and salt together. Set aside.

  4. In a large bowl beat the butter and sugar together for 2 minutes or until light and fluffy.

  5. Add the eggs in one at a time beating well after each addition.

  6. Add the yogurt, milk, 100% Dole® Pineapple juice, and vanilla and beat just until combined.

  7. Add the flour mixture and beat on low just until combined, about 2 minutes.

  8. Pour 1/2 of the coffee cake batter into the baking pan and spread HALF of the coconut crumble on top. Pour the remaining batter on top of the coconut crumble and spread the remaining coconut crumble on top.

  9. Bake at 350 degrees for about 50 minutes or until the edges are dry and the center is set. Cool for 15 minutes. Makes 24 generous servings.

  10. Pineapple glaze:

    Beat the ingredients together. Pour over the top of the coffee cake after it has cooled for about 15 minutes.

Other  Coffee Cake recipes to try:

Coffee Cake made with oat flour is absolutely delicious and gluten-free. Easy to make!

Oat Flour Coffee Cake with Cinnamon Streusel

Old-fashioned Blueberry Coffee Cake with streusel topping

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4 Comments

  1. Christiane Carson
    March 24, 2016 / 8:57 am

    Confused or blind… but where’s the coffee? Maybe it’s a cultural thing, in GB we know Coffee Cake as a cake made with coffee… like Chocolate Cake is made with…well you see where I’m coming from? USA not so much eh? The cake sounds delicious though and I’ll definitely give it a try next time I host the monthly coffee morning, but I think I had better call it something else or I’ll be arguing with my friends all morning instead of fundraising ha ha!!!

    Love the whole website!!! Thanks for making me smile on a cold, wet, windy, miserable, typical British March day :)

    • Nellie
      Author
      March 24, 2016 / 7:50 pm

      You know, I always wondered how it got its name. Here, in USA, I rarely have seen a coffee cake with coffee. I assume we eat it with coffee and that’s how the name came to be. You made me think and Google…thanks! :). Happy day and we got about 3 inches of snow on this March day here in MN. We might be having similar weather :)

      • Christiane Carson
        March 25, 2016 / 7:14 am

        Hiya… I just thought I’d send a link to my all time favourite classic English Coffee & Walnut cake…. no one in my house likes the traditional buttercream frosting, so I was overjoyed when I saw this mascarpone espresso topping … it’s to die for, but I also love cream cheese and Camp coffee ( no extra sugar added)

        I’m just waiting for my online food shop delivery, to which I added some missing bits and bobs for your recipe… so I’ll make yours if you’ll make mine LOL!!!!!

        Snow :O poor you… my sister lived in Minnesota for a few years and she told us all about snow there! Typical Brit weather here, yesterday cold & wet, today warm and sunny, tomorrow… well who knows?

        Have a great Easter… :)

        Best wishes, Chris

        • Nellie
          Author
          March 25, 2016 / 9:57 am

          Well, at least today the sun is out and the snow is melted…thank goodness! Your recipe looks amazing and yes, mascarpone adds so much to frosting! Yummy! Happy Easter and thanks so much for stopping by. I am looking forward to looking over your recipes. And making as many as possible :).

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