One Step Tropical Coffee Cake Recipes

ISLAND BREEZES COFFEE CAKE

Steps:

• In a small bowl, mix brown sugar, coconut and pudding mix. Place 10 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1 cup pineapple tidbits, 1/3 cup macadamia nuts and 1/4 cup butter. Repeat layers. Cover with plastic wrap and refrigerate overnight., Remove pan from refrigerator about 1-3/4 hours before serving; let rise in a warm place until dough reaches top of pan, about 1 hour., Preheat oven to 350°. Remove plastic wrap. Bake coffee cake 35-40 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate; serve warm.

TROPICAL COFFEE CAKE

Steps:

• In a bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple., Transfer to a greased 9-in. square baking dish. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

IRISH COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
• Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
• Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
• Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
• Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
• Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
• Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

TROPICAL COFFEE CAKE

Steps:

• In a mixing bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple.
• Transfer to a greased 9-in. square baking dish. Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

ONE-STEP TROPICAL COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square or 11 x 7-inch pan. In large bowl, combine all coffee cake ingredients stir 70 to 80 strokes until well blended. Pour into greased pan. In small bowl, combine all topping ingredients. Sprinkle over batter.Bake at 350°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean.HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 3/4 cup plus 2 tablespoons decrease baking powder to 1 1/2 teaspoons. Bake as directed above.Nutrition Per Serving: Calories 390 Protein 5g Carbohydrate 54g Fat 17g Sodium 220mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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 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.

TROPICAL COFFEE CAKE

Steps:

• In a mixing bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple.
• Transfer to a greased 9-in. square baking dish. Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

TROPICAL COFFEE CAKE

Steps:

• In a mixing bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple.
• Transfer to a greased 9-in. square baking dish. Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.