Ambrosia Coffee Cake

Ambrosia Coffee Cake

Preheat oven to 350°F. Grease and lightly flour an 8-inch square cake pan; set aside. In a small bowl, combine melted butter, honey, coconut, pineapple and 1 teaspoon orange zest; set aside. Using an electric mixer, beat butter until fluffy. Add 1/3 cup honey, egg, milk, vanilla and remaining orange zest and beat on low speed until blended. Add flour, baking powder and salt, and mix on low speed ... [read full recipe below]

Yield: 10 servings
Prep Time: 8 minutes
Cook Time: 35 minutes

Ingredients

  • 3 Tablespoons - butter or margarine, melted
  • 2/3 cup - honey, divided
  • 1/4 cup - flaked coconut
  • 1/3 cup - canned crushed pineapple, well drained
  • 2 Tablespoons - orange zest, divided
  • 1/4 cup - butter, softened
  • 1 - egg
  • 1/2 cup - milk
  • 1 teaspoon - vanilla
  • 1-1/2 cups - flour
  • 1-1/2 teaspoons - baking powder
  • 1/2 teaspoon - salt

Directions

Preheat oven to 350°F. Grease and lightly flour an 8-inch square cake pan; set aside. In a small bowl, combine melted butter, honey, coconut, pineapple and 1 teaspoon orange zest; set aside. Using an electric mixer, beat butter until fluffy. Add 1/3 cup honey, egg, milk, vanilla and remaining orange zest and beat on low speed until blended. Add flour, baking powder and salt, and mix on low speed until dry ingredients are moistened. Beat on medium speed for one minute. Spread into prepared pan. Spoon honey coconut mixture carefully over top of batter, spreading evenly. Bake for 30 to 35 minutes, until cake tests done in center. Serve warm.