Once a month, I make lunch for Mr. Ganz and his workmates. This last lunch was my third and was taco-themed: Chorizo and Black Bean Tacos, Cabbage Slaw, and various toppings autenticos; plus chips and guacamole and a pineapple-coconut coffee cake.
Tacos are tacos – not a lot of surprises there, just the perfectly spiced Sausage Craft chorizo living in tasty harmony with a creamy, cuminy greek-yogurt-based slaw and the predictably satisfying richness of guacamole with multigrain chips (healthy!) The real star of lunch, then, was the cake, a rich, moist cake with a top of perfectly crispy coconut. The recipe calls for egg whites and greek yogurt, so again, not the un-healthiest option for a midday sweet treat, as far as these things go. And as the name implies, this cake also hits the spot with a nice cup of coffee for breakfast. Consider adding chopped up macadamias to the crumb topping for maximum crunchitude.
Pineapple Coconut Coffee Cake
2 cup AP Flour
1 1/2 teaspooons Baking Soda
1/4 teaspoon Salt
1/2 cup Brown Sugar
1/4 cup + 2 tablespoons Unsweetened Coconut
3 Egg Whites
3 tablespoons Butter, melted
2/3 cup Greek Yogurt
1 cup Pineapple, diced small
2 teaspoons Vanilla
Preheat oven to 350, and ready a 9×13″ pan with butter and flour or pan spray. These also work well as (and were originally conceived as) muffins.
Combine flour, baking soda, salt, half the brown sugar, and half the coconut. In a separate bowl, combine egg whites, butter, yogurt, vanilla, and pineapple; whisk to combine. Add liquid ingredients to dry ingredients, and stir, careful not to overmix.
Spread batter into prepared pan. In a small bowl, combine remaining brown sugar and coconut. If you were going to add some chopped macadamias (about 1/4 cup,) now would be the time. Sprinkle coconut-sugar mixture evenly over the cake mixture. Bake approximately 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.