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