Hawaiian Coffee Cake

Easy no-knead coffee cake with a delicious coconut and pineapple topping.

Hawaiian Coffee Cake


1 8x8-inch coffee cake



Prep Time


Bake Time

30 to 35 minutes

Rise Time

1 hour

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  • Coconut-Pineapple Topping
  • 3 tablespoons melted butter OR margarine
  • 1/4 cup brown sugar, packed
  • 1/2 cup flaked, sweetened coconut
  • 1 can (20 ounces) crushed pineapple in heavy syrup, drained
  • Cake
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 3/4 teaspoon salt
  • 1/3 cup milk
  • 1/4 cup water
  • 1/4 cup butter OR margarine
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract


  1. Coconut-Pineapple Topping: Pour butter into an 8 x 8-inch baking pan, swirling to coat bottom. Sprinkle evenly with brown sugar and coconut. Spread crushed pineapple over coconut mixture.
  2. Cake: Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla extract, and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Spoon evenly over prepared topping. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake at 375°F for 30 to 35 minutes or until done. Invert and remove from pan; serve warm.

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