Hawaiian Coffee Cake Recipes

Steps:

• sift together flour ,salt ,sugar , baking powder.
• add melted shortening and egg.
• add pineapple with juice.
• stir until flour is well mixed it will be thick batter.
• pour into greased 8x10pan. i used a bread pan.
• mix coconut brown sugar flour and melted butter.
• top coffee cake.
• bake at 425 degrees for 35 minutes. may need a touch more.in bread pan but in 8 inch pan it was only about 20 minutes.

Steps:

• 1. Preheat oven to 350^. Generously coat two 8-inch cake pans with nonstick spray. Spread 1/2 cup preserves into each pan. Sprinkle equal amounts of coconut and nuts in each pan. Set aside.
• 2. Beat cream cheese and powdered sugar with electric mixer until smooth. Cut the top from bread to even it. Slice remaining loaf into 4 equal rounds to fit into pan size. Trim edges to remove crust. Save trimmings for another use (maybe a bread pudding).
• 3. Evenly spread 1/2 the cream cheese mixture over one slice of round bread. Place in pan, cheese side up. Cover with another circle of bread. Repeat with other pan.(if bread is higher than the edge of the pan, press down. Cover pans with foil. Bake for 10 minutes. Remove foil. Bake for another 8-10 minutes. Invert cakes onto serving plates. Cool slightly. Combine glaze ingredients in a small bowl and drizzle over tops of cakes.

Steps:

• Sift together flour, cinnamon and nutmeg.
• Add and mix until crumbly the brown sugar and shortening.
• Reserve 3/4 cup of this mixture.
• Add the chopped nuts, baking sode and buttermilk.
• Mix enough to blend.
• Bake in greased 8x8x2 pan.
• Sprinkle with reserved 3/4 cup sugar-shortening crumb mixture and cover lavishly with coconut.
• Bake in 350 degree F oven for 50 minutes or finger test for doneness.

Steps:

• Preheat the oven to 350˚ F. Grease an 8-inch square cake pan and line the bottom with parchment paper.
• To make the spice mix, blend together the cardamom, ginger, cinnamon, cloves and nutmeg in a small bowl and set aside. You'll only need 1 tablespoon for this cake.
• To make the cake, beat the butter and sugar in a large bowl or the bowl of a stand mixer for 4 to 5 minutes, or until pale and creamy. Add the eggs one at a time, making sure to beat well after each addition. Add 1 tablespoon of flour if the mixture starts to curdle. In a medium bowl, mix together the flour, 1 tablespoon hawaij, the baking powder and salt. Add this to the butter mixture and beat on low speed until smooth and just combined. Stir in the espresso powder mixture and pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Leave it to cool in the pan for 5 minutes before turning it out onto a rack to cool completely.
• To make the topping, beat the mascarpone in a small bowl until smooth. Pour in the espresso powder, sugar and liqueur, if using, and beat for 1 minute, or until combined. Pour in the cream and whisk until it just reaches a thick spreading consistency. Be careful not to overwhip, as it may split.
• Spread the topping generously on top of the cake and create swoops and swirls by using the back of a spoon. Slowly sweep your spoon or offset spatula back and forth across the cake, leaving about 1/2 inch around the edges.

Steps:

• In a small bowl, cream the butter, 2/3 cup sugar and cream until fluffy, about 3 minutes. Add egg yolks and preserves; beat well. Stir in extract. Combine the flour, baking powder and salt; beat into creamed mixture until combined. Stir in the chips, nuts, oranges, cherries and coconut. , In another bowl, beat egg whites and remaining sugar on medium speed until soft peaks form; fold into batter. Pour into an 8-in. fluted tube pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. Frost cake. Store in the refrigerator.

Steps:

• Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.