Miss Helens Coffee Cake Recipes

Steps:

• Drain pineapple, reserving 2 tablespoons of juice, set pineapple and reserved juice aside.
• Beat butter at a medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well.
• Add eggs, one at a time, beating after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating well.
• Stir in 1 1/2 cups drained pineapple, 3 1/2 oz can coconut, 1 cup pecans, and vanilla.
• Spoon batter into 2 greased and floured 8-inch cake pans.
• Bake at 350°F for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
• Cool in pans on wire racks for 10 minutes.
• Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut.
• Spread evenly over cakes. Broil 5 1/2 inches from heat for 3-4 minutes, or until lightly browned and bubbly.
• Cool completely in pans on wire racks.

Steps:

• Cut stick of butter in half length-wise, then cut each half in half lengthwise, to make 4 long pieces.
• Cut 4 pieces into cubes and keep cold.
• Mix topping and set aside.
• Mix batter ingredients.
• Spread stiff batter into buttered 9x13 baking dish.
• Push butter cubes into batter.
• Pour topping evenly over batter.
• Bake at 350 degrees for 20-30 minutes, until inserted knife comes out clean.