Pineapple Coconut Coffee Cake

Pineapple Coconut Coffee Cake:

1/4 cup butter + 6 Tablespoons butter

1/4 cup honey

1 (8.5 oz) can crushed pineapple

1/4 cup unsweetened coconut flakes

1 cup flour

1/2 cup cornmeal (*1/3 cup coconut flour)

1 Tablespoon baking powder

3/4 teaspoon salt

1/2 cup sugar

1 egg, beaten (*2 eggs)

Water

Melt 1/4 cup butter in 8x8x2 pan. Add honey and blend. Drain pineapple and reserve juice. Spread drained pineapple and coconut in pan, distributing evenly.

Combine flour, cornmeal, baking powder, salt. Cut in remain 6 tablespoons butter. Add sugar and combine.

Add water to pineapple juice to make 1/2 cup.

Combine egg and juice; add to dry mixture.

Pour batter evenly into prepared pan. 

Bake at 400°F for about 25 minutes. Check that center is cooked (*May need longer if using coconut flour with the extra egg). Remove from and let cook in pan for 5 minutes. Invert over serving plate. Let stand 1 minute. Remove pan and serve warm. (Serves 6-9)