Pineapple Coconut Coffee Cake

This is what comes from having a can of pineapple tidbits in the pantry and an overactive baking imagination…

Pineapple Coconut Coffee Cake

1 (20 oz) can Pineapple tidbits
2 Tbl cornstarch
1/2 cup brown sugar
1/3 cup sugar
1½ tsp cinnamon
1/2 tsp nutmeg
1 cup chopped pecans
3/4 cup butter, softened
1½ cups sugar
3 eggs
2 tsp vanilla
2¼ cups flour
1½ tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup coconut

Drain pineapple, set pineapple aside and pour juice into small saucepan. Whisk cornstarch into pineapple juice. Bring pineapple juice mixture to boil over medium high heat, whisking constantly, until thick; about 5 minutes. Remove from heat and cool, stir occasionally.

Preheat oven to 350°. In small bowl, stir together brown sugar, the 1/3 cup sugar, cinnamon, nutmeg, and pecans; set aside. In large bowl with electric mixer, cream butter and the 1½ cups sugar. Add eggs and vanilla. Stir together flour, baking soda, and salt; add to creamed mixture alternately with buttermilk. Stir in pineapple tidbits and coconut.

Spray 9″x13″ baking pan with nonstick spray. Spoon half of pineapple coconut batter into baking pan, spread out evenly. Carefully spoon thickened pineapple juice mixture over batter in pan, spread gently. Sprinkle half of cinnamon sugar pecan mixture over thickened pineapple juice. Spoon remaining pineapple coconut batter over cinnamon mixture, carefully spread. Sprinkle remaining cinnamon sugar pecan mixture evenly over batter. Bake for 45-50 minutes.

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