Categories: Dessert

Ingredients

• 1 package Betty Crocker® banana quick bread mix
• 3/4 cup water
• 3 tablespoons vegetable oil
• 2 eggs
• 1 can (8 oz) crushed pineapple, drained, liquid reserved
• 1/4 cup flaked or shredded coconut
• Pineapple Glaze
• 1 cup powdered sugar
• Remaining drained crushed pineapple (1/4 cup)
• 1 tablespoon liquid reserved from crushed pineapple
• 1 tablespoon butter or margarine, melted
• 2 tablespoons flaked or shredded coconut

Directions

1. Heat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.

2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3. In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.

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