One Step Tropical Coffee Cake Food

TROPICAL COFFEE CAKE

Steps:

• Combine flour, sugar, baking powder, pineapple yogurt, (it said 8 ozs yogurt but now its 6 ozs and it worked fine) oil, eggs; stir for 80 strokes.( i used mixer i got for christmas lol).
• Pour into a greased 9 inch square pan.
• For the topping, combine coconut, sugar and cinnamon.
• Sprinkle on top of batter.
• Bake for 35 minutes in a 350 degree Fahrenheit oven. ( i had to bake 5 minutes more so check).

TROPICAL COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 9-in square baking pan.
• In a mixing bowl, beat the sugar and oil.
• Add in the eggs, and beat well.
• Beat in the sour cream.
• In a small bowl, sift together the flour, baking powder and salt; add to sour cream mixture.
• Stir in the pineapple.
• Spoon the batter into prepared baking dish.
• Combine all topping ingredients; sprinkle over the batter.
• Bake for 35-40 mins, or until cake tests done.

TROPICAL COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9 inch square pan or a 7 x 11 inch pan.
• 2. In a large bowl combine the first 7 ingredients. Beat for 3 minutes at medium speed. Pour into prepared pan.
• 3. In a small bowl combine the remaining 3 ingredients. Sprinkle over batter.
• 4. Bake at 350 degrees for 40 minutes or until a toothpick inserted in center comes out clean.

KING ARTHUR FLOUR'S TROPICAL CHIFFON CAKE

Steps:

• Sift together flour, cornstarch, sugar, baking powder and salt. Make a well and add oil, egg yolks, orange rind and orange juice. Beat until satiny smooth.
• Beat egg whites and cream of tartar until very stiff peaks form.
• Pour batter over egg whites and fold in gently. Add coconut and fold in.
• Bake at 325 degrees for 55 to 60 minutes in a 10-inch ungreased tube pan. When baked, cool completely, with pan upside-down over a large soda bottle.
• Gently loosen cake from tube and sides of pan with a spatula or knife. Sift confectioner's sugar over cake.

TROPICAL CUSTARD COFFEE CAKE

Steps:

• Grease a 9 x 9-inch square pan.
• Preheat oven to 375°.
• Put currants into a small bowl, add orange juice, let sit until currants are plump and juicy; set aside. Drain off any excess liquid before adding to custard mixture.
• In a bowl, mix flour, cornmeal, 2 tablespoons of sugar, baking powder and salt until blended.
• Combine milk and melted butter and add to dry ingredients, stir to form a thick batter.
• Spread batter in prepared pan, set aside.
• In a bowl, mix sour cream, lemon juice, 1/4 cup white sugar, egg until well blended.
• Add coconut, drained currants, ginger and orange zest, mix well.
• Pour custard mixture over prepared batter in baking pan.
• Bake 25 to 30 minutes until edges begin to pull away from sides of the pan and centre of custard is set.
• Can be served warm or at room temperature. Enjoy!
• Any remaining coffee cake should be covered and refrigerated.