Oh, Lara, this is a GREAT idea!!
I'll throw this one down for starters:
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Hawaiian coffee cake
Cake
2 large eggs
2/3 cup unsweetened pineapple juice
¼ cup butter
2 unbleached white flour
½ teaspoons baking soda
2 teaspoons baking powder
1 cup crushed pineapple, well drained
1 cup flaked coconut
Topping
½ teaspoon cinnamon
½ cup crushed pineapple, well drained
In a mixing bowl beat together eggs, pineapple juice and butter. Add flour, baking soda and baking powder; beat well. Stir in 1 cup crushed pineapple and flaked coconut. Spoon into an oiled and floured 9” round pan. Spread batter evenly.
Toss topping ingredients together and sprinkle over batter. Bake at 350 degrees for 20 to 25 minutes or until firm to the touch. Cool on wire rack. Serves 6.
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As a coffee cake, this one really doesn't work so well because it tends to be pretty moist. But it tastes great!!
From “Sweet and Sugar Free: An All-Natural, Fruit Sweetened Dessert Cookbook” by Karen E. Barkie, St. Martin’s Press, 1982, a book I highly recommend....
I'll put some more up later...
Stay hungry,
G A
