Coconut Pineapple Coffee Cake
(Quick and Easy -- A Batter Type Bread)
3 T. butter
2 T. light brown sugar
1/2 c. shredded coconut
1/3 c. pineapple tidbits
1/3 c. milk
1/3 c. sugar
3/4 t. salt
1/4 c. shortening
1/4 c. warm water
1 pkg or cake yeast
1 egg, beaten
1/2 t. vanilla
2 c. flour
Melt butter in 6 inch square pan. Spread evenly the brown sugar over the bottom. Sprinkle over this the coconut and then arrange the tidbits of pineapple. Scaled milk, stir in sugar, salt and shortening. Cool to lukewarm. Measure into bowl warm water, sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add egg, vanilla and flour, beat well. Turn mixture into prepared pan. Let rise until doubled in bulk (about 1 hour and 15 minutes). Bake in moderate oven at 375 degrees about 35 minutes. Turn out of pan IMMEDIATELY. Serve warm.
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