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Dairy
Easy
2 Hours, 30 Minutes
Diets 
Coconut lovers unite! This cake has a fantastic blend of flavors and was a favorite even amongst chocolate diehards. It can be made in a 9×13-inch pan and cut into squares or in a 10-inch springform pan for a beautiful counter cake. Yields 1 nine- by 13-inch pan or 1 Bundt cake.
4 eggs
1 and 1/4 cups sugar
1 cup oil
1 and 3/4 cups flour
2 teaspoons Haddar Baking Powder
6 tablespoons piña colada drink mixer
zest of 1 orange
1 (20-oz./570-g.) can Gefen Crushed Pineapple, drained and juice reserved
1/3 cup sweetened shredded coconut
1 cup sweetened shredded coconut
1/2 cup (1 stick) salted butter or margarine, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 cup flour
3/4 cup Gefen Confectioners’ Sugar
2 tablespoons reserved pineapple juice
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
To make the crumbs: Place the coconut on a baking sheet and bake for about eight minutes or until just browning. Place all crumb ingredients in a bowl and mix with your hands until a crumbly consistency forms. Set aside.
Meanwhile, beat the eggs and sugar on high speed for about eight minutes until they’re a light, creamy yellow.
Add the remaining ingredients in the order they appear. Make sure to drain the pineapple well before adding it.
Mix just until incorporated. and pour into a lined nine- by 13-inch (20- by 30-centimeter) pan or a 10-inch (26-centimeter) springform pan.
Top with the crumbs and bake for about 65 minutes, or until a toothpick inserted in the center comes out clean.
Once cooled, mix the confectioners’ sugar with pineapple juice and drizzle over the top of the cake.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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