Pineapple-Banana Coffee Cake
- 2 packages Banana Quickbread cake mix
- 1 1/2 c water
- 6 Tbsp vegetable oil
- 4 large eggs
- 2/3 c crushed pineapple (drain & keep juice)
- 1/2 c flaked coconut
Line Dutch oven with quick-release aluminum foil. Stir quickbread mix, water, oil and eggs in a bowl until well blended. Gently stir in 2/3 cup of pineapple and 1/2 cup coconut. Spread in oven. Bake approximately 20 minutes over low heat, remove from fire and add top coals. Continue baking off the fire until cake springs back to touch and is golden brown on top. Cool completely. Spread with pineapple glaze, sprinkle with coconut. Oven directions: 350° for approximately 25-30 minutes.
- 2 cups confectioner's sugar
- 1/2 cup crushed pineapple, drain & keep juice
- 2 tbs flaked coconut
Pineapple Glaze: Mix confectioner's sugar with pineapple and juice. Heat over low fire until consistency of glaze frosting.