Pineapple-Banana Coffee Cake
Aloha! Your taste buds will welcome this tropical delight of banana coffee cake loaded with pineapple and topped with a pineapple glaze.

1 package Betty Crocker� banana quick bread mix
3/4 cup water
3 tablespoons vegetable oil
2 eggs
1 can (8 ounces) crushed pineapple, drained and liquid reserved
1/4 cup flaked or shredded coconut
Pineapple Glaze (below)
2 tablespoons flaked or shredded coconut, if desired 

1. Heat oven to 350�F. Grease bottom only of square of pan, 8x8x2 or 9x9x2 inches. Stir quick bread mix, water, oil and eggs in medium bowl 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. Spread with Pineapple Glaze. Sprinkle with 2 tablespoons coconut.

Pineapple Glaze

1 cup powdered sugar
Remaining drained crushed pineapple (1/4 cup)
1 tablespoon liquid reserved from crushed pineapple
1 tablespoon butter or margarine, melted

Stir in all ingredients until smooth and spreadable.

High Altitude (3500-6500 ft)
Heat oven to 375�F. Stir 3 tablespoons Gold Medal� all-purpose flour into dry quick bread mix. Increase water to 1 cup. Bake 8-inch pan 43 to 48 minutes, 9-inch pan 30 to 35 minutes.

Betty's Tips - Storage
Keep coconut on hand to top this and other dessert treats. Seal any unused coconut in a plastic food storage bag to retain moisture and refrigerate for maximum freshness.

Makes 9 servings

AUTHOR: TUDDLES