Breakfast, Cakes

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.

One Year Ago: Pumpkin Apple Streusel Muffins Pumpkin Apple Streusel Muffins

Two Years Ago: Apple Raisin Pecan Muffins Apple Raisin Pecan Muffins


Pineapple Streusel Muffins

A quick breakfast or snack. Low sugar, low fat, and great flavor!

Pineapple Streusel Muffins

Pineapple Muffin Batter:
2 cups flour
2 tsp baking soda
1 tsp salt
1 (20 oz) can crushed pineapple, do not drain
2 eggs
1 Tbl oil
1/2 cup sugar
1 tsp vanilla
3/4 cup chopped walnuts

Streusel Topping:
3 Tbl flour
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup finely chopped walnuts
2 Tbl butter, melted

Preheat oven to 400°. In large bowl, stir together flour, baking soda, and salt. In medium bowl, stir together pineapple, eggs, oil, sugar, and vanilla. Pour pineapple mixture into dry ingredients and stir just until combined. Fold in the 3/4 cup chopped walnuts. Scoop batter into 12 sprayed or paper lined muffin cups. Make the streusel by stirring together the flour, brown sugar, cinnamon, nutmeg, and 1/4 cup finely chopped walnuts. Sprinkle streusel mixture over the top of batter in each muffin cup (about 1 Tbl in each). Slowly and evenly drizzle melted butter over the top of streusel mixture in each cup. Bake 20 minutes or until golden and center is set.

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Two Years Ago Today: Seed Bread Seed Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.

Breakfast, Yeast Breads

Piña Colada Sweet Rolls

It’s fun to change up an old favorite.  Here is a twist on cinnamon sweet rolls, if you love pineapple and coconut this is for you!



Sweet Roll Dough:
1¼ cup warm water (about 110°)
2¼ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
2 tsp vanilla
3-3½ cups flour
1½ tsp salt

1 cup pineapple preserves
1 cup coconut
1/2 cup slivered almonds

In bowl of mixer, sprinkle yeast over warm water.  Add sugar, oil, vanilla, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled, 1 hour.  Roll out dough on lightly floured surface to an 18″x10″ rectangle.  Spread pineapple preserves evenly over dough.  Sprinkle coconut and almonds evenly over dough.  Roll up lengthwise and pinch along edge to seal seam.  Cut into 12 pieces.  I use a thread to cut, slide thread under roll to cutting position, cross ends over roll and pull across to slice.  Gently place roll pieces in sprayed 13″x9″ pan.  Bake in preheated 350° oven for 15-20 minutes, until lightly browned.  Cool to warm and spread with glaze.

Pineapple Glaze:
2 Tbl butter, softened
2 Tbl pineapple preserves
1 cup powdered sugar
1 tsp milk
¼ tsp vanilla (or rum extract)

Whip altogether and spread on sweet rolls.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Breads, Cakes, Dessert, Quick Breads

Humming Bird Bread

I found this recipe online and wanted to try it.  It’s nice to have a twist on regular banana bread.  I made 6 small loaves, but it does make 2 regular size bread loaves, just cook longer.  I did find the recipe in two places, one said bread and the other cake. The recipe says to make 3 round cake layers and frost with cream cheese frosting.  It would probably work great in a bundt pan too.  It tastes great without the frosting and I chose not to add more calories, but it does sound good, will definitely need to make it that way soon.

3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 eggs, beaten
1 cup oil
1½ tsp vanilla
1 (8 oz) can crushed pineapple undrained
1 cup chopped pecans
2 cups mashed bananas

Preheat oven to 350°.  In large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Add eggs and oil, stirring just until moistened.  Stir in vanilla, pineapple, pecans, and bananas.  Bake in three 9-inch round layer pans for 25 to 30 minutes. Cool in pans 10 minutes Turn out and cool completely Frost with cream cheese frosting.  Sprinkle 1/2 cup chopped pecans on top.  If making small loaves bake about 30-35 minutes and large loaves about 55-60 minutes, check with toothpick.

Cream Cheese Frosting:
1 (8 oz) pkg softened cream cheese
1/2 cup softened butter
1 (1 lb) box powdered sugar
1 tsp vanilla

Beat ingredients until fluffy. Spread between layers, on sides and top of cake.

If you are interested in Demarle bakeware such as the Loaf Mold and Perforated Sheet please visit or simply click on the Demarle at Home logo below.


Pineapple Coconut Muffins with Almond Crunch

Another flavorful muffin, a taste of the islands.

1/2 cup butter, softened
1¼ cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
2½ teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded unsweetened coconut
1 (20 ounce) can crushed pineapple
sliced almonds
raw sugar

Preheat oven to 350°.  In a large bowl, cream butter and sugar until fluffy, add eggs and vanilla, beat well.  Combine flour, baking powder, salt, and coconut.  Add the flour mixture to the butter mixture alternately with pineapple including juice.  Drop by large scoop into 12 muffin pan sprayed with nonstick spray.  Sprinkle sliced almonds and sugar on top of muffins for crunchy muffin tops.  Bake for 20-25 minutes.