Pineapple Coconut Coffecake

Three ingredients on top of a basic yeasted dough, and you’ve got a coffee cake that smells like a tropical bakery. Pineapple preserves spread across the risen dough and a thick layer of flaked coconut on top do all the flavor work here.

The dough gets pressed into a 9×13 pan, topped, and then rises for 30 minutes before baking. That second rise is what gives the base its soft, pillowy texture instead of a flat cracker-like crust. Don’t rush it.

Keep an eye on the coconut during the last 10 minutes of baking. It goes from golden to burnt quickly, and a loose tent of foil over the top protects it without trapping so much steam that the cake gets soggy.

Pro Tips

• Press the dough evenly to the edges and corners. Thin spots will overbake and get crunchy while the center is still soft.
• Use thick-cut or chunky pineapple preserves for more texture. Smooth jam works but gives a flatter result.
• Let the cake cool in the pan for the full 10 minutes. The preserves are molten right out of the oven and will slide off if you flip too soon.

Variations

• Swap pineapple preserves for apricot jam, raspberry, or peach for a completely different coffee cake each time.
• Add a drizzle of simple glaze (powdered sugar + milk) after cooling for extra sweetness.
• Sprinkle chopped macadamia nuts over the coconut before baking for a Hawaiian-inspired version.