This is a quick and easy cake to fix and bake, and it's delicious as a
snack cake or coffee cake.1 can (8 ounces) crushed pineapple in juice
water
1 package (16.9 ounces) pecan swirl quick bread mix
2 large eggs
1/4 cup vegetable oil
1/2 cup flaked coconut
| | Grease and flour an 8-inch square baking pan. Heat oven to 350°.
Strain juice of the pineapple into a measuring cup, squeezing the
pineapple gently to get as much juice out as possible. Add enough water to the juice to make 2/3 cup and set aside. Empty the swirl mix packet (small clear packet) and the foil pecan packet into a small bowl. Remove 1/4 cup of t he mixture to a cup and reserve for topping. To the mixture in the bowl, add the well-drained crushed pineapple and coconut. In the bowl of an electric mixer, blend quick bread mix (large packet) with eggs and vegetable oil. Beat in reserved juice/water mixture until blended. Spread about 1 1/2 cups of the batter in the prepared baking pan. Sprinkle the pineapple and coconut streusel mixture over the batter. Evenly spoon remaining batter over the streusel and spread gently to cover much of the streusel. Sprinkle with the reserved 1/4 cup of pecan swirl mixture.
Bake for 35 to 45 minutes, or until the top of the cake springs back when lightly touched in the center with a finger.Serve warm or cool.
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