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.
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!
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.
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!
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 ;).
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.
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:
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
Grease a 9 by 13 inch baking pan. Preheat the oven to 350 degrees fahrenheit.
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.
In a small bowl mix the 3 3/4 cup flour, baking powder, and salt together. Set aside.
In a large bowl beat the butter and sugar together for 2 minutes or until light and fluffy.
Add the eggs in one at a time beating well after each addition.
Add the yogurt, milk, 100% Dole® Pineapple juice, and vanilla and beat just until combined.
Add the flour mixture and beat on low just until combined, about 2 minutes.
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.
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.
Beat the ingredients together. Pour over the top of the coffee cake after it has cooled for about 15 minutes.