1 can (8 oz) crushed pineapple, drained, liquid reserved
1/4 cup flaked or shredded coconut
1 cup powdered sugar
Remaining drained crushed pineapple (1/4 cup)
1 tablespoon liquid reserved from crushed pineapple
1 tablespoon butter or margarine, melted
Garnish, if desired
2 tablespoons flaked or shredded coconut
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Let's Make It
1. Preheat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.